Same Dough / New Pastry

It’s been a while since I last posted. Life gets busy. Yesterday we celebrated my wife as she graduated earning her Doctorate.

Braided Sourdough Danishes

I’ve been exploring new ways to make Danishes with my same base laminated dough. I saw a post where another baker had used this technique and I thought I’d give it a try.

The technique involves making cuts down the sides like a centipede and then alternating folds of the legs over a filling.

Filling #1 was Chocolate (Nutella) and Pecan; #2 was Blueberry Preserves which I’d canned earlier this summer.

Danishes ready for Eggwash

The Danishes were chilled overnight, proofed in the proving box (84°F) the next morning, egg-washed then baked at 385°F Convection for 14?minutes.

Baked Danish Rolls

Overall I was pleased with the results. As expected a little of the Blueberry liquid leaked…but not too much. They came out quite nicely This will open up a whole range of other flavor profiles to attempt.

More to come in the future…

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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