Cooking and Serving: 40 minutes | 4 6-inch loaves
Ingredients
3 cups (420 g) Gluten Free Bread Flour | ¼ teaspoon cream of tartar | 1 teaspoon (3 g) instant yeast
Description
Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes | Servings: 4 6-inch loaves
Ingredients
3 cups (420 g) Gluten Free Bread Flour
¼ teaspoon cream of tartar
1 teaspoon (3 g) instant yeast
¼ cup (50 g) granulated sugar
½ teaspoon (3 g) kosher salt
⅔ cup (5 ⅓ fluid ounces) warm milk, (about 95°F)
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
4 tablespoons (56 g) unsalted butter, melted and cooled
8 ounces cream cheese, at room temperature
⅓ cup (67 g) granulated sugar
⅛ teaspoon kosher salt
1 teaspoon pure vanilla extract
1 (50 g (weighed out of shell) egg, at room temperature, beaten
Egg wash, for brushing (1 egg + 1 tablespoon water, beaten well)
Instructions
MAKE THE BREAD DOUGH
In the bowl of your stand mixer (or a large bowl if you have a handheld mixer.
with dough hooks), place the flour, cream of tartar, instant yeast and sugar,.
and use a handheld whisk to combine well. Add the salt and whisk to combine.
well. Add the milk, eggs and butter, and mix on low speed with the dough.
hook(s) until combined. Raise the mixer speed to medium and knead for about 5.
minutes. The dough is a smooth, enriched dough, but it is very thick.
Spray a silicone spatula lightly with cooking oil spray, and scrape down the.
sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing.
bucket large enough for the dough to rise to about double its size, spray the.
top of the dough with cooking oil spray, and cover with an oiled piece of.
plastic wrap (or the oiled top to your proofing bucket).
Place the dough in a warm, draft-free environment to allow it to rise to.
about 1 1/2 times its original size (about 1 hour). Once it has risen, place.
the covered dough in the refrigerator for at least 15 minutes or until it is.
chilled. This will make it much easier to handle.
PREPARING THE DOUGH FOR SHAPING
Line a large rimmed baking sheet with unbleached parchment paper, and set it.
aside. Turn out the chilled dough onto a lightly floured surface.
Using the scrape and fold kneading method and a very light touch, knead the.
dough, sprinkling with flour when necessary to prevent it from sticking and.
turning the dough over on itself until it has become smoother.
Do not overwork the dough or you will incorporate too much flour and it will.
Divide the dough into 4 equal pieces and cover them lightly with a moist.
towel to prevent them from drying out.
MAKE THE FILLING
In a medium-size bowl, place the cream cheese, sugar, salt and vanilla, and.
beat with a handheld mixer with the regular whisk attachments until light and.
fluffy. Add the egg, and beat again until smooth.
Preparing and filling the dough, plus final rise.
Working with one piece of dough at a time and sprinkling very lightly with.
more bread flour as necessary to prevent sticking, roll the dough into an.
8-inch square, about 1/4-inch thick. As you work, shift and move the dough.
Dust off any excess flour from the surface of the rectangle facing up, and.
spread about 1/4 cup of the filling in an even layer on the dough, leaving a.
1/2-inch border clean around the perimeter. Beginning at one side of the.
dough, roll the filled dough tightly into a cylinder, like a jelly roll.
Pinch the ends closed tightly and tuck them under the bread toward the seam.
on the underside. Place the filled dough, seam side down, on the prepared.
Repeat with the remaining pieces of dough, placing them at least 3 inches.
apart from one another on the baking sheet.
Cover the baking sheet with a piece of oiled plastic wrap, and place in warm,.
draft-free location to rise only until about 1 1/2 times its original size,.
about 1 hour (more in a cooler, dryer environment).
BAKE
As the dough is in its final rise, preheat your oven to 350°F.
Once the dough has finished rising, uncover it, slash the top of each roll no.
more than 1/8-inch deep, brush the surface of each roll evenly with the egg.
wash, and place the baking sheet the center of the preheated oven.
Bake for about 15 minutes, or until the dough is golden brown all over.
Remove from the oven, and allow to cool on the baking sheet for 10 minutes.
before transferring to a wire rack to finish cooling.
Slice and serve when still slightly warm.
BAKE
As the dough is in its final rise, preheat your oven to 350°F.
Once the dough has finished rising, uncover it, slash the top of each roll no.
more than 1/8-inch deep, brush the surface of each roll evenly with the egg.
wash, and place the baking sheet the center of the preheated oven.
Bake for about 15 minutes, or until the dough is golden brown all over.
Remove from the oven, and allow to cool on the baking sheet for 10 minutes.
before transferring to a wire rack to finish cooling.
Slice and serve when still slightly warm.
