Baking Classics
The Technique
Fresh Blueberry Pinwheel Danish
A batch of Danish Pastry Dough offers many classic breakfast specialty possibilities. Working with this particular dough is much like adding layers to a pie dough, however expect a springiness during the rolling process from the yeast. If the dough becomes warm & the butter begins to melt at anytime during the process, cover & chill it for 30 minutes. Tutorial No. 1: Danish Pastry Dough is designed to guide you during the blending process while Tutorial No. 2: Danish Pastry Dough offers comprehensive photos that illustrate the rolling portion of the recipe. Once those tasks are complete, the dough may be shaped into a large pastry such as a braided Fresh Lemon-Cream Cheese Danish or small individual servings. Fresh Blueberry Pinwheel Danish showcase a traditional technique that is truly whimsical & lovely.
Fresh Blueberry Pinwheel Danish
makes 16 servings
1/4 cup warm water
1 {1/4-oz} package active dry yeast
2 1/2 cups all purpose flour
1/4 cup sugar
1 tsp kosher salt
1 cup frozen butter
1/2 cup whole buttermilk
1 egg white
2 recipes Fresh Blueberry Filling
Granulated sugar
Combine the water & the yeast. Set aside. Whisk together the flour, the sugar & the salt in a large bowl. Run the sticks of butter down the large holes of a box grater over the flour mixture. Gently toss them together just to coat the butter & distribute evenly throughout. Whisk together the buttermilk, the egg & the yeast mixture; pour it over the flour mixture. Swipe a rubber spatula around the bowl sides to gently moisten & incorporate the ingredients. Finish blending the ingredients by pressing them together using your hands. Shape the dough into a disc & place it in a clean bowl. Cover with plastic wrap & chill 8 to 24 hours.
Remove the dough from the bowl & transfer to a lightly floured surface. Shape the dough into a 6-inch square. Roll the dough into a 10-inch square using a French rolling pin. Fold the dough into thirds, then make a 1/4 turn counterclockwise. The last fold should be closest to you. Roll the dough into a 10 x 16-inch rectangle, then fold the dough into thirds. Make a 1/4 turn counterclockwise. The last fold should be closest to you. Repeat this step two times. Cut the dough in half & wrap each piece with plastic. Chill the dough 30 minutes or up to 2 days. If the dough becomes warm & the butter begins to melt at anytime during the process, cover & chill it for 30 minutes.
Remove one piece of the dough from the refrigerator & cut it in half. Wrap & return one of the pieces to the refrigerator. Roll the remaining piece of dough into a 9-inch square. Trim, if desired, to create crisp edges. Cut the dough in half, then cut it in half again to create 4 squares. Transfer the dough squares to a parchment paper-lined half sheet pan. Dollop 2 teaspoons of the Fresh Blueberry Filling in the center of each square. Using a pastry wheel, cut each corner towards the center. Brush the edges with the egg white, then lift every other triangle or point to the center of the filling pressing the dough corners towards the bottom of the pan to help seal them. Repeat with the remaining squares. Top with a small circle of cut dough in the center of each pinwheel, securing with some of the egg white. Brush the egg white over the top of the pastries & sprinkle with granulated sugar. Be certain not to allow the egg white to drip down the dough sides onto the parchment paper or they will be difficult to remove from the pan after baking. Cover with plastic wrap & allow to rise 30 minutes or until puffy. During this time, repeat the entire process with the remaining portions of chilled dough.
Preheat the oven to 400 degrees. Bake one pan of the pastries at a time 12 to 14 minutes or until golden brown. Remove from the oven. Cool 10 minutes.
Fresh Blueberry Filling
makes 1/2 cup
1 1/2 cups fresh blueberries
1/2 cup sugar
2 Tbsp fresh lemon juice
Combine the blueberries, the sugar & the lemon in a 2 quart saucepan. Bring the mixture to a boil over Medium heat, stirring constantly, until thickened, about 5 minutes. The filling should bubble vigorously during the entire cooking process. Stir all over the pot sides & bottom to prevent scorching. When it is the proper consistency, the mixture should just cover the bottom of the saucepan in an even layer. Remove from the heat & transfer to a small bowl. Chill 2 hours or up to 2 days.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Fresh Blueberry Pinwheel Danish
The first step to creating a flaky pinwheel-style Danish is to prepare the basic dough then allowing it to rest so it will be ready to fold & layer the butter throughout. Once that has been accomplished, it will be ready for shaping, topping with the filling & baking. A pattern cut in the dough using a pastry wheel then a folding technique results in this classic breakfast pastry.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Her’s what you should know.
No. 1
Remove one piece of the dough from the refrigerator & cut it in half. Wrap & return one of the pieces to the refrigerator. Roll the remaining piece of dough into a 9-inch square. Trim, if desired, to create crisp edges. Cut the dough in half, then cut it in half again to create 4 squares. Transfer the dough squares to a parchment paper-lined half sheet pan.
No. 2
Dollop 2 teaspoons of the Fresh Blueberry Filling in the center of each square.
No. 3
Using a pastry wheel, cut each corner towards the center.
No. 4
Brush the edges with the egg white, then lift every other triangle or point to the center of the filling pressing the dough corners towards the bottom of the pan to help seal them.
4a
Continue folding the corners to the center.
4b
Brush additional egg white where the points meet to ensure a secure seal in the center.
4c
Press the center points together well.
4d
Repeat with the remaining squares.
No. 5
Top with a small circle of cut dough in the center of each pinwheel, securing with some of the egg white. Brush the egg white over the top of the pastries & sprinkle with granulated sugar. Be certain not to allow the egg white to drip down the dough sides onto the parchment paper or they will be difficult to remove from the pan after baking. Cover with plastic wrap & allow to rise 30 minutes or until puffy. During this time, repeat the entire process with the remaining portions of chilled dough.
No. 6
Preheat the oven to 400 degrees. Bake one pan of the pastries at a time 12 to 14 minutes or until golden brown. Remove from the oven. Cool 10 minutes.
The Tune
“Il signor Bruschino- Overture” Gioaccino Rossini
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