Blueberry cheese danishes

My poor blog has been a little neglected as of late and it's not for a lack of baking either. In the past little while I've made English muffins (yum), crumpets (disaster), buttermilk pudding (yum), chocolate biscuits (yum), and danishes (yum). Out of all these things the only one I photographed were these danishes. I feel bad for the other things I've made, except maybe the crumpets because they were seriously awful.

When I went looking for danish recipes I was surprised by how few were for actual danish dough, after reviewing them I understood why. Danish dough seems scary; the recipes has a lot of steps and the time estimates often exceeded 5 hours. There's yeast and a butter block involved because they're not bad enough on their own. After reading the recipes and various tips and tricks I was terrified, terrified but committed. I can't get a decent danish within walking distance and I had the urge.

I set my standards low, saying to myself if I could make a danish that was on par with one Baker's Delight I'd be happy. Danishes from Baker's Delight are disappointing to say the least but sometimes I eat them anyway. I always feel guilty and ripped off afterwards.

In the end I was pleasantly surprised by the whole dough making process. My danishes weren't perfect but they were tasty. The dough did take a lot of time but a fair amount of it was simply waiting. Making danish dough reminded me a lot of making ice cream, there's a lot of time between when you start and when you finish but not a whole lot of actual effort. Sure, you have to be around the house all day but when it's bitterly cold and you don't want to go outside anyway it's fine.

For a first attempt, I'm pretty proud and I'd encourage everyone else who has had even the slightest inkling to attempt danish dough to give it a shot. It's super fun and you'll impress all your friends when you show up with danishes for dessert.

That being said, I'm not sure if it's characteristic of homemade danishes or if I did something wrong but as these cooled they got a little harder. Maybe it was the butter solidifying in the cold or maybe I messed up along the way but the store bought, margarine filled, danishes were similar to mine in hardness when at room temperature. Any tips to combat this or are homemade danishes just best when hot?

Blueberry cheese danishes

(From The Art and Soul of Baking)
makes 12 danishes

For the danish dough

Dough block

1/4 cup warm milk
1 tablespoon plus 1/2 a teaspoon sugar
1 1/2 teaspoons instant yeast
1 large egg, cold
85g milk, cold
250g plain flour
1/2 teaspoon salt

Butter block

170g cold, unsalted butter, cut into 1 cm pieces
20g plain flour

For the filling

225g cream cheese, softened
70g sugar
1 large egg yolk
1 1/2 tablespoons plain flour
finely grated zest of 1 orange
1/2 teaspoon vanilla extract
50g fresh blueberries

To make the danish dough

Pour the warm milk into a small bowl and whisk in 1/2 teaspoon of sugar. Whisk in the yeast and set aside for 10 minutes, or until the mixture is activated and cloudy.

In the bowl of a stand mixer, whisk together the remaining sugar, egg, and cold milk. Whisk in the yeast mixture. In a separate bowl, whisk together the the flour and salt until well blended. Add the flour mixture into the egg mixture, attach the dough hook to the stand mixer,and mi of the lowest speed for 1-2 minutes, or until a very rough mass has formed. Dust a work surface with flour and turn the dough on to it. Knead the dough 3 to 5 times, to just bring it together. The dough will not be smooth or elastic but it will come together during the rolling and turning stages. Wrap the dough in cling wrap and refrigerate for 30 to 60 minutes.

To make the butter block, toss the butter in the flour and refrigerate for 20 minutes. Fit the paddle attachment to your stand mixer, and in a clean bowl, beat the floured butter on medium speed for 1 to 2 minutes, or until the butter is a smooth mass. You do not want to beat air into it, rather just make a it smooth and pliable. Scrape the butter on to a piece of cling wrap and refrigerate while you roll out the dough.

Lightly dust a work surface with flour. Set the refrigerated dough in the center and dust the top with flour. Roll the dough into a 20cm by 15 cm rectangle with the short side parallel to the edge of your surface. Brush any flour from the top and visually divide the dough into 3 sections. Spread the cold butter evenly over the top 2/3 of the dough, leaving a 1cm border around the edges.

Fold the empty bottom third up over the center. Then fold the top third down over center. Pinch the seams along the bottom and sides and then gently roll your rolling pin over the top a few times.

