Yeah, once again my brain was eaten by a book on Tuesday night which kinda prevents writing a blog post for Wednesday morning… I am really missing having a buffer but haven’t seemed to make the time yet to build one. Warg. Like everyone else, too much stuff going on.
(The book, btw, is Jo Walton’s My Real Children – and yes, I really liked it.)
So, a raspberry danish. Honestly, I think this wasn’t worth the time/work. It looks very pretty but only tastes fairly good. And when needing to plan around 2 different one hour rises plus cutting and weaving time (not all that much time, more brain power expenditure than time expenditure) before the danish ever gets in the oven, the recipe needs to blow me away. This one, the filling okay and the pastry was too sweet for my tastes. I’m sure I could decrease the sugar and find a new filling that I like better (I do like raspberries btw). But the bones of the recipe just don’t seem worth the time
Original from That Skinny Chick can Bake
Recipe Count – 6 left
Section Count – Dessert Binder: 2 more left, Subsection – Dessert Breads: 1 more
- 1/3 cup sugar
- 1/4 tsp salt
- 2 1/4 tsp active dry yeast
- 2 2/3 – 3 cups flour
- 2/3 cup milk
- 1/3 cup butter
- 1 egg
- 2 cups fresh raspberries
- 3 tbsp sugar, or to taste
- 1 tsp cornstarch dissolved in 1 tbsp water
- Combine the sugar, salt, yeast, and 2/3 cup flour in a bowl.
- Heat the milk and butter in a small pan over low heat until the butter melts and the mixture is very warm but less than 115°F (check with a digital thermometer – if the milk is too hot, it will kill the yeast). Slowly add the milk mixture to the dry ingredients, mixing until thoroughly combined.
- Add the egg and 2/3 cup flour; beat to incorporate. Stir in enough additional flour (about 1 1/3 cups) to make a soft, sticky dough. Knead until smooth, elastic and no longer very sticky (add a bit of flour if necessary). Form into a ball and place in a large, greased bowl. Cover and let rise until doubled, about 1 hour.
- To prepare the filling, in a small saucepan, combine the sugar and the berries; mix in the cornstarch mixture. Over medium heat, gently simmer until the sauce thickens, roughly a couple minutes. The raspberries will break down somewhat, but not all of them and not completely. Set aside.
- Punch down the dough, then divide it into 4 equal pieces, shaping each into a ball. Working with one dough ball at a time, roll it out on a lightly-floured surface into roughly a 12″ x 15″ rectangle. Spread about a fourth of the raspberry mixture down the middle of the dough. Then on either side of the filling, cut the dough into 1″ wide strips. Fold the strips alternately across the center and then fold over the ends. Transfer to a greased baking sheet then cover the pan with a towel and let rise until doubled, about 1 hour.
- Preheat the oven to 350°F, then bake until the top is light brow, about 20 minutes.
End result is that no, I’m not keeping this recipe. Also, I’m setting aside the two recipes in my drinks section – they both involve carbonation and learning to deal with carbonation/brewing things is going to be its own learning project. Much like learning to can things will be. So, down to 4 recipes total.
Which means it’s time to start sorting through the pile of bookmarks to recipes, figure out which of the 78 I’ll be copying out. Oy, my hand hurts thinking about it.