There are several things I like to keep stocked in my freezer. Homemade Danish dough is one of them. That way whenÂ I want a special weekend breakfastÂ I can pull out a portion and thaw it in the fridge overnight. Shape, fill and proof them whenÂ I get up, head off to the Farmer’s Market to get some fresh eggs and veg for about 2 hours and they’ll be ready to bake whenÂ I return. A quick bake, a scramble of some eggs, a pull on the espresso machine, a steam of milk or just a good old french-press pot of coffee andÂ we have breakfast Nirvana!
I had a half portion of the Danish dough from the Daring Baker’s Danish Braid Challenge (click on the link to access the recipe) in the freezer. This half portion made two Nutella filled Danish, two cherry jam and cream cheese filled pastries and one quarter sized Danish Braid which I filled with almond paste and lightly salted Kouign-Amann (see recipe on David Lebovitz’s blog) style then topped with cinnamon sugar-mm-mm. For the Nutella pastry shown,Â IÂ cut the rolled out pastryÂ into squares, turnedÂ each diagonally and cut along each side into the corner about 1/4″ in from the edge, like a picture frame with only two corners attached, then I placed a 1″diameter scoop of Nutella in the center and carefully folded each corner over the other to make a twist.
Wishing you goodÂ mornings with great breakfasts!