At this point, you can either refrigerate the dough for an hour, to re-frim the butter or, if you have worked fast enough, continue with the second turn.

Position the dough with the short side parallel to the edge of your work surface and the long fold on the left-hand-side. Dust the dough with flour and roll it into a 25cm by 15cm rectangle. Brush any remaining flour from the top.

Fold the two short edges into the center of the dough, leaving a 1/2 cm crevice between them. Line up the edges and square the corners. Now fold one side over the other, as if you were closing a book. Roll your pin lightly across the top of the dough a few times to seal it. Wrap the dough in plastic and refrigerate it for an hour.

Remove the dough from the refrigerator, dust it with flour, and roll it into a 25cm by 15cm rectangle. Brush any flour from the top and then visually divide the dough into 3, fold the bottom third up over the center and the upper third down over the top. Roll your pin across the top a few times. Refrigerate the dough for a minimum of two hours or up to 24 hours before proceeding with cutting and shaping it.

To make the cream cheese filling

Cut the cream cheese into 8-10 pieces and put it in the bowl of a stand mixer. Add the sugar and beat on medium until smooth. Scrape down the bowl, add the egg yolk, and beat until combined. Beat in the flour, orange zest, and vanilla. Transfer to the refrigerator until required.

To assemble the danishes

Dust your work surface with flour and place the dough in the center. Dust the top with flour, then roll the dough into a 40cm by 30cm rectangle. Using a ruler and a knife, mark the dough at 10cm intervals along all four sides. Cut the dough into 12 squares.

Place a tablespoon of cream cheese filling in the center of each square. Spread in an oval toward two of the diagonal corners. Place 3-5 blueberries on each side of the cream cheese filling.

Fold one of the empty corners over the filling. Moisten the top with a dab of water. Bring the opposite corner over the first and press to seal. Transfer the danishes to a lined baking trays.

Cover the trays loosely in cling wrap and place them in a cool room temperature spot until they have doubled in size, about 1 hour.

Preheat the oven to 200°C and position a rack in the center. Chill the trays of danishes in the freezer for 10 minutes. Bake the danishes, a tray at a time, for 14-16 nminutes. Turn the trays halfway through the baking process. Once cooked, transfer the danishes to a a cooling rack and cool to room temperature

Lime & ricotta baked doughnuts

I'm not sure how I feel about these. There's something a little off about baked doughnuts, something not quite right about them. I get the same feeling from these doughnuts I get when I accidentally buy low-fat sour cream, or fat free yoghurt. it comes from the knowledge that someone is telling a lie when they say the 'healthier' alternative is just as good as the real thing.

I'm not converted to baked doughnuts. It's not that these don't taste nice, because they do, it's just that they don't taste right. They're shaped like doughnuts, sugar coated like doughnuts, coloured like doughnuts but they're not doughnuts. If you put a plate of these next to a plate of real doughnuts, everyone would spot the impostor in an instant.

Nevertheless, these aren't bad - in fact they're pretty good. They're just not doughnuts. The lime flavour goes rather well with the ricotta. I'm definitely going to make lime doughnuts again in the future but it certainly won't be with this recipe. The orange and cinnamon doughnuts I made earlier cry out to be lime flavoured and filled with ricotta.

I'm definitely a deep fried doughnut kind of girl.

Anyway, I'm making it sound like these were bad but really they weren't. they were actually thoroughly enjoyable, I'm just a bit of a negative nelly sometimes! I also love deep fried things, so there in lies the problem with these doughnuts. It's not them, it's me.

Lime & ricotta baked doughnuts

(adapted from Gourmet Traveller)
makes about 12 small doughnuts

For the doughnuts

375g plain flour
70g caster sugar
4g instant dried yeast
Finely grated rind of 1 lime
125ml milk, lukewarm
40ml yoghurt
1 egg, at room temperature
15g butter, melted
Oil, for greasing
Milk, for brushing

For the ricotta filling

125g ricotta
25g caster sugar
Finely grated rind and juice of 1/2 a lime

For the lime sugar

80g caster sugar
Finely grated rind of 1/2 a lime
50g butter, melted

For the doughnuts, combine the flour, sugar, yeast, and lime rind in the bowl of electric mixer fitted with a dough hook.

