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Categories:
flour tapioca cornstarch starch active dry yeast salt xanthan gum milk syrup egg oil weight Cream Cheese sugar lemon cranberry powdered sugar milk vanilla
Viewed: 44 - Published at: 3 years agoIngredients
- 23 cups Rice Flour
- 13 cups Tapioca Starch
- 3/4 cups Cornstarch
- 1/2 cups Potato Starch
- 2- 1/4 teaspoons Active Dry Yeast
- 1/2 teaspoons Salt
- 2 teaspoons Xanthan Gum
- 3/4 cups Milk
- 13 cups Corn Syrup Or Honey
- 1 whole Egg
- 13 cups Oil
- 8 ounces, weight Cream Cheese, At Room Temperature
- 1/2 cups Sugar
- 1/2 whole Lemon, Juiced
- 1 cup Cranberry Jam
- 1/2 cups Powdered Sugar
- 1- 1/2 Tablespoon Milk
- 1 teaspoon Vanilla Extract
Method
- For the pastry:
- In the bowl of a standing mixer, combine the rice flour, tapioca starch, cornstarch, potato starch, yeast, salt and xanthan gum.
- Mix on low until combined.
- Add the milk, corn syrup/honey, egg and oil, and mix on medium speed until a dough is formed.
- Transfer the dough to a greased bowl, cover bowl with plastic wrap, and let dough rise in a warm place for 45-60 minutes.
- While the dough is rising, make the filling.
- For the filling:
- In the bowl of a standing mixer, beat the cream cheese, sugar, and lemon juice on medium speed until combined.
- Keep the cream cheese filling at room temperature while the dough finishes rising.
- For the glaze:
- In a small bowl, whisk together the powdered sugar, milk and vanilla extract until pour-able.
- Refrigerate until ready to use on the baked danish.
- For the assembly:
- Once the dough has risen, preheat the oven to 350 degrees F and lightly grease a baking sheet.
- Turn the dough out onto a lightly floured surface, and use a floured rolling pin to roll the dough into a large rectangle.
- Spread the cream cheese filling on top of the dough with a spoon.
- Then, top the cream cheese filling with the cranberry jam.
- Starting with the long side furthest from you, start rolling the dough slowly towards you until youve formed a long log/roll.
- Carefully transfer the roll to the greased baking sheet.
- Use a sharp knife to make 7-8 cuts across the top of the Danish roll.
- Bake at 350 degrees F until lightly golden, about 25-30 minutes.
- Transfer the baking sheet to a rack and allow the roll to cool completely, then drizzle with the vanilla glaze, and enjoy!
- Note: To make this with regular dough, simply substitute the gluten free flours with all-purpose flour and omit the xanthan gum.
- Or, for a simpler version, use store-bought puff pastry!
