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May, 2022 RECIPE OF THE MONTH

INGREDIENTS

120 g butter
175 g milk (room temperature)
2 eggs
1 egg yolk
430 g all-purpose flour
65 g sugar
40 g milk powder
1 1/2 tsp. salt
2 1/2 tsp. yeast
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. orange zest

Streusel Topping

200 g brown butter
350 g all-purpose flour
200 g sugar
1/4 tsp salt
1/2 tsp. cinnamon

Cream Cheese Filling

250 g cream cheese
120 g sugar
30 g all-purpose flour
1 egg
1 tsp. vanilla extract
1/2 tsp. salt

350 g raspberry jam
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Raspberry Danish Twist

Tunnels of cheese and ripples of raspberry twist their way throughout this delicious dessert. Serve it with tea or ice cream to make it extra special.

Images by Rebecca Weiss

Method

1

Make The Dough

  • In the bowl of an electric mixer fitted with the dough hook attachment, combine all of the dough ingredients. Mix on low to medium-low until the mixture forms a homogeneous, silky, ball.
  • Transfer the dough to a large oiled bowl, cover with plastic wrap, and let rest overnight in the refrigerator.
2

Make The Topping

  • Pre-heat an oven to 325°F.
  • In a saute pan over medium-high heat, melt the butter. Stirring frequently, cook the butter until it turns golden brown and develops a nutty scent. Immediately pour into a bowl.
  • In an electric mixer fitted with the paddle attachment, mix the remaining ingredients, followed by the still-liquid brown butter. (If your butter has solidified, re-melt in the microwave.)
  • Mix until the contents of the bowl looks coarse and sandy.
  • On a parchment-lined sheet tray, spread the mixture in an even layer.
  • Bake for approximately 20 minutes, remove the tray from the oven at regular intervals and chop the sheet into small pieces to prevent it from baking together.
  • Let cool, then store in a covered container for the second day.
3

Make The Filling

  • In the bowl of an electric mixer fitted with the paddle attachment, cream together all of the ingredients (minus the jam) until smooth and homogeneous. Reserve on the side.
4

Assembly

  • Pre-heat an oven to 350°F.
  • Oil a 9 in. bundt cake pan.
  • Transfer the dough to a floured surface. Using a rolling pin, roll the dough into a rectangle measuring 10 in. x 16 in. and approximately a 1/2 in. thick. Spread the cream cheese filling over the dough in an even layer. Spread a thin layer of the jam over the surface of the cream cheese filling (you may not use all of the jam). Roll up from the long side to form a log measuring approximately 4 in. by 16 in. Slice the log in half across the length to give you two strips measuring approximately 2 in. by 16 in. Twist these two strips together to form a braid. Place the entire braid in the bundt cake pan. Brush the top of the braid with a beaten egg, and cover with the crumb topping.
  • Place the pan in a warm place until the dough doubles in size.
  • Bake for 25 mins. or until a toothpick inserted into the center comes out clean.
  • Let cool to room temperature before unmolding and serving.
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