Bake Day..................Pic

User

15 years ago

Had a craving.

Cream Cheese Danish.

Baked four.

One went to a neighbour.

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Comments (25)

coconut_nj
15 years ago
Oh man, I had a feeling I shouldn't open this thread so close to dinner. My stomach is crying. LOL.. I've been coveting that danish for a while now and you might have thrown me over the top, and it's too close to Thanksgiving to make it given my limited mobility. Have to save my energy for T fixings. It looks just wonderful and I can almost taste it. Well next week my wife is on vacation, so I could make it then for her to have for brunch. Smiles. They are real beauties. Lucky neighbor. Btw, you are an excellent drizzler. lol.. Beautiful.
shellm
15 years ago
Oh Ann those are absolutely wonderful looking.Can I be your neighbor?Or at least come for a visit?

Shelley
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Thanks DC. Steve, the biga does make a difference. Also, an extra day or two in the fridge will give you the holey texture too. I use that recipe more as a guide. Other than scooping up eight cups of flour, and adding the biga (another 1 1/2 cups of flour), I don't measure the other ingredients. Unless you call the palm of your hand measuring, which is what I use for both the salt and the yeast. I use about half the yeast called for in a double batch of this bread and I just add water until I get the texture I want. I prefer a more hydrated or wet dough. This also contributes more holes. Also try not to flatten the dough too much when you are shaping your loaves or you will lose that holey texture you are looking for. I used up the rest of the dough today. More baguettes including one filled with roasted garlic and cheddar. Ann
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Tracey_OH
15 years ago
Beautiful Ann! How long have I been saying that I need to make this recipe? Years probably :) The problem is that I know I will eat the entire thing if I do make it! I don't know how you restrain yourself Ann!

I got some baking done today also. 2 loaves of white bread for turkey sandwiches, pumpkin cheesecake pie, chocolate snickerdoodles and peanut clusters.
shaun
15 years ago
Yummy!

Hey Ann, your icing is so nice and white. What do you use?
bri29
15 years ago
Ann, could you post the recipe please? Those look fantastic! I may have to make them for T-Day morning when I'll be at mom's cooking.

Thank you!
Bri
gbsim1
15 years ago
Ohhhh I can practically taste them through the computer screen!

And yes, please share the secret to the icing. I have a problem with the icing melting into the baked good. Even when I'm careful to have it cool. And mine is never that brilliant white!

Grace
Terri_PacNW
15 years ago
Tracey, they freeze really well..even iced.

I still haven't gotten to them, been meaning to for a few months! ...hmmmm maybe after I get the pies done tomorrow, or maybe I'll make the dough Thursday night and bake them off Friday Morning..since everyone is at home.
User
Original Author
15 years ago
As Terri said, this recipe freezes well.

The icing is really simple. Just icing sugar/powdered sugar,milk and vanilla. I put it in a ziplock bag and cut the end off. Easy to drizzle.

Home Cookin Chapter: Recipes From Thibeault's Table

===============================
Source: Home Cooking Magazine

1 c sour cream
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour

Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until
warm and sugar is dissolved. Cool to room temperature.
In large mixing bowl, dissolve yeast in warm water.
Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a
very soft dough. Put in fridge overnite to rise. (May be done same day. Put
in fridge for about 2 to 4 hours, and then proceed.
Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide
dough into 4 equal pieces and roll each piece out to 12 X 8 inches.
Spread 1/4 of filling on to each piece and roll jellyroll style from long
side. Pinch seams and ends to seal. Place seam side down on buttered baking
sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long.

Cover and let rise until about
double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or
until golden. Let cool on wire racks,

Filling
2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt

Filling: To make filling beat together cream cheese with sugar, add egg and
vanilla extract and salt

Glaze
2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.

Combine the first 3 ingredients for
glaze and drizzle over loaves with toasted almonds
bri29
15 years ago
Thank you Ann! I'm missing a couple ingredients, so I'll have to make these tomorrow for Thursday morning. Have a wonderful Thanksgiving!

