CHERRY DANISH

Ingredients

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DOUGH

• 3/4 Cup whole Milk
  • Warmed to 110 degrees F
• 1 Large Egg
  • Room Temperature
• 2 Large Egg Yolks
  • Room Temperature
• 1 Teaspoon Vanilla Extract
• 2 1/2 Cups Flour
• 2 1/4 Teaspoons Instant Yeast
• 2 Tablespoons Sugar
• 1 Teaspoon Salt
• 4 Tablespoons Euro Butter
  • Room Temperature
• 12 Tablespoons Euro Butter
  • Cold + Cut into 1/2″ Pieces

FILLING

• 6 Oz. Cream Cheese
  • Room Temperature
• 1/4 Cup Sugar
• Pinch Salt
• 1/2 Teaspoon Vanilla Extract
• 1/2 – 1 Teaspoon Lemon Juice
  
• Cherry Jam

GLAZE

• 1/2 cup Powdered Sugar
• 1-2 Tablespoons Whole Milk
• 1/2 Teaspoon Vanilla Extract
• Pinch Salt
• 1/4 to 1/2 Teaspoon Lemon Juice

Directions

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DOUGH – Make the Night Before!

1. Grease a large bowl and set aside.
   
   
2. In a medium bowl, whisk together the milk, eggs, yolks and vanilla.
   
   
3. In the bowl of a stand mixer (fitted with paddle), mix the flour, yeast, sugar and salt on low.
   
   
4. Add the room temperature butter and mix on low until no pieces of butter are visible
   
   
5. Add the cold butter and mix until broken down into 1/2-inch pieces.
   
   
6. Add the milk mixture and mix on low until combined.
   1. The dough will be very sticky with visible lumps
      
      
7. Put dough into greased bowl, cover tightly with plastic wrap and refrigerate overnight (or for up to 3 days)

DOUGH PREP

1. Transfer the dough to a well-floured work surface.
   
   
2. Knead 10-12 times, until the dough forms a ball.
   
   
3. Cover with flour and a tea towel and let rest until it comes to room temperature.
   
   
4. Roll the dough into a 16 by 20 inch rectangle.
   
   
5. Complete one book fold, turn the dough over (seam side down) and roll out again.
   
   
6. Repeat for a total of four turns.
   
   
7. On the last turn, gently use the rolling pin to compress the layers together. Wrap the dough tightly in plastic wrap and chill for at least 1 hour

FILLING

1. In the bowl of a stand mixer (with the paddle), beat the cream cheese on medium until smooth.
   
   
2. Add sugar, salt, vanilla and 1/2 teaspoon of lemon juice and mix on low to combine.
   
   
3. Taste and add more lemon if desired.

ASSEMBLE

1. Cut the dough into two equal pieces.
   
   
2. On a well floured surface, roll the first piece into a 10 by 14 inch rectangle.
   
   
3. Transfer the dough to a piece of parchment paper.
   
   
4. Spread half of the cream cheese filling down the center of the dough, about 2 inches wide. Top the cream cheese with the cherry jam.
   
   
5. Cut 1/2 inch thick strips, keeping them equal on both sides.
   
   
6. Twist and cross a piece over the filling and alternate down the danish.
   
   
7. Repeat with the second piece of dough
   
   
8. Cover braids with plastic wrap loosely and let rise for 1 1/2 hours.

Preheat the oven to 350 degrees.

BAKE AND GLAZE

1. Lightly brush the braids with egg wash
   
   
2. Bake for 25-30 minutes, until golden brown
   
   
3. While baking, make the glaze
   
   
4. Whisk together the sugar, 2 tablespoons milk, vanilla and salt
   
   
5. Add more milk slowly as needed.
   
   
6. Add 1/4 to 1/2 teaspoon lemon juice to desired taste.
   
   
7. Once danish has cooled slightly, top with glaze

Notes:
Lots of work, but so so good.