Danish Lemon Bread Food

DANISH PASTRY

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
• In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
• Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
• Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
• To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

EASY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
• Bake in preheated oven for 20 to 30 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

DANISH DOUGH

Steps:

• Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.
• In a small bowl, whisk together the egg, milk and 2 tablespoons/30 milliliters water.
• Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
• On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.

LEMON POUND CAKE LOAVES

Steps:

• Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves.

HOMEMADE DANISH REMOULADE

Steps:

• Prepare all the vegetables.
• In a bowl, mix all the ingredients together. Add extra turmeric if you want a stronger color. Add extra salt and pepper to taste.
• Let your homemade remoulade rest in the fridge for 30 minutes before serving.

MEYER LEMON ROSEMARY BREAD

Steps:

• Combine the flour, yeast, salt, rosemary and lemon zest in a by stirring with a wooden spoon. Add the water and stir until the dry ingredients are well-moistened and a shaggy, sticky dough has formed (I sometimes have to use my hands to lightly knead and work all the ingredients into a loose mass). Transfer the dough to a clean bowl coated with cooking spray. Cover the top of the bowl with plastic wrap. Let the dough sit at room temperature (about 70 degrees F) for 12-18 hours. After a minimum of 12 hours the surface will become dotted with bubbles - that's a sign that ingredients are fermenting and flavor is developing!
• Transfer the dough to a lightly floured work surface. Sprinkle the top of the dough with a little flour and lightly knead it with you hands for about a minute. Cover the dough with plastic wrap on your counter and let it rest for 15 minutes.
• Generously coat a tea towel with cornmeal or flour. Gently and quickly shape the dough into a ball with floured hands and place seam-side-down onto the center of the towel. Dust the top of the dough with more cornmeal (or flour) and wrap the towel loosely around the dough. Place the towel with the dough in a large bowl and let it rise until the dough has doubled in size and does not quickly spring back when you poke at it. This should take 1 ½-2 hours.
• Thirty minutes before the dough is ready, place a 2 ¾-quart up to a 5 quart cast iron pot in the oven and preheat the oven to 450°F.
• Once your oven is preheated, carefully remove the pot from the oven. Open the towel and slide your hand underneath so that you can turn the dough mound seam-side-up into the pot. Give the pot a little shake to make sure the dough is even on the bottom and put the lid on top of the pot. Bake for 30 minutes, then uncover and bake an additional 15-30 minutes until the boule is golden brown all over and sounds hollow when you tap it with a wooden spoon.
• Remove the pot from the oven and transfer to a wire rack to cool for 15 minutes. Carefully remove the bread from the pot and let cool completely on a wire rack before slicing.

DANISH LEMON BREAD

Steps:

• Mix all ingredients together. Put into loaf pan.
• Bake at 375 degrees F fo.
• r 1 hour or until done.
• Drizzle glaze made of juice of 1 lemon and 1/3 cup sugar over hot bread.

DANISH BRAID

Steps:

• Danish Dough: Pour water into a large bowl, sprinkle over.
• yeast and let soften for a minute.
• Add milk, egg, sugar and salt.
• Whisk to mix. Set aside.
• Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
• Empty contents of food processor into the bowl with the yeast mixture.
• Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
• Butter must remain in discrete pieces.
• Cover bowl and refrigerate overnight (or up to 4 days).
• Lightly flour work surface, turn the dough out and lightly flour the dough.
• Pat into a rough square.
• Note: If at anytime the dough becomes too soft, cover with plastic and chill.
• Roll out to 16" x 16".
• Fold in thirds like a business letter and turn so that the closed fold is on your left.
• Roll again to 10" x 24".
• Fold in thirds again, turn so the closed fold is on your left.
• Roll into a 20" x 20" square.
• Fold the square in thirds and turn so that the closed fold is on your left.
• Roll into a 10" x 20' rectangle, fold in thirds again.
• Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
• Dough can be frozen for 1 month.
• Thaw in refrigerator overnight.
• Danish-almond filling: Put almonds, sugar and butter into food processor.
• Process until almonds are finely ground, scraping bowl as necessary.
• Add almond extract and 2 Tbsp of the beaten egg white.
• Process until mixed.
• Store in airtight container in the refrigerator until needed (up to 1 week).
• Bring to room temperature before using.
• Danish-Berry Jam Filling: Stir berries and sugar together in saucepan.
• Cook on low, stirring until most of the liquid is absorbed and filling is glossy.
• (Can be done in microwave) Stir in lemon juice.
• Scrape filling into a small container and cool to room temperature.
• Seal container and chill.
• Will keep refrigerated for 1 week.
• Danish Braid assembly: Divide Danish dough in half.
• Roll each chilled danish dough half on lightly floured surface to a 10" x 16" rectangle.
• Lift on to a parchment lined half sheet pan.
• Spread some of the fruit filling down the middle third of the dough.
• Top with some of the cream or almond filling.
• Note:you may not need the entire amount of either filling Using a pizza cutter or sharp knife, cut 12- 14 slanting lines down each side angling cuts from the center to the edge and cutting strips about 3/4 inch wide.
• Fold strips of pastry into the center, crisscrossing the filling by alternating strips from each side.
• Lightly press ends to seal and run your hands along the sides of the pastry to straighten.
• Brush with egg white, sprinkle with sugar and almonds.
• Cover with a kitchen towel and let rise at room temperature until it looks and feels puffy.
• About 30 minutes.
• Preheat oven to 400°F.
• Bake in center of oven for 15-20 minutes until golden.
• Cool slightly Stir coffee and powdered sugar together to produce a smooth shiny glaze.
• Spoon glaze into a zip-loc bag, seal top and snip corner with scissors to create a pastry bag.
• Squeeze squiggles of glaze over pastry and allow to set.
• Serve.
• Notes: you can use other Danish fillings as well.
• Such as:.
• Danish- Cream Cheese Filling (recipe #54153).
• Danish-Prune Filling (recipe #54152).
• Danish-Confectioners Cream filling (recipe #54151).
• Danish-Apricot Filling (recipe #54150).

DANISH KRINGLE

Steps:

• Warm the milk in the microwave: Pour the milk into a microwave safe cup or bowl. Heat the milk in the microwave in 15 second intervals until it is warm to the touch but not scalding, about 100°F. If it scalds or burns, then it's too hot for the yeast. You can also use a thermometer to check the temperature of the milk to be sure it has reached 100°F.
• Enclose the filling: Use a pastry brush to brush the edges of the dough with water. Fold the long bottom edge up and over the filling, then fold the top edge down, overlapping the bottom edge to enclose the filling completely. Gently press the seam to close. You should end up with a long log.
• Arrange oven rack and preheat the oven: Arrange a rack in the middle of the oven. Preheat the oven to 375°F.