Breakfast Danishes

Breakfast in my house is usually very rushed. I have to be at work, the kids have to go to school, and my wife has to referee any fights that occur during this time. Everyone is pulling in a different direction, which makes it difficult to have anything more for breakfast than a bowl of cereal or oatmeal on most days. On occasion, though, I like to make up a batch of danishes. These danishes are in no way the healthiest breakfast you can have, but they are a nice change of pace. They also freeze well, allowing me to make a dozen and freeze them in bags of four. Then all I have to do is lay them out the night before and we have some lovely pastries for breakfast.

The dough for these is a basic yeast dough that needs to rise, then is rolled out and topped with butter. It is then folded over and rolled out again several more times to create multiple flaky layers. This may seem like a lot of work, but it is necessary to create all the layers. The danishes are then shaped, topped with a little jam, and baked until golden brown and delicious. At that point, they can be served, but I like to finish them off with a drizzle of lemon flavored icing.

As far as the filling goes, my favorite is my homemade Triple Berry Jam, but you can also use any flavor of homemade or store bought jam you like. Some other favorites are strawberry, apricot, blackberry, and blueberry.


Breakfast Danishes

1 1/3 cup warm water (100-110 degrees F)
4 tsp yeast
6 1/2 oz cake flour
14 3/4 oz bread flour
1/2 Tbsp salt
4 1/2 Tbsp sugar
1 egg
1 1/2 cups butter (3 sticks), divided
3/4 cup fruit jam
1 cup powdered sugar
1 Tbsp lemon juice

Sprinkle the yeast over the warm water and stir to dissolve. Leave for 15 minutes or until foamy. Place the flour, salt, sugar, and 2 Tbsp of the butter in a large bowl. Add the foamed yeast and egg. Mix together to for a sticky dough, then turn out onto a floured work surface. With floured hands, knead for five minutes. Place in mixing bowl and cover with a towel. Let rise in a warm place (75-80 degrees F) for about 45 minutes, or until doubled in size.

Punch down dough. Wrap in plastic wrap and refrigerate at least 30 minutes.

Roll dough out into 12 x 18 inch rectangle. Slice remaining butter into very thin slices and arrange in single layer over 1/2 of the rolled out dough.

Fold dough over to cover butter. Fold dough in thirds and wrap in plastic. Return to refrigerator for 30 minutes.

Remove dough from refrigerator and roll out into a 12 x 18 inch rectangle. Fold in half, then in thirds again. Wrap and return to fridge and chill 30 minutes. Repeat this step two more times.

Roll dough out into 14 x 18 1/2 inch rectangle  Trim edges to make 13 1/2 x 18 inch rectangle. Cut into 12 4-1/2 squares. Fold edges up to form danish shape. Place danishes on baking sheet and cover with a towel. Let rise 40 minutes. While dough is rising, preheat oven to 400 degrees F.

Divide jam evenly among danishes. If desired, brush tops of pastry with melted butter. Bake for 15 minutes, or until golden brown and delicious. Let cool at least one hour.

In small bowl, stir together powdered sugar and lemon juice. If needed, add up to one extra tablespoon of lemon juice to bring icing to a good drizzling consistency. Drizzle icing over top of cooled danishes. Serve with coffee, if desired.