In a large jug, whisk together the milk, yoghurt, egg, and melted butter and, with the motor running, add to the flour mixture. Mix on low-medium speed until the dough is smooth and elastic, about 4-5 minutes. Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and stand in a warm place until the dough has doubled in size, about 1-1 1/2 hours.

meanwhile, process all the ingredients for the lime ricotta filling in a food processor or a blender until smooth. Transfer to a bowl and refrigerate until required.

Once the dough is fully risen, knock it back and turn it out on to a lightly floured surface. Roll the dough 5mm thick then, using 5cm and 6cm cutters, cut an equal number of rounds out of the dough. Place the smaller rounds on a lined baking tray. Place heaped teaspoons of ricotta filling in the centre of each round. Brush the edges of each round with a small amount of milk, then cover with the larger rounds and press to seal the edges. Trim with a a 5cm cookie cutter if required. Stand the dough in a warm place until well risen, about 1-1 1/2 hours.

Preheat the oven to 190°C (375°F). Bake the doughnuts for 8-10 minutes, or until just golden.

Whilst the doughnuts are baking, prepare the lime sugar. Combine the lime zest and sugar in a bowl, then spread out on a tray. Once the doughnuts are baked, dip them in the melted butter and toss in lime sugar. Serve hot.

Poffertjes with mandarin jam

Poffertjes machines went through a bit of a craze over Christmas, every catalogue featured one and many, many shops had awful bulky machines for sale. The kind of speciality machine that gets pulled out every once in a while and used to make things that will never be appreciated to their full extent. Coupled with the frenzy for the machines, there was a frenzy for pre-packaged poffertjes mix.

I've tried pre-packaged poffertjes mix myself (it came with my poffertjes pan, needless to say) and didn't find it particularly impressive. I'm by no means immune to the ease of pre-packaged mixes - or the lure of owing a poffertjes pan, or that matter. I justify mine by telling myself: well, at least it's smaller than an electric machine. I say this about my crepe pan and waffle iron too, why one person needs so many speciality kitchen... things, I don't know. It's quite tragic, really.

It saddens me to think that the many, many people who bought poffertjes pans will only ever use pre-packaged mix. It's not the fact that it's pre-packaged that saddens me, it's merely that poffertjes made with yeast taste so, so much better. When made with yeast, poffertjes are just like little doughnuts. Yum!

Sure, pre-packaged mixes are easy but so is this recipe! Admittedly, you do need prepare the batter in advance as the recipe contains yeast. In the grand scheme of things an hour isn't a long time and, if you can't spare an hour, you can always make the mix the night before and leave it in the fridge to mature. By the time you wake up, it'll be ready to go.

The thing I like about poffertjes is that, once the mixture is made, they're quicker than pancakes to make. By the time you've finished squeezing the batter into the holes, the poffertjes are ready to be turned. There's hardly any waiting around. It's bam, bam, bam, done! Not to mention people are always seem to be exceedingly pleased when you feed them poffertjes. They react as though you've made something difficult, when you've actually made something even easier than pancakes.

So, essentially, this recipe is quite fantastic. If you have a poffertjes pan that's crying out to be loved, I implore you to pull it out and make some poffertjes totday. You won't be disappointed. The jam is by no means mandatory but it's pretty delicious.

Poffertjes with mandarin jam

(from Gourmet Traveller)
serves 4

Buckwheat poffertjes

90g (1/4 cup) golden syrup
375ml (1 1/2 cups) milk
150g (1 1/4 cups) plain flour
150g (1 1/4 cups) buckwheat flour
1 3/4 teaspoons instant dried yeast
2 teaspoons ground ginger
Finely grated rind of 1 lemon
3 eggs
Icing sugar, to dust

In a small saucepan over low heat, or in the microwave, combine the milk and golden syrup. Heat the milk until it is lukewarm. Stir to dissolve the golden syrup.

Combine flours, dried yeast, lemon rind, and a pinch of salt in a large bowl and whisk to combine then make a well in the centre. Add the eggs and half the milk mixture, stir until the batter is smooth. Add the remaining milk and beat, using a spoon, to combine. Cover and stand in a warm place for 1 hour. Alternatively, cover and place the mixture in the refrigerator overnight.

