Our cinnamon danishes have been a huge hit at our Farmer’s Market stand that we operate every Tuesday on 137th and Broadway! Since everyone seems to love them, we wanted to share our recipe in hopes that you’ll spread the Doe Fund’s love of food to others!
1oz Egg Yolk
1lb Bread Flour
4oz Cake Flour
Directions: Dissolve the yeast in luke-warm water. Let it ferment until foam rises to the top and then add the remaining ingredients (except for the 1lb of butter) in your stand mixer. Mix with dough hook until the ingredients form into a ball. Remove and place in a stainless steel bowl. Cover with plastic wrap and let proof for 30 minutes. Place on dusted work table. and roll with rolling pin into 1-inch thick rectangle piece. Cut pieces of butter and mix into the dough. Fold the dough into three parts and then let it rest for another 15 minutes in the fridge. Put the dough back on dusted table. and roll again into a 1 inch thick rectangle. Fold it into 3 parts again and let it rest for another 15 minutes. Once again, roll the dough flat into 1 inch rectangle. and let it rest for a final 15 minutes. Divide dough into 4 equal pieces. Take 1 piece and place on floured work table. Roll into 1/8 inch thick rectangle. Brush with an egg wash. Sprinkle cinnamon and sugar, then roll into a log shape. Cut 1-inch thick pieces and place them on a sheet pan. Put egg wash on the top and let the danishes proof for another 30 minutes. Bake at 325 degrees for 15 minutes. Dust with powdered sugar and cinnamon when finished.