Sourdough Danish Pastries: Step by Step

aberlehome.com

Mary Rose

subheading: Sourdough Danish Dough:

1 cup (196g) active sourdough starter (100% hydration)

⅓ cup (70g) sugar

1 ¼ teaspoon (8g) kosher salt

½ teaspoon ground cardamom

¼ cup (57g) unsalted butter, melted

1 egg 2 egg yolks

¾ cup (184g) whole milk

½ teaspoon pure vanilla extract

4 ⅓ cups (540g) unbleached all-purpose flour

subheading: Butter Block:

1 cup (227g) unsalted butter, cold (European-style at 82% fat is preferable)

1 tablespoon (8g) unbleached all-purpose flour

subheading: Egg Wash:

1 egg

1 tablespoon (15g) milk

subheading: Cheese Danish Filling for 16 Pastries:

8 ounces cream cheese, softened

½ cup (50g) powdered sugar

1 egg yolk

Pinch of salt

½ teaspoon pure vanilla extract

subheading: Glaze for 16 Pastries:

1 ¼ cup (125g) powdered sugar

2 tablespoons (31g) milk

Directions at aberlehome.com

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