Image: Imen McDonnell
Created with pure dairy ingredients you'll love this delicious danish recipe from blogger Imen McDonnell's The Farmette Cookbook.
- 1 cup sour cream
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1 tsp salt
- 4 tsp (two 7-g packets) fast-acting instant dry yeast
- 1/2 cup warm water
- 2 eggs, lightly beaten
- 4 cups all-purpose flour
- 1 cup ricotta cheese
- 3/4 cup granulated sugar
- 1 egg, lightly beaten
- 1 tsp pure vanilla extract
- pinch of salt
- 2 1/2 cups icing sugar, sifted
- 1/4 cup elderflower cordial
- Fresh elderflowers, for garnish
1 Place the sour cream, butter, sugar and salt in a small saucepan over low heat; stir until the butter is melted and the sugar is dissolved. Remove the pan from the heat; let cool to room temperature.
2 In a large mixing bowl, dissolve the yeast in the warm water and let sit for 10 minutes.
3 Add the sour cream mixture, eggs and flour; mix to form a very soft dough. Cover with plastic wrap and chill for at least 4 hours or up to overnight.
4 Using an electric mixer, beat together the ricotta, sugar, egg, vanilla and salt in a large mixing bowl until well combined.
5 Place the dough on a clean work surface dusted with flour. Knead 6 or 7 times, just until smooth and pliable. Divide the dough into 4 equal pieces and roll each piece into a 12" x 8" rectangle.
6 Spread one-quarter of the filling on each piece of dough. Starting at one of the long sides, roll up the dough jelly-roll style. Pinch the seams and ends together to seal in the filling.
7 Place the pastries seam-side down on a buttered baking sheet and cut slits in the top of each one with a knife. Cover the baking sheet with a clean tea towel and set aside in a warm draft-free place for about 1 hour, until the pastries have doubled in size.
8 Heat the oven to 375°F. Bake the pastries for 20 to 25 minutes, until golden. Remove from the oven and transfer to wire racks to cool.
9 Place the icing sugar in a large bowl. Whisk in the elderflower cordial a little at a time, until a glaze forms.
10 Drizzle over the cooled danishes, then sprinkle with elderflowers and serve.
Prep & cook time: 6 hours
Makes: 4 pastries
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Excerpted from The Farmette Cookbook by Imen McDonnell. Text and photographs © 2016 Imen McDonnell, Food styling by Sonia Mulford Chaverri and Imen McDonnell. Excerpted by permission of Roost Books. All rights reserved.