Yesterday I baked a copycat of the Entenmann's Raspberry Danish.
I was quite pleased with the outcome. I did a little researched, and this is what I came up with. I'm going to make a couple of different flavors for Christmas/Hanukkah morning. Yes, we do both!
Danish
1 cup milk
1/3 cup sugar
2 Tbsp. active rise yeast (1.5 packets)
3 cups all-purpose flour
2 tsp. vanilla
pinch of salt
2 large eggs
1/2 cup butter flavored Crisco, cut into 5 slices
1 cup raspberry jam or any berry jam you like, I used triple berry
1 egg, beaten for egg wash
For the icing:
1 cup sifted powdered sugar
2 Tbsp. milk or as much as needed to reach glaze consistency
1 tsp. vanilla
Line 9x13" baking sheet with parchment paper. If you want a smaller Danish you may cut the dough in half and freeze it for a later use.
In a saucepan heat milk until warm to the touch but not too hot, about 100 degrees F. I used a food thermometer to heat the milk to 100 degrees. Add the sugar and active dry yeast to the milk, and allow the yeast to proof for 10 minutes. The yeast will get foamy and bubbly.
In the bowl of a stand mixer with a dough paddle attachment, combine the flour, salt.
Add the milk and yeast mixture to the dough, along with the 2 eggs. Mix until a dough is formed, 2-3 mins. add the Crisco one slice at a time; allow each slice to incorporate before adding the next. The dough will appear smoother and stickier, mix on medium speed for 5-6 minutes, or until a soft, smooth, elastic dough is formed.
Gently transfer the dough to a lightly greased bowl and cover it with a clean kitchen towel. Allow the dough to rise in a warm place until roughly doubled in size, 1-2 hours. Its important that your kitchen is warm, and free from cool breezes when rising dough. I turn on my oven to a low temp, and place the bowl on the stove- top.
Once the dough has risen, punch it down.. Dust a clean surface with flour, roll the dough out almost the size of your baking dish.. Cut the dough into 8 strips, twist together two strips, repeat till you have 4 twists. Place the twist into the baking sheet against each other, fitting them in lengthwise into the baking dish. Cover with a lightly damp clean kitchen towel and let the dough rise again for another 30 minutes.
Preheat the oven to 350 F. Add the jam to the Danish.
Between the 3 strands of dough, make 3 strips of jam, each about a 1/4 cup worth of jam or as much or little as you like. I gently nudge the stands apart and, with a spoon, and fill with jam. Brush the top of the dough with the egg wash. Bake for 25-30 minutes or until deep golden brown on top. While the Danish is cooling make the icing by combining ingredients and mixing till you achieve the proper consistency. Drizzle the icing with a spoon or fork over the Danish. Enjoy with a cup of tea, coffee, hot chocolate, or a glass of milk. It's so goood!
#vintagerecipes #vintagebrands #entenmanns #sweetdanish #holidaybreakfast