Make this. I swear to God, just make this. It is soft and heavenly. It's like a baked donut and very much like store bought Danishes in the U.S. For God's sake, make this dessert. This recipe makes two of these beauties, and you can add jam for extra flavor)
The recipe is here, and pictures of the process are below:
Ingredients:
Dough:
250 g all purpose flour
200 g bread flour
9 g active dry yeast (2 tsp.)
90 g sugar
1/4 tsp. salt
large pinch of cinnamon
50 g melted butter
170 ml warm milk
1 large egg
30 g canola/vegetable oil
4 drops lemon or vanilla extract
Custard:
330 ml whole milk
2 egg yolks
46 g sugar
15 g cornstarch
1 3 inch piece of lemon peel, or 1/8 to 1/4 tsp. lemon extract or vanilla extract
Toppings:
Jam for filling (optional, but recommended)
Egg wash/milk
A handful of Slivered almonds
Powdered/confectioners sugar
Directions:
Custard:
First, whisk together the egg yolks, sugar, and cornstarch until light yellow in color. Mix in extract, if using (I recommend using a lemon peel if you can).
Start heating milk on a stovetop in a small pot just until it gets hot to the touch.
Then add the hot milk into the egg yolk mixture a little at a time, while whisking constantly. Once all the milk is added and mixed, return the mixture to the pot and put over medium heat. Keep whisking until the mixture gets thicker, about the texture of face cream (see picture below).
Then remove the custard from the heat, remove the lemon peel if using, and place in a shallow dish and cover the surface with cling film so a skin doesn't form on top. Chill for about 1-2 hours.
Dough:
Mix the flours, sugar, cinnamon, salt, and yeast together in a bowl.
In a separate bowl combine the melted butter, extract, warm milk, oil, and egg and mix very well to combine.
Then add the wet ingredients to the dry ingredients and mix until a dough forms. Dump the dough onto a lightly floured surface and knead for 10-15 minutes until a smooth, elastic dough forms. It may not get completely smooth.
Shape dough into a smooth ball and place in a large bowl. Cover with plastic wrap and a towel and let rise in a warm place until doubled in size (1-2 hours).
Assembly & Baking:
When the dough has risen, dump onto a lightly floured surface, cut in half and roll out into two 1/4 inch (8 mm) thick rectangles. Then place these on a piece of parchment paper.
Place the custard in the center of that rectangles (see picture below). I recommend adding jam in two 1 cm thick strips on top of the custard. Then cut the sides of the dough into strips (leaving a 2 cm gap between the custard and cuts) and "braid" the dough over the custard, making sure the custard is sealed in completely. Watch the end of the video here for a demonstration: https://www.youtube.com/watch?v=SvZSXfNd9Bs
Transfer the dough & parchment paper onto a baking sheet. Cover loosely with plastic wrap and let rise 30 minutes. Meanwhile, preheat the oven to 350°F/175°C.
When the dough has risen, brush with egg wash/milk and top with slivered almonds. Bake for 25-30 minutes or until golden on top and bottom.
Let cool 2 hours at room temperature before dusting with powdered sugar and slicing.
Best served within 3 days.
The custard:
These are the 5 ingredients. You can substitute the lemon extract for peel.
Before whisking the egg yolks, cornstarch, and sugar together.
After whisking the egg yolks, cornstarch, and sugar together. Also after mixing in the lemon extract.
Start heating the milk up until hot to the touch.
When the milk is hot to the touch, slowly pour it into the egg yolk mixture while whisking constantly. This is what it will look like.
After returning the mixture to the pot. Slowly heat it and constantly whisk until thickened (next picture).
The custard is done!
Transfer the custard to shallow dish and cover the surface with plastic wrap so a skin doesn't form on top. Allow to cool (in refrigerator or at room temp) for 1-2 hours.
The dough:
After whisking the flours, salt, yeast, sugar, and cinnamon together.
Mix the melted butter, warm milk, oil, egg, and extract together in a bowl or cup before adding to the dry ingredients.
After adding the wet ingredients to the dry ingredients and before mixing in.
As you mix a dough will form and you can dump this out onto a floured surface and begin kneading.
After kneading, mine didn't get completely smooth... not sure why.
Transfer to a clean bowl and cover and let rise for 1-2 hours.
After rising. It has about doubled in size. Time for assembly
Assembly & Baking:
Roll out half the dough at a time.
Fill with half the custard and make a 1 cm thick line of jam on each side (if desired). Then make slits along the edges (as you can see I messed up at first on the left side...)
Then fold together like a braid (follow the end of this video as a guide: https://www.youtube.com/watch?v=SvZSXfNd9Bs )
Brush with egg wash and sprinkle with slivered almonds.
Cover and rise 30 minutes while preheating the oven.
After rising and before baking.
After baking. So pretty!
After baking.
After cooling for 2 hours and dusting with powdered sugar.
The original recipe is from:
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