Individual Cream Cheese Danish.
I used the dough from another recipe – Tarte Au Sucre.
And I doubled it.
See my notes at the end of the recipe.
Tarte Au Sucre
Note: This is a wonderful recipe on its own. But if using it to make the Cream Cheese Danish
you only use the dough from this recipe, not the topping.
Sugar Yeast Cake
Source: Anne Willan
This yeast cake with a sugar topping is popular in the North,
which is sugar beet country. you can double the quantity of dough
and use half for ‘pain brioche’, a rich bread that the French like
to toast for breakfast.
Topping
4 tablespoons butter
1/2 cup light or dark brown sugar
Dough
1/3 cup of milk
1 tablespoon sugar
2 teaspoons yeast
1 1/2 cups flour (more as needed)
2 eggs
3/4 teaspoon salt
6 tablespoons butter (soft)
Make the yeast dough.
Put the lukewarm milk in a small bowl, add the sugar and add the yeast. Leave to proof.
Sift the flour on a marble slab or board and make a well in the centre. Add the
eggs, salt and dissolved yeast mixture. Briefly mix the central ingredients then draw
in the flour with both hands, pulling the dough into large crumbs with the fingertips.
Knead the dough for 5 to 10 minutes or until very smooth and elastic, adding more
flour if necessary so that the dough is not too sticky. pound the butter to soften it thoroughly,
then work in into the dough, slapping the dough on the work surface, just until the butter is
thoroughly incorporated. Transfer the dough to a light oiled bowl, cover with a damp cloth
and let rise until almost doubled in bulk.
Thoroughly butter the pie pan.
Transfer the risen dough to a floured work surface and fold it in thirds, patting it to knock
out the air. flour your hands and flatten the dough into the base, not the sides of the pan.
Let rise for 15 minutes and then spread with soft butter and sprinkle with the brown sugar.
Let rise for 15 minutes and then bake for 15 or 20 minutes in a 400°F oven.
Serve at room temperature.
MY NOTES
Mixed the flour, sugar, and warm milk and eggs together in a round dough pail. Cover. Leave to rest for 20 minutes. (This allows for more even hydration and better gluten formation.) Add the yeast, salt and butter. Used the pinch and fold method to incorporate. Cover and leave to rest again for 20 minutes. Stretch and fold two more times in the next 40 minutes. Cover and leave until the dough has doubled. Now the dough is ready to shape.
