Cherry and Sultana Danish
Ingredients
200g glace cherries
1 cup sultanas
1/4 cup brown sugar
2 3/4 cups plain flour
1/2 teaspoon salt
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
250g butter
3/4 cup warm milk
1x 7g sachet dry yeast
1/3 cup white sugar
1 egg
2 cups icing sugar
1/4 cup warm water
Pink food colouring
Method
THIS RECEIPE TAKES AROUND 6 HOURS TO MAKE
Combine flour, salt, cardamom and nutmeg in a food processor.
Pulse for 2 seconds to combine.
Add butter and pulse until butter is chopped into teaspoon sized pieces.
Transfer to a large bowl.
Combine milk, yeast and 1 tablespoon sugar in a jug.
Whisk with a fork until well combined.
Leave in a warm place for 10 minutes until bubbles form on the surface.
Stir remaining sugar into flour mixture.
Make a well in the centre.
Add yeast mixture and egg.
Stir gently until just combined, taking care not to break up butter.
Cover with plastic wrap and refrigerate for 4 hours.
Lightly dust work surface with flour.
Roll dough out to form a 25cm x 40 cm rectangle.
Fold into thirds.
Turn pastry 90 degrees.
Roll out into a rectangular shape again.
Fold into thirds and wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 200C.
Line 2 baking trays with baking paper.
Combine cherries, sultanas and brown sugar in a bowl.
Roll dough out to form a 30cm x 36cm rectangle.
Sprinkle cherry mixture evenly over dough.
Leaving a 2cm border at one narrow end.
stirring from the narrow end, roll up like a Swiss roll.
Using a sharp knife, cut log into 2cm thick rounds.
Place on prepared trays and bake for 20 minutes or until golden.
Remove from oven and place onto wire racks to cool.
Combine sugar, water and a few drops of food colouring in a bowl.
Stir until smooth if too thick add more water.
Drizzle icing over pastries and serve.