Transfer poffertjes mixture to a large sauce bottle. Heat poffertjes pan over medium high heat. Brush a bit of butter into each cavity and then, when it is sizzling, fill each cavity with batter. Cook for 1-2 minutes, then turn and cook for an additional 30 seconds, or until cooked through. Dust poffertjes with icing sugar and serve with mandarin jam.

Mandarin jam

Makes about 350ml

6 mandarins, peeled with pith removed
340g (11 oz) caster sugar
Juice of 1 lemon
2 teaspoons fresh ginger finely chopped

Break mandarins into pieces and combine in a large saucepan with all the remaining ingredients. Stir over medium heat until the sugar dissolves. Bring mixture to a simmer and stir occasionally until the mixture is thick and jammy, about 15-20 minutes. Transfer to a sterilised jar, cool, and then refrigerate until required.

Cinnamon, currant, & apricot buns

I think I lack the patience for yeast. I'm not very good at waiting for things to happen, when I set my mind to something I want it done as soon as possible. Waiting three-and-a-half hours for something to rise because it's so cold doesn't appeal to me, not one little bit. It makes me fret and worry and want to throw in the towel.

And I almost did, I almost declared these buns dead. Boy, am I glad I didn't.

The first rise was supposed to take just over an hour, however when I peaked at my dough after on the hour nothing had changed. Nothing. My dough was a sad little lump sitting in a bowl far to big for it. No growth, no nothing.

When I checked half-an-hour later it was the same story. Still a sad little lump. I was starting to fret, saying "Well, I knew yeast hated me. Why did I even start this obviously wasn't going to work"... blah, blah, blah.

However, today I wasn't going to be a giver-upper. I was going to be a winner.

So I moved by sad little dough into the bed and turned on the electric blanket. I tucked in the covers and set a timer.

An hour or so later, I went to peak and my dough had risen but not enough. Still, a start is a start. So I turned up the bed and left it to rest, an hour later it had risen perfectly. The dough no longer seems to be for the bowl, in fact it seemed just right.

The next part was easy. Roll the dough, fill the dough, shape the dough, tuck it back into bed for 40 minutes, bake it, and then (finally) eat it. Though it took longer than expected it was absolutely worth it.

So, what did I learn today? Dough likes electric blankets as much as I do and be patient. Needless to say, I'll have forgotten the latter lesson by tomorrow.

Cinnamon, currant, & apricot buns

(adapted from The Art & Soul of Baking)
makes 10 buns

Dough

125ml (1/2 cup) tepid milk
50g (1/4 cup) sugar
1 1/2 teaspoons active dry yeast
or1 1/4 teaspoons instant yeast
1 large egg plus one egg yolk, at room temperature
355g (2 1/2 cups) all-purpose flour
1/2 teaspoon salt
115g (4 oz) unsalted butter, very soft

Filling

1 large egg, lightly beaten
115g (1/2 cup, firmly packed) brown sugar
2 teaspoons ground cinnamon
75g (1/2 cup) currants
55g (1/3 cup) dried apricots

Combine the warm milk and sugar in the bowl of a stand mixer and sprinkle the yeast over the top. Whisk by hand to blend well. Let the mixture sit for 5 to 10 minutes, until the yeast is activated. Add the egg and egg yolk and whisk, by hand, until well blended. Stir in the flour and salt.

Attach the dough hook to your mixer and knead, on low, for 2 minutes. Increase the speed to medium and knead for 1 minute. With the mixer still running, add the softened butter, 1 tablespoon at a time ensuring each addition is well blended before adding the next. Once all the butter is added, decrease the speed to low and continue to knead for 5-6 minutes, or until the dough looks soft and silky.

Lightly butter or oil a bowl, scrape the dough in, and brush the surface with a little butter. Cover in plastic wrap, or a damp cotton towel, and let the dough rise until doubled, about 1 to 1 1/2 hours. It is helpful to mark the starting level of the dough with a pencil or a piece of tape.

