Lime Curd Danishes with Mascarpone Cheese
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Yield: Ready in 45 minutes
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|Lime; Curd with Mascarpone Cheese:|
|1/2 Clime juice -- freshly squeezed|
|1/2 CMascarpone Cheese|
|1 lime -- zested|
|Candied; Lime Zest:|
|1 tbsp.corn syrup|
|3 limes -- zested|
|Danish; Braid Bread Dough|
|1/2 cuplukewarm water|
|1/2 cupwhole milk|
|3 1/2 teaspooninstant yeast|
|2 cupsbread flour|
|2 cupsall purpose flour|
|1/4 teaspooncardamon; (optional)|
|2 largeEggs; (beaten)|
|2 cupsunsalted butter; (cold)|
|1 largeegg yolk|
Lime Curd Danishes with Mascarpone Cheese Preparation
For Lime Curd: Add a cup of water to a pot and bring to a simmer. Place the eggs, sugar, lime zest and lime juice into a metal bowl and whisk together. Place the bowl over the simmering pot of water and whisk till the mixture becomes thick and creamy. Remove from the heat and stir in the butter. Now, add the Mascarpone Cheese and blend together. Pour into a clean container and place plastic wrap on top. Be sure the wrap is touching the top of the curd. This will help to prevent a crust from forming. Place into the fridge for at least 3 hours to overnight.
For Assembly: Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll ? the Danish Dough into a 15 x 20-inch rectangle, 1?4 inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet. Repeat with other ? of dough.
Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you?ve already made.
Spoon the filling you?ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom Flaps?, fold the top flap down over the filling to cover. Next, fold the bottom Flap? up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.
Egg Wash: Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.
Proofing and Baking: Spray cooking oil (Pam?) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.
For Candied Lime Zest: Using a zester remove the rind from three limes. In a saucepan add the water, sugar and corn syrup. Bring to a soft boil and add the lime zest and continue to boil for 15 minutes. The lime zest with become translucent. Use a fork, remove the zest from the liquid and place the cooked zest onto a piece of wax paper. Spread out the zest and sprinkle on top with a little sugar. Allow to cool and place into an airtight container till ready to use.
For Danish Dough: Make a day ahead: Pour milk and water into a saucepan, heat to a scald. In a large bowl, add in sugar, salt, cardamon and flour. Add a tablespoon of butter to the scalded mixture. Stir till the butter is melted. Add in two beaten eggs and mix with a whisk. Cook mixture to 110F. Once cooled add in instant yeast. Pour liquid into the bowl of the flour mixture; mix with a wooden spoon. Pour out onto a lightly floured surface and knead for 6 minutes or till smooth and elastic. Wrap into plastic wrap and place into the fridge for 30 minutes. Now, you want to prepare the 2 cups of butter. Place the butter onto some plastic wrap. Place more plastic wrap over the top. Using a rolling pin roll out to a 6 x 12 inch rectangle. If you roll the butter to large, just cut the sides and place the excess butter on top and re-roll. Cover with plastic wrap and set aside. Take the dough out of the fridge and roll into a 9x18 rectangle. Place the rolled butter onto the bottom 2/3's of the dough. Fold over the top part of the dough to the middle. Brush off any excess flour. Now, fold over the bottom half over top the first. Pinch the seams closed. Turn the dough 90 degrees, so the narrow end is facing you. Roll out the dough into another 9x18 rectangle. Brush off any excess flour. Do the three fold again and seal the ends. Wrap the dough in plastic wrap and place a black dot on the plastic wrap. Place into the fridge for another 30 minutes. Remove the dough and roll out again and fold again. Wrap with plastic wrap and place another dot on the plastic wrap. Place back into the fridge for 30 minutes. Again, remove the dough and roll out again and fold for a third time. Cover with plastic wrap and place another dot on top so you will have three dots. This will help you to remember how many times you have done this. Place the dough back into the fridge for at least 1 hour or over night. Now the dough is ready to use.
See http://www.cookingbread.com/classes/class_danish_dough.html for visual guide to making Danish dough. Worth it first time.
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