Friday, June 17, 2011

Raspberry Danish Bread

Danish Bread

7/8 cup lukewarm water
3/4 Tbsp yeast
3/4 tsp salt
2 large eggs, beaten
1/4 cup honey
1/4 cup butter, melted
3 1/2 cups all purpose flour

Mix all ingredients except flour in a 5qt bowl with lid. Mix in the flour without kneading using a spoon, 14cup food processor, or heavy duty stand mixer with dough hook. Cover (not airtight) and allow to rest at room temperature until dough rises and collapses, approximately 2 hours.

At this point dough can be used or refrigerated. It works best after refrigeration.  It will keep 5 days in fridge or you can freeze for 1 month. Just pull out needed dough and thaw in fridge overnight before using.

When ready to make bread.  Pull out the dough and roll into an approximately 12X20" (to fit a jelly roll pan corner to corner).  Cut strips on side of dough so you can braid it together after it is filled.

In separate bowl.  Cream together 8oz cream cheese and 1/2 cup powdered sugar.  Stir in 1-1 1/2 cup frozen raspberries. 
Place down middle of dough and braid together.
Preheat the oven for 5min only at 350*F.  Place pan in oven and bake for 40 min or until done and golden brown.
 Top with glaze made with water, powdered sugar, and almond extract.

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