Jill from Hollandale, WI
Jill participated in Week 5: Pastries, and attempted the Danish Challenge. Let's see how they did!
How do you rate your baking performance?
Have fun giving your creation a name and please describe your recipe.
Wild Berry Danish. I used a recipe I found from King Arthur Flour for danishes. I didn't realize how involved it was, so I am happy that I read the recipe several times before starting the process. This challenge coincided with my husband's birthday, so it made the process extra special. I followed the recipe precisely, folding and rolling and folding and rolling, until I had about 120 layers of dough and butter – and the result was absolutely perfect! The pastry was flaky, buttery and it had an incredible flavor. I used "wild berry mixed jam" which is my own jam recipe made from berries that we grow on our property: wild and domestic blackberries, raspberries, strawberries and blueberries. It has its own flavor that is so unique that I can't describe it, but it made a wonderful addition to the danish.
Tell us about your pastry dough and final texture after baking. Are you happy with it?
I was thrilled with the outcome. I was not happy while I was rolling and folding a half zillion times, but it was worth it in the end, as the final pastry dough texture was flaky and perfect. It was light, it was buttery, and it was delicious.
Detail how you added a Wisconsin twist to your flavors or presentation.
I used my own jam grown from berries both wild and domestic on our property.