Sydney mum of two and blogger, Nicole from The Simple Housewife has come up with a mouth-watering twist on a simple treat that will make any baker (beginner or skilled) jump into the kitchen to create this sweet treat.
Nicole has tapped into her inner baker by mixing two traditional sweets to create a Mixed Berry Danish using the White Wings Crafted By You Bakery range, topped off with her hack of a beautiful doughnut glaze (YUM)!
Mixed Berry Danish with Doughnut Glazing
35 minutes prep time, 2 hours rest time and 20 minutes cook time
INGREDIENTS
1 packet White Wings Mixed Berry & Custard Danish
Danish Base:
- 1 egg
- 90g unsalted cold butter, cubed
- 100ml lukewarm milk
- 20ml vegetable oil (for brushing)
Custard Filling:
- 100ml thickened cream
- 50ml milk
Egg Wash
- 1 egg
- 20ml water
Doughnut Glaze
- ½ cup icing sugar
- 1 tbsp cold milk
- ⅓ cup toasted sliced almonds
METHOD
Mix:
- Place the warm milk and yeast in a small bowl, stir slightly to combine. Let sit for 5-10 minutes.
- Place the Danish mix and butter into a medium bowl. Using your hands rub the butter into the base mix until the mix resembles small peas.
- Whisk together the yeast mixture, egg and add into the Danish mix. Stir with a wooden spoon just until it forms a sticky dough. Do not knead.
- Cover with plastic wrap and refrigerate for 1 hour and then place into the freezer for 10-15 minutes until slightly firm. Or refrigerate overnight if making a day ahead.
- Take the dough out of the freezer and place the dough between 2 sheets of baking paper and roll into a large rectangle (approximately 25cm x 35cm).
- Fold the dough into thirds, like you would a business letter, then roll it out again. Repeat 2 times, changing the direction you fold the dough each time.
- Fold the dough into thirds again and cover with plastic wrap. Freeze for 10 minutes or until slightly firm.
- Meanwhile, make the custard. Mix the custard mix, milk and cream with a wire whisk for 1-2 minutes or until the custard thickens. Cover and refrigerate until use.
To Assemble:
- Roll the chilled dough out between 2 sheets of non-stick baking paper to make a 35cm x 25cm rectangle.
- Using a knife, score each rectangle into thirds lengthwise. Cut the outer thirds into approximately 2cm strips.
- Brush oil lightly over the dough, spread the custard down the centre third of the dough and top with the mixed berry.
- To make a braid, take one top dough strip and fold it over the filling. Fold the dough strip from the other side over the top overlapping the first one slightly. Repeat all the way down.
- Place on a baking tray, cover loosely with plastic wrap and let the Danish rise for 30 minutes.
- To make the egg wash, whisk an egg and water together and brush the Danish with the egg wash.
Bake:
- Preheat oven to 180°C conventional or 160°C, fan-forced.
- Bake the Danish for 20 minutes until the crust is golden. Let cool to room temperature before serving.
Glaze:
- Place icing sugar and cold milk in a bowl. Mix using a fork until combined.
- Use the fork to drizzle the glaze over the finished Danish.
- Sprinkle the glazed Danish with toasted sliced almonds.
The new White Wings Crafted Mixed Berry Danish mix retail for $6.00 and are available at Woolworths and Independent supermarkets.
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