NYT Danish

Found a new muse to act as the vehicle for a new wave of experimental fillings: Danish Dough Recipe from the New York Times Cooking site. Rounded the recipe weights up to the nearest 100g (that makes 200g of flour and cubed butter), and have been baking with oat milk rather than the dairy kind recently.  Roll the dough to a 30 by 35 centimetre rectangle before applying the filling. Favourite fillings so far have been:

A combination of 2 tablespoons each dark brown sugar, mixed peel, and poppy seeds, plus a scant teaspoon of ground allspice.

200g ricotta mixed with a half teaspoon dried chilli flakes, the zest of a lemon, a handful each of chopped dates and pinenuts, a dozen or so finely sliced leaves of warrigal greens (or substitute spinach), and a couple of spoonfuls thick yoghurt to make a spreadable paste. Scatter salt flakes over the scrolls once the egg wash has been applied.

However, the all time favourite seems to have been a simple sprinkle of cinnamon sugar and a scattering of semisweet chocolate chips.

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