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Danish
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Sesame Raisin Danish |
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Sesame Raisin Danish - print recipe
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| Yield: |
| 12 |
| Ingredients: |
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1 1/2 cup
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all purpose flour |
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1/4 tsp
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salt |
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20 ml
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sugar |
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1/4 cup
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unsalted butter, room temperature |
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1
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egg, warmed in its shell in a warm water bath |
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1/4 cup
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sour cream, room temperature |
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100 ml
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milk, room temperature |
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1 1/2 tsp
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dry instant yeast |
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Filling |
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2/3 cup
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raisins |
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80 ml
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sesame seeds, toasted |
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2/3 cup
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graham cracker crumbs |
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2 tsp
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vanilla extract |
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40 ml
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milk |
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40 ml
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melted butter, for brushing |
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40 ml
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sugar, for sprinkling |
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Glaze |
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1 cup
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icing sugar, sifted |
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60 ml
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milk |
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Maple Glaze |
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1 cup
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icing sugar, sifted |
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60 ml
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milk |
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60 ml
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maple syrup |
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Apricot Glaze |
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1 cup
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icing sugar, sifted |
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60 ml
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milk |
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1/2 cup
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dried apricots, chopped |
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Cinnamon Glaze |
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1 cup
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icing sugar, sifted |
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60 ml
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milk |
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1 tsp
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cinnamon |
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| Method: |
To Assemble:
To prepare dough in a mixer, combine all ingredients and knead for 5 minutes on medium speed, using the dough hook attachment. If preparing by hand, combine dry ingredients and cut in butter until the texture of coarse meal. Add eggs and sour cream and mix in. Stir yeast into milk and add to dough, mixing well. Place dough in a lightly oiled bowl, cover and let rest for 20 minutes.
To prepare filling, combine all ingredients until crumbly and moist.
Turn dough onto a lightly floured surface and roll into a square about 1/2-inch in thickness. Brush dough with melted butter and sprinkle with sugar. Spread filling over dough. Starting at one end, roll up dough, just like a jelly roll. Slice into 12 to 16 pieces. Place on a parchment-lined baking sheet and let rise for 30 minutes.
Bake at 350 F for 25 to 30 minutes until golden brown.
For glaze, combine icing sugar and milk. Allow danish to cool then drizzle with glaze and serve.
Yield: 1 roll. Makes 12 to 16 servings.
VARIATION: Substitute Maple, Apricot or Ginnamon Glaze (recipes follow) for the glaze in Step #5.
Maple Glaze:
Combine ingredients and whisk until smooth.
Yield: 1/4 cup glaze.
Apricot Glaze:
Combine icing sugar and milk and whisk until smooth. Stir in dried apricots.
Yield: 1/4 cup glaze.
Cinnamon Glaze:
Combine ingredients and whisk until smooth.
Yield: 1/4 cup glaze.
For variety or a special occassion, top with Maple, Apricot or Cinnamon glaze.
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