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Giant blueberry Danish pizza – a recipe from Honey & Co

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Giant blueberry Danish pizza - a recipe from Honey & Co

Newsletter: FT weekend

One of the Swedish pastry chefs we worked with once complained that the Danish have taken credit for what most people call Danish pastries. These buttery breakfast rolls, also known as Wienerbrod or Wiener Brot in Denmark, were assumed to be the same. They are known as Copenhagen Plunder in Vienna, and viennoiserie in France. . France. France. It seems that no one really knows what a Dane means, and nobody would rather deny it except for the morose Swedish chef with whom we used to work.

Perhaps it’s because they are very hard working. There is so much knead-fold-test-cut-shape that it can feel like someone else is doing better. Freshness is the key to a great weekend breakfast. A shortbread made from scratch will make it stand out and be a wonderful addition to any weekend meal.

We don’t miss the folding, and instead create an enriched dough richer with a little cream. This can be made the night before and stored in the refrigerator until you are ready to use it. You can also make it as a pizza, but with a unique Italian twist. We use mascarpone instead, and top it with fresh fruit. The season and/or availability of fresh fruits will determine how sweetened and fragrant it is. After a few minutes in the oven, you will have something that you can call your own, even though it isn’t strictly Danish.

Huge blueberry Danish pizza

Makes a 26 cm pizza that can be easily cut into 8-10 slices

For the dough

For covering

  1. For the dough, put all the ingredients in the bowl of an electric mixer with a dough hook. Mix the ingredients together until you have a dough that is smooth and sticky. Set aside. In a warm location, cover to double the volume.

  2. If you use the fragrant geranium leaves, sugar, cornstarch, and blueberries, mix them together. Put aside. Mix the lemon zest and the mascarpone. Preheat the oven to 200 ° C (convection).

  3. Once the batter is doubled in size press it into a large buttered pan. It should cover the bottom and rise a little on the sides. Spread the mascarpone onto the top. Add any juices or fruits that you have made.

  4. Bake for 10 minutes in the middle of oven. Bake for six to seven more minutes until blueberries explode and batter is golden brown.

Email Sarit and Itamar at [email protected] and follow them on Instagram @honeyandco

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