Martha Stewart’s 4 Danish Recipes (1 with Zero Waste!) | Martha Bakes S5E2 "Danish"

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar texture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with less processing.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Mix 4.5 cups of all-purpose flour, 1.33 cups of granulated sugar, 0.5 teaspoon of ground cardamom, and 1 tablespoon of coarse salt in a bowl with a dough hook.

Add 4 tablespoons of very soft butter and 1 cup of milk (about 110 degrees) mixed with 2 packages of active dry yeast to the bowl.

Stir to proof the yeast until soft and bubbly, then add 1 egg yolk and 2 whole eggs one at a time.

Mix until just combined, knead for about 30 seconds, and refrigerate for at least 2 hours or overnight.

Prepare 3.5 sticks of butter mixed with 2 tablespoons of flour, shape into a rectangle (10 by 12 inches), and chill until firm.

Roll out the dough to a rectangle (18 by 10 inches), encase the butter in the dough, and refrigerate again.

Roll the dough into a rectangle and perform three turns to create layers, then refrigerate.

Cut the dough into two 13 by 13 inch squares, roll one square into a 12 by 12 inch square, and cut into nine 4 inch squares.

Place a tablespoon of pastry cream and two halves of canned apricots in the center of each square, fold and shape into a bow tie.

Brush with egg wash and let rest for 45 minutes before baking.

Preheat the oven to 375 degrees, egg wash the exposed dough, sprinkle with granulated sugar, and bake for 20 to 25 minutes, rotating halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens