These may not look like much, not particularly festive really, but they are really really yummy. I took my standard brioche-style danishes, added some raisins,dried currants and chopped dried apricots, and made them into extra special Sourdough Holiday Quark + Fruit Brioche-Style Danish. Fairly “plain” looking on the outside, but packed with flavor. If you can’t find quark — and goodness knows it is nearly impossible (I made my own) — you can substitute sour cream or creme fraise. Breakfast or a sweet holiday snack for days.
Ingredients
for the dough
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 cup (113 grams) ripe sourdough starter
1 cup milk, warmed to between 100-110F
1/4 cup unsalted butter, melted
1 egg, lightly beaten
3/4 cup raisins, dried currants and chopped dried apricots
for the filling
1 8-ounce package cream cheese, room temperature (alternatively, farmer’s cheese)
4 tablespoons quark (alternatively, sour cream)
1/2 cup sugar
1 egg
3 tablespoon corn starch
2 tablespoons lemon juice
1 teaspoon lemon extract
pinch of salt
For baking and garnishing
1 egg, beaten with a tablespoon of milk for egg wash
powdered sugar, for dusting (optional)
Directions
Combine flour, salt and sugar in a mixing bowl. Make a well in the middle. Heat milk and butter, combine with your sourdough starter, and pour into the well. Add egg and dried fruit mixture and mix until fully combined. T. Turn out onto a well-floured counter and knead until you have cohesive dough. It should be
fairly soft and supple. Set aside in a warm, draft free place for a couple of hours in a greased bowl until it has doubled in size.
Make your filling by combining the softened cream cheese, quark or sour cream, sugar, egg, corn starch and lemon juice, extract and salt. Combine with a whisk until you have a smooth, lump free cream. Chill in the refrigerator until ready to use.
Divide dough into 12 equal balls, each weighing approximately 3 ounces. Flatten to a round disk and place a generous tablespoon of the filling mixture in the middle. Pull up corners and seal seams well. They have a tendency to leak, so make sure you seal the seams as tightly as you can. Cup the dough ball in your
hand and roll on the counter, seam side down, so that you have a taunt ball. Place on a parchment or silpat lined baking sheet. Repeat with remaining buns. Let rise, covered with a clean dishtowel, while the oven heats.
Heat oven to 375F. Once the oven is ready, brush the danishes with the egg wash mixture, before sliding into the oven and baking for 25-30 minutes. Let cool on the baking sheet. Before serving, dust with powdered sugar (optional). can be served warm or at room temperature.
