subfix
It seems a recurring comment is the fancied up dough is proofed, baked and then slightly flattened with a paddle after baking.
from the link:
Begin with your Danish Dough:
Step #1 (Detrempe):
1 Tbsp. yeast
1/2 c. whole milk
1/3 c. sugar
Zest of 1 orange
3/4 tsp. cardamom
1 1/2 tsp. good vanilla
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 c. fresh orange juice
3 1/4 c. AP flour
1 tsp. salt
Step #2 Butter block (Beurrage) :
1/2 pound (2 sticks) cold unsalted butter
1/4 c. AP flour
Filling:
3/4 lb. cream cheese
1/2 c. sugar
1 large egg
1 tsp. good vanilla
Make your Dough:
Combine yeast and milk in bowl of standing mixer fitted with paddle attachment. Mix on low speed. Slowly add the sugar, orange zest, cardamom, vanilla extract, vanilla seeds (reserve bean for another use), eggs, and orange juice and mix well. Change to the dough hook. Combine the flour and salt and add 1 c. at a time, increasing the speed to medium as it is incorporated. Knead the dough for 5 minutes, or until smooth. Add a little more flour if it is sticky. Transfer the dough to a floured baking sheet. Cover with plastic wrap and place in fridge for 30 minutes.
Make the Beurrage: (butter block)
Combine the butter and flour in the bowl of your mixer fitted with the paddle attachment. Cream on medium speed for 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle. Cream for 1 minute more, or until smooth and lump free. Set aside at room temperature.
Putting it together:
When your dough that you have in the fridge has chilled for the 30 minutes, transfer it to a lightly floured work surface. Using a rolling pin, roll the dough out to a rectangle about 18 x 13-inches and 1/4-inches thick. The dough may be sticky. Keep dusting it with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the dough to the right, covering half of the butter block. Fold the right third of the rectangle over the center third. The first turn has now been completed. Place the dough on a baking sheet, wrap it in plastic wrap and place in fridge for 30 minutes.
****Before placing it in the fridge, take your index finger and with the tip of your finger press down in one corner. This indent marks your dough as having been turned 1 time.
After 30 minutes has passed, place the dough lengthwise on a floured board (work surface). The open ends should be to your right and left. Using a rolling pin, roll the dough into another 13 x 18 inch, 1/4-inch thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. (No butter is placed on the dough this time). The second turn has now been made.
***Now take 2 fingers, with the tips press down on your dough, this marks your dough as having been turned 2 times. You will repeat this with each turn, marking it before placing it in the fridge.
Place in the fridge for 30 minutes.
After 30 minutes, remove from fridge and place lengthwise on your floured work surface. Roll out dough as above for two more times (don't forget to mark each turn) for a total of four single turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to use.
***If you are not going to use it within 24 hours, freeze it. Be sure to roll it out to 1-inch thick before freezing. This makes it much easier to defrost!
For your meltaways:
(Butter or prepare 2 muffin tins)
1 recipe Danish Dough
filling recipe ( filling recipe may be doubled if you want more of the filling, but I like mine to spread on thin, it is rich tasting, almost like a cheesecake. )
Roll dough into 18 x 13-inch rectangle. ( If the dough seems very elastic and springs back when you roll it, let it rest for 5 minutes, then roll again. ) Place dough in fridge for 15 minutes.
Cream together filling ingredients until smooth.
Spread filling evenly over the dough, leaving almost 1/4 inch of all the edges absent of filling. Dampen edges with water. ( dough sticks to dough, so you don't want your filling to go all the way to the edge of your dough)
Starting at the long edge closest to you, begin to roll up the rectangle, like a jelly roll. Roll tightly at first, then ease up and push the dough into a log. Using a metal bench scraper or chef's knife (even fishing line) cut the log about 1 1/2 to 3/4-inches apart and place in muffin tins. Cover loosely with plastic wrap and let proof at room temp for at least 30 or 40 minutes.
Preheat oven to 400F. Place a rack in the center of oven.
Bake for about, but no more than 10 minutes. Rotate pans from back to front and turn oven down to 350F and bake 10 to 15 minutes more. Do watch them the last 5 minutes, don't over bake.
Remove from oven and while warm, use the back of small ladle and very gently press down on the individual pastries. Place a thin coating of glaze on each and sprinkle with nuts.
****I glaze mine, with a 'clear' caramel glaze that I make with apple juice, ginger and cinnamon. If you want the recipe for this glaze, let me know and I will post it for you.
(Hope I got all this type in....LOL! Really tried not to leave anything out. smileys/smile.gif )
These are out of the world delicious!
http://community.southernliving.com/archive/index.php/t-4631.html
