Spiced Cranberry Orange Danishes

Spiced Cranberry Orange Danishes

  • Serves: 8 danishes
Spiced Cranberry Orange Danishes

Spiced Cranberry Orange Danishes

Diets

  • Vegan
  • Gluten free

Ingredients

  • Produce

    • 2 cups Cranberries, fresh or frozen
    • 1 tsp Orange, zest
  • Baking & Spices

    • 1/4 tsp Cinnamon, ground
    • 2/3 cup Granulated sugar
  • Liquids

    • 1/2 cup Water

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Description

Sweet yeasted danish dough scented with cinnamon and orange zest baked with a dollop of cranberry sauce and finished with a drizzle of orange glaze.

Ingredients

  • 2 cups (200 grams) cranberries, fresh or frozen
  • 1/2 cup water
  • 2/3 cup (132 grams) granulated sugar
  • 1 teaspoon orange zest
  • 1/4 teaspoon ground cinnamon

Directions

  • To prepare the dough: Combine the warm milk and yeast and stir slightly to combine. Let sit for 5-10 minutes. Meanwhile, combine the flour, sugar and salt, cinnamon, and orange zest in a large bowl. Add the butter and cut it into the dry ingredients with a pastry blender until the butter is the size of small peas. Whisk together the yeast mixture, egg, and egg yolk and add all at once to the flour mixture. Stir with a wooden spoon just until it forms a sticky dough. Do not knead. Cover with plastic wrap and chill for at least 2 hours and up to 1 day. Dump the chilled dough onto a generously floured surface and roll it into a large rectangle about 15 inches wide. Fold the dough in thirds like you would a business letter, the flip over so the seam side is down and short end is facing you. Add more flour as needed to prevent sticking. Repeat the rolling and folding for a total of 4 times. Fold the dough in thirds and cover with plastic wrap. Chill for at least 30 minutes and up to 3 days, or freeze for up to 1 month. To prepare cranberry filling: Add cranberries, water, sugar, orange zest, and cinnamon to a small saucepan. Bring to a boil, stirring frequently. Simmer until cranberries have burst and mixture is thick, about 20-30 minutes. Remove from heat and let cool to room temperature. (See Notes) To assemble to danishes: On a generously floured surface, cut the danish dough in half. Wrap half of the dough in plastic and store for another use (see Notes). Roll other half of the dough out into a rectangle 10x12 inches. Cut into 8 equal strips lengthwise. Hold one end of a strip of dough in one hand and use your other hand to twist the dough several turns for each strip. Set the strip down on your work surface and roll it up around itself (it should look like a snail shell) and tuck the end under. Transfer to a parchment lined sheet pan. Repeat with remaining strips of dough, spacing 3-4 inches between each danish. Cover loosely with plastic wrap and let rise for about 30 minutes until puffed. Meanwhile, preheat oven to 350 degrees F. Whisk together the egg and water to make an egg wash and brush onto the danishes. Use your finger to press the center of each danish in and spoon a heaping tablespoon of cranberry into the well. Bake until danishes are golden brown, 15- 17 minutes. Let cool on the pan for about 10-15 minutes. To make the icing: Whisk together the powdered sugar and orange juice. Add just enough milk or cream to create a thick but pour-able glaze. Drizzle over cooled danishes (its okay if theyre still a little warm). Let glaze set for a few minutes, then serve immediately. Danishes are best the day they are baked but may be stored at room temperature for up to 2 days.
  • Serves: 8 danishes
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Title:

Descrition:

Spiced Cranberry Orange Danishes

  • Produce

    • 2 cups Cranberries, fresh or frozen
    • 1 tsp Orange, zest
  • Baking & Spices

    • 1/4 tsp Cinnamon, ground
    • 2/3 cup Granulated sugar
  • Liquids

    • 1/2 cup Water

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completelydelicious.com

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