DANISH DOUGH with CREAM, RAISINS and CHOCOLATE
INGREDIENTS x 8 "EXTRA BIG" DANES
solids:- 180g Corn starch
- 30g Very fine brown rice flour (cream)
- 25g Tapioca starch
- 15g Potato starch
- 40g Caster sugar
- 55g Angel Mix Leavened
- 3g Fine salt
- 20g Fresh yeast
- 205g Cold water from the fridge
- 15g Sunflower oil (or other)
- 130g Margarine for puff pastry
- Soda custard
- Sultana raisins
- Chocolate chips
- Opt: Cranberries
- Rice starch or corn starch, no flour!
PREPARATION
Gather all the "Solids" in the mixer bowl and start it on low speed with the hook.
Slowly pour in the "Liquids" and continue to work for about ten minutes, switching to medium-high speed and cleaning the sides of the bowl from time to time and with the machine stopped, using a spatula and returning the dough to the centre.
In the meantime form a rectangle with the margarine, bringing it to a thickness of about 1cm. It doesn't need to be an extremely precise rectangle, just that the thickness is uniform. If you are using a NON-professional margarine or the room temperature is particularly high, it may be helpful to leave the margarine in the freezer for 3/4 minutes.
Transfer the dough to the table, and using the rice starch as a dusting, create a long, narrow rectangle, enough to insert the "stick" of margarine and cover it. It is the classic way to collect the fatty part in a dough for puff pastry or croissants.
Give two rounds of three to the thickness of 8mm, without pausing between one round and the next and trying not to use too much rice starch as a dusting, and in this case be careful to brush off the excess. If you're unsure how to do this, you can check out our video on the Angel Food YouTube channel, or any other video about rolling puff pastry - there are literally thousands of them on the internet.
Roll out a rectangle with the long side of at least 32cm, keeping the thickness of 8mm . Spread the surface with a thin layer of custard, covering all corners well. Sprinkle with the chocolate chips and raisins and roll up carefully, forming a tight "salami".
Cut 8 slices 4cm thick and place them on a baking tray lined with baking paper and inside rings for cooking in the oven, previously greased or buttered,
Cover with a bag previously brushed with oil or non-stick spray and leave to rise at a temperature of 42°C for around 90 minutes, or at least until the volume has tripled.
Preheat the oven to 180°C, remove the pan from the bag and cook for around 26/28 minutes or until golden brown.
Remove the pan from the oven and let the Danishes cool on the pan for about twenty minutes, removing the steel cooking ring after a few minutes.
Once cooled, turn them over with the "beautiful" side visible and brush with apricot jam or simple or colored sugar icing, or dip them in dark chocolate and chopped pistachios, for example.
If you intend to freeze the product, avoid the decoration, to be done at a later time, and put the Danish pastries in the blast chiller/freezer. It is possible to keep the products at room temperature for about two days.
NOTE
This recipe is, like all the others, a starting point: the inside of the danishes can also be filled with, for example, chocolate custard, white chocolate flakes, nuts, praline, cinnamon, granulated sugar, etc.
It is possible to increase or decrease the quantity of margarine required for lamination, by 20%: by increasing the quantity of fat, the final product will be richer, but also heavier. By decreasing the quantity, the product will be lighter but also more "bready" and less flaky.
This recipe is not suitable for using butter for flaking. If you want to give a strong butter aroma to the product, there are three solutions: A) Use a margarine with anhydrous butter (max 15%). B) Brush the surface of the product with melted butter as soon as it is out of the oven. C) Replace recipe oil with same weight of liquid ghee.