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Date and Cheese Danish

 


 

    
   

 

    
  Part 1: (Sweet Dough)    
  Ingredients Weight Measure
  Bread flour 563.10 grams  
  Whole Milk 275 grams  
  Sugar 97.30 grams  
  Buttter, unsalted/softened 97.30 grams  
  Active Dry Yeast 17.10 grams  
  Salt 3.40 grams  
       
  Part 2:    
  Ingredients Weight Measure
  Sugar 430 grams  
  Butter, unsalted 140 grams  
  Vegetable shortening 140 grams  
  Salt 6 grams  
  Pure Vanilla Extract 2 grams  
       
  Part 3: (Date-Caramel Glaze)    
  Ingredients Weight Measure
  Cream cheese, softened 217.50 grams  
  Dates, extruded/dextrose coated 93.50 grams  
  Sugar 48 grams  
  Egg yolks 25 grams  
  Dark Rum 6 grams  
  Pure Vanilla Extract 2 grams  
       

Directions: Part 1
  FILLING
  1. In a mixer with a paddle attachment, mix the cream cheese on low speed to smooth it out
  2. Blend in sugar; scrape down sides of mixer with a spatula
  3. Add egg yolk and vanilla and blend again
  4. Mix dates with rum and let stand for 10 minutes
  5. Fold in the dates and refrigerate 90 minutes before using
   
  Directions: Part 2
  STREUSEL TOPPING
  1. Combine all ingredients in a mixer with a paddle attachment
  2. Mix on low speed until pea-sized crumbs are formed
  3. Cover and refrigerate until using
   
  Directions: Part 3
  WHOLE RECIPE
  1. Roll out the dough into a 5"x12" rectangle and press it into the bottom of a 5"x12" aluminum pan
  2. Cover and proof in a warm place until doubled (about 30 minutes)
  3. Cut a lengthwise slit down the middle of the dough (do not cut all the way through)
  4. Pull the cut area apart slightly to form a trough-like channel to receive the filling
  5. Pipe 250 grams of the filling into the channel
  6. Sprinkle the surface with the streusel topping
  7. Cover and proof for an additional 20 minutes before baking
  8. Bake in a pre-heated 350 degrees Fahrenheit standard oven for 25-30 minutes