Bri
cattknap
15 years ago
Those look amazing Ann - drooling here :-).
shaun
15 years ago
That's what I use; powdered sugar and milk. But my icing is almost transparent. I like it very white, like yours. I've let the pastry cool at least an hour before icing it too and it always seems to soak into the dough.

Ummmm maybe I'm not making the icing thick enough? I use 1/2 cup powdered sugar and 2 tsps of milk. What do you think?
triciae
15 years ago
Ann, those are just beautiful! My icing also doesn't look as perfect. :( The milk seems to make mine a bit of an off-white color that I don't like. Do different types of milk have different colors? Is that a stupid question?

I'm waiting for a delivery from PeaPod & would love a slice of danish while I wait for the groceries!

/tricia
User
Original Author
15 years ago
Shaun, I don't wait for the Danish to cool before drizzling with the icing. I drizzle them while they are still quite warm. Then I sprinkle on the toasted almonds and drizzle some more.

Tricia, I wouldn't think that the milk would make a difference. I use whatever milk I have on hand. Yesterday it was 2%. I find that the vanilla extra will sometimes give the icing a little off colour. I wouldn't worry about the colour. It is the flavour that counts.

Ann
triciae
15 years ago
Ah, yes...the vanilla is the culprit. I use a pinch of dried vanilla bean powder (KA) along with extract. It's probably the extract. Next time, I'll cut back the extract & add a tiny bit more dried. DH loves a distinct vanilla flavor.

Thanks! Sure looks yummy!

/tricia
User
15 years ago
Oh man would I love a slice of that!!!
shaun
15 years ago
I don't use vanilla in mine.

Ann, I want YOUR color icing! hahahahah!!!! I use 2% milk too. Maybe I'm putting in too much milk, sometimes I add a little more than that tsp of it. I think I'm making it too thin.

I'll use your baggie trick next time; I've been mixing it in a measuring cup and pouring/drizzling it on the pastry.
User
Original Author
15 years ago
Shaun, I don't measure. I just pour the icing sugar into a bowl, and add enough milk to make the icing thick enough to drizzle. I always add vanilla. Sometimes I have to add a little more sugar to get the right consistency and sometimes it is a little more milk that is needed.

Try the bag,it really is the easiest way to drizzle.

Ann
gbsim1
15 years ago
It is clear that Ann must be using a fake sugar in her photos!!!!!

So Ann, could you send each of us icing challenged bakers a loaf of danish (or two or three) so that we can taste them for ourselves???!!!!!!! And I'd also like some of the rice pudding that you made, and .... oh ANYTHING that you make looks delicious!!!!

Grace
Marigene
15 years ago
Looks good, Ann.

I use a plastic squeeze bottle to do the icing; that way there are no extra bags for the landfill.
artsyshell
15 years ago
They look lovely Ann. Your neighbours must just love you.

Shelley
riverrat1
15 years ago
Yum! I need a neighbor like you ;-)
User
Original Author
15 years ago
Marigene, I guess you are better at been "green" than me. I find that ziplocks/baggies works best for me when it comes to drizzling. I tend to use the squeeze bottle though for things like chocolate or caramel sauce. Then I just store the extra in the fridge. In the unlikely event that there is any leftover icing it just gets tossed out along with the bag.

Tricia, I debated using one of the vanilla beans that Diana sent me, but didn't think black speckled icing would look as nice. The vanilla bean powder is a good idea.

I had a big slice of Danish with my morning coffee. My favourite kind of breakfast.

Ann
gbsim1
15 years ago
My problem may be the constant humidity down here. Has anyone ever tried the glazing sugar that King Arthur Flour sells?

I'll be making the danish tomorrow for breakfast.... can't wait!!

Grace
annie1992
15 years ago
Oh Ann, I should never open one of your baking threads at work.. I forgot to bring my lunch today so I'm busy drooling on my keyboard.....

Annie
twoyur
15 years ago
Tried the recipe this morning

Found the center of the one I cut to be bit doughy (is that a word) and definitely had an alcohol smell

Wonder if I should not have rolled them like jelly roll but more like a burrito

tossed the other three back in oven to hopefully cook finish cooking

Bake Day..................Pic

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