This is the time of year when cherries are in season. I love that about late June & July! Whenever I find fresh, ripe cherries at the grocery store, I buy them. In our house, they disappear very quickly because I rarely pass up an opportunity to eat or bake with this sweet Summer fruit.
This danish recipe uses fresh (or frozen) cherries and cherry preserves, ensuring a wonderful cherry flavor throughout the pastry. It’s perfect for breakfast, brunch, a snack, or dessert. And it fits right in with the red, white, and blue color scheme of many of the Summer holiday celebrations.
Cherry Hazelnut Danish
Cherry Hazelnut Danish (adapted from midwestliving.com) Total Time Required: 2 hours, 10 minutes, Prep Time: 35 minutes, Rise Time: 1 hour, Bake Time: 25 minutes, Cool Time: 10 minutes, Makes: 16 servings
Ingredients:
- 2/3 cup warm milk (105 to 115 degrees F)
- 2-1/4 teaspoons active dry yeast (1 1/4-ounce package)
- 1/3 cup + 5 tablespoons unsalted butter, softened and divided
- 1/2 cup sugar, divided
- 2 eggs, separated
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 2 cups + 1/4 cup all-purpose flour, divided
- 1/2 cup cherry preserves
- 1 tablespoon fresh lemon juice
- 1 cup fresh or frozen pitted dark sweet cherries, thawed and drained
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/2 cup roughly chopped hazelnuts
- powdered sugar (optional)
Directions:
In a small bowl, combine the warm milk and yeast. Let it stand for 10 minutes.
Combine the milk with the yeast.
In the large bowl of a stand mixer, beat together the 1/3 cup of butter and 1/4 cup sugar on medium speed until it is smooth.
Cream together the butter and sugar.
Add the egg yolks, lemon peel, and salt and beat until smooth.
Beat in the egg yolks, lemon peel, and salt, then add in the yeast mixture.
Beat in the yeast mixture.
Add in the yeast mixture.
Beat in 2 cups of flour, just until blended.
Next, add the flour.
In a separate bowl with the whisk attachment, whip the egg whites until they are frothy. Add the egg whites into the dough.
Whip the egg whites then add them to the dough.
Spread the dough evenly into a greased 15x10x1-inch baking pan. Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size.
Meanwhile, in a small saucepan, combine the cherry preserves, 2 tablespoons butter and the lemon juice. Stir over low heat until the butter melts and the mixture is smooth. Let cool.
Combine the preserves with some butter and the lemon juice.
Scatter the cherries evenly over the risen dough, then drizzle the cooled preserve mixture evenly over the cherries.
Scatter the cherries over the risen dough then drizzle the preserve mixture over top.
For the crumb topping: In a small bowl combine 1/4 cup flour and 1/4 cup sugar with the ginger and cinnamon. Using a pastry blender or fork, cut in the remaining 3 tablespoons of butter until the pieces are pea-size. Stir in the nuts.
Make the crumb topping.
Scatter the crumb topping evenly over the fruit topping.
Add the crumb topping over the fruit & preserve layer.
Bake the danish in a 350º F oven for 18 to 23 minutes or until the dough is lightly browned.
It’s ready for the oven!
Allow the danish to cool for 10 minutes.
Allow to cool for 10 minutes.
Sprinkle with powdered sugar if desired. Slice the danish and serve.
Slice . . .
. . . and serve!
Cherry Season is delicious! ~Linda
Cherry Hazelnut Danish (adapted from midwestliving.com) Total Time Required: 2 hours, 10 minutes, Prep Time: 35 minutes, Rise Time: 1 hour, Bake Time: 25 minutes, Cool Time: 10 minutes, Makes: 16 servings
Ingredients:
- 2/3 cup warm milk (105 to 115 degrees F)
- 2-1/4 teaspoons active dry yeast (1 1/4-ounce package)
- 1/3 cup + 5 tablespoons unsalted butter, softened and divided
- 1/2 cup sugar, divided
- 2 eggs, separated
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 2 cups + 1/4 cup all-purpose flour, divided
- 1/2 cup cherry preserves
- 1 tablespoon fresh lemon juice
- 1 cup fresh or frozen pitted dark sweet cherries, thawed and drained
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/2 cup roughly chopped hazelnuts
- powdered sugar, if desired
Directions:
In a small bowl, combine the warm milk and yeast. Let it stand for 10 minutes.
In the large bowl of a stand mixer, beat together the 1/3 cup of butter and 1/4 cup sugar on medium speed until it is smooth. Add the egg yolks, lemon peel, and salt and beat until smooth. Beat in the yeast mixture. Beat in 2 cups of flour, just until blended.
In a separate bowl with the whisk attachment, whip the egg whites until they are frothy. Add the eggs into the dough. Spread the dough evenly into a greased 15x10x1-inch baking pan.
Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size. Meanwhile, in a small saucepan, combine the cherry preserves, 2 tablespoons butter and the lemon juice. Stir over low heat until the butter melts and the mixture is smooth. Let cool. Scatter cherries evenly over the risen dough, then drizzle the cooled preserve mixture evenly over the cherries.
For the crumb topping: In a small bowl combine 1/4 cup flour and 1/4 cup sugar with the ginger and cinnamon. Using a pastry blender or fork, cut in the remaining 3 tablespoons of butter until the pieces are pea-size. Stir in the nuts. Scatter the crumb topping evenly over the fruit topping. Bake the danish in a 350º F oven for 18 to 23 minutes or until the dough is lightly browned. Cool for 10 minutes. Sprinkle with powdered sugar if desired, then slice to serve.