Mixed Berry Danish
Preparation time is 35minutes
Cook time is 20minutes
Total time is 55minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
12
Custard Filling
- 100milliliter thickened cream
Danish Base
- 1 egg
- 90grams unsalted cold butter, cubed
- 100milliliter lukewarm milk
- 20milliliter vegetable oil
Egg Wash
- 1 egg
- 20milliliter water
- 1packets White Wings Mxed Berry & Custard Danish
Nutrition per serving
958kJ
Protein
3.7grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 17
Place the warm milk and yeast in a small bowl, stir slightly to combine. Let sit for 5-10 minutes.
Step 2 of 17
Place the Danish mix and butter into a medium bowl. Using your hands rub the butter into the base mix until the mix resembles small peas.
Step 3 of 17
Whisk together the yeast mixture, egg and add into the Danish mix. Stir with a wooden spoon just until it forms a sticky dough. Do not knead.
Step 4 of 17
Cover with plastic wrap and refrigerate for 1 hour and then place into the freezer for 10-15 minutes until slightly firm. Or refrigerate overnight if making a day ahead.
Step 5 of 17
Take the dough out of the freezer and place the dough between 2 sheets of baking paper and roll into a large rectangle (approximately 25cm x 35cm).
Step 6 of 17
Fold the dough into thirds, like you would a business letter, then roll it out again. Repeat 2 times, changing the direction you fold the dough each time.
Step 7 of 17
Fold the dough into thirds again and cover with plastic wrap. Freeze for 10 minutes or until slightly firm.
Step 8 of 17
Meanwhile, make the custard. Mix the custard mix, milk and cream with a wire whisk for 1-2 minutes or until the custard thickens. Cover and refrigerate until use.
Step 9 of 17
Roll the chilled dough out between 2 sheets of non-stick baking paper to make a 35cm x 25cm rectangle.
Step 10 of 17
Using a knife, score each rectangle into thirds lengthwise. Cut the outer thirds into approximately 2cm strips.
Step 11 of 17
Brush oil lightly over the dough, spread the custard down the centre third of the dough and top with the mixed berry.
Step 12 of 17
To make a braid, take one top dough strip and fold it over the filling. Fold the dough strip from the other side over the top overlapping the first one slightly. Repeat all the way down.
Step 13 of 17
Place on a baking tray, cover loosely with plastic wrap and let the Danish rise for 30 minutes.
Step 14 of 17
To make the egg wash, whisk an egg and water together and brush the Danish with the egg wash.
Step 15 of 17
Bake
Step 16 of 17
Preheat oven to 180°C conventional or 160°C, fan-forced.
Step 17 of 17
Bake the Danish for 20 minutes until the crust is golden. Let cool to room temperature before serving.
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