Berry Almond Danish
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- Mixing bowls
- Rolling Pin
INGREDIENTS
- 1 cup/300 grams mixed berry jam
- 4 cups/500 grams all-purpose flour
- 1 tablespoon/9 grams dry yeast or 20 grams fresh yeast
- 1 cup/240 grams warm water
- 1/2 cup grams sugar
- 1 large egg
- 1/4 cup/35 grams whole milk
- 2.1 ounces/60 grams unsalted butter, softened
- Pinch of salt
Cream:
- 5.3 ounces/150 grams unsalted butter, softened
- 1 1/4 cups powdered sugar
- 1 1/3 cups almond flour
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup cornstarch
- 1 tablespoon all-purpose flour
INSTRUCTIONS
- In a small bowl, whisk together the yeast, warm water, and 1 tablespoon of the sugar. Let sit until foamy, about 10 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, egg, milk, and yeast mixture. Mix on medium speed until a rough dough forms, about 2 minutes. Add the butter and salt and knead until smooth and slightly tacky, about 8 to 10 minutes more.
- Cover the bowl with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1 hour. Alternatively, refrigerate overnight and let come to room temperature before shaping.
- For the almond cream, beat the butter and powdered sugar in a medium bowl until smooth. Stir in the almond flour, then mix in the egg, yolk, and vanilla. Add the flour and cornstarch and mix until fully combined. Cover and refrigerate until ready to use.
- Lightly flour your work surface. Divide the dough into two equal portions. Roll one portion into a thin rectangle, about 10 by 14 inches. Spread a thin, even layer of almond cream over the dough. Fold the dough in half lengthwise to enclose the filling and press gently to seal the edges. Lightly roll out again to flatten.
- Using a pizza cutter or sharp knife, cut the dough into 2-inch/5 cm wide strips. Cut each strip lengthwise into four thin ribbons. Twist the ribbons together, then coil into a spiral, tucking the end underneath. Place on a parchment-lined baking sheet. Repeat with remaining dough.
- Loosely cover and let rise until slightly puffy, about 20 to 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Use your fingers or the back of a spoon to press a small well into the center of each spiral. Fill each well with 1 teaspoon of jam. Brush the exposed dough with a beaten egg and sprinkle with sliced almonds if desired.
- Bake until golden brown on top and bottom, 30 to 35 minutes. Cool slightly before serving warm or at room temperature.
FAQ
How can I make this almond Danish ahead of time?
Prepare the dough a day in advance and let it rise overnight in the refrigerator. You can also prepare the almond cream up to three days ahead and store it in an airtight container in the fridge. Once the dough is shaped and filled, the unbaked Danishes can be refrigerated for a few hours before baking. If you need a longer hold, assemble the Danishes and freeze them unbaked. Bake directly from frozen, adding a few extra minutes to the baking time, or let them thaw and rise before baking.
Can I use a different filling instead of berry jam?
You can substitute the berry jam in this almond Danish with other types of fruit preserves such as apricot, cherry, fig, or even orange marmalade. Make sure the jam you choose is thick enough to hold its shape during baking so it doesn’t leak excessively. You can also use chocolate spread or lemon curd if you prefer a non-fruit variation. Avoid fresh fruit, which releases water during baking and may cause the dough to become soggy. If you prefer a less sweet version, the almond cream alone also works beautifully as a filling.
What’s the best way to store leftover almond Danish?
To keep leftover almond Danish fresh, allow them to cool completely after baking, then transfer them to an airtight container. They can be stored at room temperature for up to 2 days, or refrigerated for up to 5 days. If refrigerating, reheat gently in a low oven (around 300°F or 150°C) for 8 to 10 minutes to revive their texture. Avoid microwaving, as it can make the dough rubbery. If you plan to store them longer, freezing is a better option to maintain flavor and texture.
Is it possible to make the dough without a stand mixer?
Yes, though it requires more effort by hand. After activating the yeast, combine all the ingredients in a large mixing bowl and stir with a wooden spoon until a rough dough forms. Knead the dough on a lightly floured surface for 10 to 12 minutes, until smooth and slightly tacky. It’s important to develop the gluten properly for the dough to rise well and hold its shape, so don’t rush the kneading.
Why is my dough too sticky to work with?
It may be slightly under-kneaded or too warm. The dough should be soft and tacky, but not wet. Lightly flour your work surface and hands to make handling easier, but avoid adding too much flour, as it can make the pastry dry and heavy. If kneading by hand, extend the kneading time to fully develop the gluten. Chilling the dough for 15 to 20 minutes in the refrigerator can also help firm it up and make it easier to roll and shape without sticking.
How do I get the best golden color on my almond Danish?
To achieve a beautifully golden almond Danish, brush the pastries generously with a beaten egg right before baking. This egg wash gives the surface a shiny, golden finish and helps any sliced almonds adhere. For even better color, add a splash of milk or cream to the beaten egg. Make sure the oven is fully preheated before baking, as starting with a hot oven ensures good rise and browning. Rotate the tray halfway through baking for even color, especially if your oven has hot spots.
Can I use puff pastry instead of yeast dough for almond Danish?
Puff pastry can be used to make a simplified version of almond Danish, though the result will differ in texture. Traditional almond Danish uses yeasted dough for a soft, fluffy crumb, while puff pastry creates a crisp, flaky texture. If using puff pastry, skip the rising steps and proceed directly to filling and shaping. Bake at a slightly higher temperature—about 375°F (190°C)—until golden and puffed.