Lightly grease and line the base of a 25cm (10 inch) round cake pan. Coarsely chop the apricots, and place them in a small bowl with 1/3 cup boiling water.

Turn the dough out on to a flour dusted work surface. Press down firmly with your hands to expel as much gas as possible. Dust the top of the dough with flour and then roll it into a 25cm by 40cm (10 inch by 16 inch) rectangle. Position the dough so that the longest side is parallel to the edge of your work surface. Brush away any remaining flour.

Brush the dough evenly with a thin film of egg. In a small bowl, combine the brown sugar and cinnamon. Sprinkle this mixture on top of the egg glaze. Scatter the currants over the top. Drain the apricots and scatter them evenly on top of the currants.

Beginning with the edge closest to you, roll the dough into a cylinder, tucking and tightening as you go. Roll the dough backwards, so that the seam is facing upwards and pinch to seal the dough. Turn the seam side down and cut the dough into 10 equal pieces. With a cut side up, gently press down on each bun to flatten them slightly. place the buns in the prepared 25cm (10 inch) cake tin.

Cover the pan loosely with plastic wrap, or a damp tea towel, and set aside until the rolls have almost doubled in size, about 45 to 60 minutes.

Preheat the oven to 180°C (350°F), and position an oven rack in the center. Bake the buns for 30-35 minutes, or until deep golden brown. Transfer to a cooling rack and, after 5 minutes, turn the buns out of the pan. Serve warm or at room temperature.

Orange zest & cinnamon doughnuts

I used to live in fear of yeast but now I'm finally overcoming my terror. Until recently I'd never, ever had a success when making yeasted dough. Everything I made would end up rock solid and awful. Absolutely awful. So I gave up and decided that yeast and I would never be friends.

Well, things change. I'm gradually building my confidence. I started simple with pizza dough and then... more pizza dough (hey, different recipe - totally counts as something new) and now, doughnuts. Delicious, delicious doughnuts.

Home-made doughnuts really are one of life's pleasures. There is absolutely nothing good about them, they're unashamedly bad for you. They're also amazing and fluffy. Nothing like those hard, slightly stale doughnuts from the shops.

These doughnuts contain orange zest which adds a degree of complexity (ugh!) to the taste. I hadn't expected them to taste as orangey as they do so I was surprised when the flavour came through so strongly. It's good though, orange flavoured doughnuts aren't something you can buy at the shops.

These doughnuts are supposed to be filled with chocolate ricotta but they're not. I have all the ingredients in the kitchen but after biting into one I couldn't bring myself to fill them. They're rich enough as it is. I think if I ever make them again, I'll make them smaller and then fill them. As it stands they're so large (read: normal doughnut sized) that I can't imagine making them any richer.

Orange zest & cinnamon doughnuts

(adapted from Gourmet Traveller, March 2005)
makes 16

150ml lukewarm (38-45°C) milk
75g (1/3 cup) caster sugar
2 teaspoons instant yeast
2 eggs, lightly beaten
Finely grated zest of 1 orange
410g (2 3/4 cups) plain flour
80g (2.8 oz) butter
Canola oil, for frying
165g (3/4 cup) caster sugar, extra
1 teaspoon cinnamon

Place milk, sugar, and yeast in a small bowl and stir until dissolved, then stir in the eggs and orange rind. Sift flour and pinch of salt into the bowl of an electric mixer fitted with a dough hook, then, on low speed, slowly pour in egg mixture and knead for 8 minutes. Increase the speed to medium, and add the butter, in 3 batches, and beat until the dough is smooth and shiny.

Place dough in a lightly greased bowl, cover, and stand in a draught-free place for 1 hour until the mixture doubles in size.

Knock down the dough, then divide into 16 pieces and roll into smooth balls. Place the balls 5 cm apart on lightly greased trays, press slightly to flatten, the cover and stand in a draught-free place for 1 hour or until risen.

Heat oil in a deep-fryer or a large saucepan to 160°C (320°F) and fry doughnuts, in batches, for 2 to 2 1/2 minutes, turning halfway through the cooking, then drain on absorbent paper. Combine extra caster sugar and cinnamon and roll doughnuts in the sugar to coat evenly.

Doughnuts are best made on the day of serving.