The Complete Idiot's Guide to Vegan Baking - Donna Diegel [25]
4. Turn out dough onto a lightly floured surface, knead by hand a few more times, and form into a ball. Cover with a kitchen towel, and let it rest for 15 to 20 minutes.
5. Use dough now, or refrigerate for up to 2 days.
BAKER’S BONUS
It’s easy to make extra Mock Danish Dough and freeze it for later. After the dough has finished resting, pat it into a thin round disc, wrap it in plastic wrap, and freeze it for up to 1 month. Thaw overnight in the refrigerator, bring to room temperature, and knead it a few times to make it pliable again. Then simply use as directed in the recipe.
Apple Danish
This large, sweet pastry, chock full of apples, vegan cream cheese, and walnuts and sprinkled with brown sugar streusel, is finished with a drizzle of delicious lemon icing.
Yield:
2 large Danish braids,
10 slices each
Prep time:
30 to 60 minutes
Bake time:
25 to 30 minutes
Serving size:
1 slice
⅓ cup light brown sugar, firmly
packed
1½ tsp. ground cinnamon
⅓ cup unbleached all-purpose
flour
⅓ cup chopped walnuts (optional)
2 TB. nonhydrogenated vegan
margarine, melted
1 batch Mock Danish Dough
(recipe earlier in this chapter)
1 cup Apple Pie Filling (recipe in
Chapter 22), or canned apple pie
filling
1 batch Cream Cheese Filling
(recipe in Chapter 22)
2 TB. soy milk
2 tsp. water
2 tsp. agave syrup
½ cup vegan confectioners’ sugar
1 TB. fresh lemon juice
1. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.
2. In a small bowl, using a spoon or your fingers, mix together light brown sugar, ½ teaspoon cinnamon, unbleached all-purpose flour, walnuts (if using), and vegan margarine until crumbly.
3. Divide Mock Danish Dough into 2 equal pieces. With a rolling pin, roll out large pieces into 2 (12x18x¼-inch thick) rectangles, trying to get the thickness as even as possible. Carefully place dough on the prepared baking sheet. With a dull butter knife, score a rectangle inside dough, leaving roughly 4½ inches on each of the wide sides and 3 inches on the long sides, being careful not to cut all the way through dough.
4. With a rubber spatula, spread Apple Pie Filling inside the score marks. Sprinkle remaining 1 teaspoon cinnamon evenly over apples. Carefully spoon Cream Cheese Filling onto pie filling and spread evenly on top. Sprinkle streusel mixture over cream cheese filling.
5. With a sharp knife, and starting at the longest edge, cut 1-inch strips on the diagonal from one end to the other, leaving a 1-inch space between filling and the beginning of the cut. Repeat on the opposite side.
6. To braid dough, begin at top of Danish at the small end, and on the right side, fold one strip over filling. Fold another strip, this time from the left side, over filling, overlapping last strip a little. Repeat with another strip on the right and one on the left. Repeat this pattern until you get to bottom of Danish. Pinch, and tuck ends under so filling doesn’t leak out. Return to top of Danish, and pinch each strip together with strips that are touching.
7. Lightly cover Danish with plastic wrap and let rise in a warm place until nice and puffy, not quite double in size, being careful not to disturb Danish or expose it to any drafts.
8. Preheat the oven to 350°F.
9. Just before baking, brush Danish lightly with soy milk. Bake for 25 to 35 minutes or until golden brown and pastry feels firm. Allow to cool for 5 minutes, before removing to a wire cooling rack.
10. While Danish cools, in a small bowl, mix water and agave syrup. Using a pastry brush, gently brush agave wash lightly over Danish.
11. In a separate small bowl, mix confectioners’ sugar and lemon juice until smooth. When Danish is completely cool,