Monday, March 29, 2010
This Danish recipe does take some time, allowing a lot of resting time in between, but really not much technique, yay for that! This recipe is adapted from Nigella's: How To Be A Domestic Goddess. It does require a Food Processor and I would recommend that you make the dough the night before and have it ready and waiting the next morning.
1/4 cup warm water
1/2 cup milk , room temp
1 large egg, room temp
2 1/4 cups bread flour
2 1/2 teaspoons (1 pack) yeast
1 teaspoon salt
1 tablespoon sugar
1 cup butter- unsalted- cold- and cut into thin slices
1 cup ricotta cheese
6 tablespoons sugar
1 egg, beaten
3 tablespoons butter melted and cooled
pinch of salt
zest of 1 lemon
Combine all of the cheese filling ingredients and mix togther. Cover and refrigerate until ready to use.
1 egg & 2 tablespoons milk beaten together
1/2 cup powdered sugar & 2 1/2 tablespoons warm water whisked together
Place the dry ingredients in the processor with the dough blade and pulse a few times.
Mix the milk & water together with the beaten egg and set aside.
Add the butter and pulse until you see small chunks of butter.
Add the liquid and mix until incorporated but not over mixed.
It will be very goopey and liquidy, that's okay.
Using a rubber spatula scrape this into a bowl cover and cover with plastic wrap and refrigerate several hours or better yet over night or up to 4 days.
The next morning cover your counter with flour and dump the dough out onto it. Form it into a ball and roll out into a 20 inch square.
Fold it in thirds like a business letter.
Now fold over in half.
Now repeat this process: rolling, folding into thirds, and folding in half 3 more times.
Cut it into 2 pieces.
Wrap each in plastic wrap and refrigerate for 30 minutes.OR you can freeze these at this point if you want to make these at a later date.
Roll each ball into a large rectangle and cut in half. Now cut each half into thirds.
Allow them to cool slightly and then drizzle on the sugar glaze.