Notes
1. If you have extra filling, add another egg yolk to it, beat it well, then
pour the filling into a small greased ramekin. Bake it at 325°F until nearly
2. I drizzled the finished bread with the simplest glaze ever. Just place about
1/2 cup (58 g) confectioners’ sugar in a small bowl and add milk or water by
the 1/4-teaspoon, mixing well after each addition, until you have a very
thickly pourable glaze. Add water slowly and sparingly as it’s much easier
to thin, than to thicken, a glaze.
3. Make-ahead option: You can make the bread dough a day ahead of time, place
it in a proofing bucket and let it sit covered in the refrigerator for its
first rise, but for no longer than 1 day.
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GLUTEN FREE DANISH BREAD
Prep Time: 25 minutes mins
Cook Time: 15 minutes mins
Rising and chilling time: 2 hours hrs 30 minutes mins
Yield: 4 6-inch loaves
This light, tender gluten free danish bread has a sweet cream cheesecake-style
filling for the perfect special breakfast!
* Stand mixer fitted with dough hooks
* 3 cups (420 g) Gluten Free Bread Flour
sprinkling (please click thru; you must use this blend)
* ¼ teaspoon cream of tartar
* 1 teaspoon (3 g) instant yeast
* ¼ cup (50 g) granulated sugar
* ½ teaspoon (3 g) kosher salt
* ⅔ cup (5 ⅓ fluid ounces) warm milk, (about 95°F)
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 4 tablespoons (56 g) unsalted butter, melted and cooled
* 8 ounces cream cheese, at room temperature
* ⅓ cup (67 g) granulated sugar
* ⅛ teaspoon kosher salt
* 1 teaspoon pure vanilla extract
* 1 (50 g (weighed out of shell) egg, at room temperature, beaten
* Egg wash, for brushing (1 egg + 1 tablespoon water, beaten well)
MAKE THE BREAD DOUGH.
* In the bowl of your stand mixer (or a large bowl if you have a handheld mixer
with dough hooks), place the flour, cream of tartar, instant yeast and sugar,
and use a handheld whisk to combine well. Add the salt and whisk to combine
well. Add the milk, eggs and butter, and mix on low speed with the dough
hook(s) until combined. Raise the mixer speed to medium and knead for about 5
minutes. The dough is a smooth, enriched dough, but it is very thick.
* Spray a silicone spatula lightly with cooking oil spray, and scrape down the
sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing
bucket large enough for the dough to rise to about double its size, spray the
top of the dough with cooking oil spray, and cover with an oiled piece of
plastic wrap (or the oiled top to your proofing bucket).
* Place the dough in a warm, draft-free environment to allow it to rise to
about 1 1/2 times its original size (about 1 hour). Once it has risen, place
the covered dough in the refrigerator for at least 15 minutes or until it is
chilled. This will make it much easier to handle.
PREPARING THE DOUGH FOR SHAPING.
* Line a large rimmed baking sheet with unbleached parchment paper, and set it
aside. Turn out the chilled dough onto a lightly floured surface.
* Using the scrape and fold kneading method and a very light touch, knead the
dough, sprinkling with flour when necessary to prevent it from sticking and
turning the dough over on itself until it has become smoother.
* Do not overwork the dough or you will incorporate too much flour and it will
* Divide the dough into 4 equal pieces and cover them lightly with a moist
towel to prevent them from drying out.
* In a medium-size bowl, place the cream cheese, sugar, salt and vanilla, and
beat with a handheld mixer with the regular whisk attachments until light and
fluffy. Add the egg, and beat again until smooth.
* Preparing and filling the dough, plus final rise.
* Working with one piece of dough at a time and sprinkling very lightly with
more bread flour as necessary to prevent sticking, roll the dough into an
8-inch square, about 1/4-inch thick. As you work, shift and move the dough
* Dust off any excess flour from the surface of the rectangle facing up, and
spread about 1/4 cup of the filling in an even layer on the dough, leaving a
1/2-inch border clean around the perimeter. Beginning at one side of the
dough, roll the filled dough tightly into a cylinder, like a jelly roll.
Pinch the ends closed tightly and tuck them under the bread toward the seam
on the underside. Place the filled dough, seam side down, on the prepared
* Repeat with the remaining pieces of dough, placing them at least 3 inches
apart from one another on the baking sheet.
* Cover the baking sheet with a piece of oiled plastic wrap, and place in warm,
draft-free location to rise only until about 1 1/2 times its original size,
about 1 hour (more in a cooler, dryer environment).
* As the dough is in its final rise, preheat your oven to 350°F.
* Once the dough has finished rising, uncover it, slash the top of each roll no
more than 1/8-inch deep, brush the surface of each roll evenly with the egg
wash, and place the baking sheet the center of the preheated oven.
* Bake for about 15 minutes, or until the dough is golden brown all over.
* Remove from the oven, and allow to cool on the baking sheet for 10 minutes
before transferring to a wire rack to finish cooling.
* Slice and serve when still slightly warm.
Nutrition information is automatically calculated, so should only be used as an