This is how y’all know I’m honest. See this BEAUTIFUL (gluten free!!) danish?
Well, this is how it looked straight out of the oven LOL:
I’m just a normal baker, and my stuff most certainly does NOT come out Pinterest-perfect sometimes! But see how nice it cleaned up? I let it cool, cut off the extra stuff that had oozed out, moved it to my platter and drizzled on the icing.
I’ve worked on this recipe for months. For months I got a tasty hideous danish! The silly thing exploded on me time and time again. This is the lowest level of “explosion” I’ve been able to get. Once you get it off the pan and onto a presentable plate it cleans up pretty nice!
If someone can figure out how to get it to come out pretty straight from the oven I am all ears! Otherwise prepare for tasty ugliness and the need for some “fixing up” after it cools.
- ¾ cup milk warmed to 115 degrees
- ⅓ cup butter, melted
- ¼ cup sugar
- 1 packet active dry yeast
- 2 eggs, room temperature
- ½ cup coconut flour
- ⅓ cup brown rice flour
- ¾ cup tapioca starch
- ½ cup potato starch
- 2 teaspoons xanthan gum
- ½ teaspoon salt
- 6 ounces cream cheese, softened
- ⅓ cup sugar
- 1 cup of your favorite jam/jelly (I used strawberry)
- 2 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1-4 tablespoons milk
- Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
- In a mixing bowl, combine milk, butter, sugar, and yeast. Set aside while it proofs.
- In a small bowl combine coconut flour, rice flour, tapioca starch, potato starch, xanthan gum, and salt.
- Beat eggs into yeast mixture, then slowly beat in flour mixture. Beat for 1 minute.
- Cover a surface with plastic wrap and dust with tapioca starch (rice flour works too but I find tapioca works better & does not change the texture of the dough). Using plenty of tapioca starch roll the dough out into a large rectangle, approximately 10x12-inches.
- Prepare the filling by beating the cream cheese and sugar. Spread over the dough. Then spread the jam over the top of the cream cheese.
- Starting with the long side, roll the dough into a log form. You can use the plastic wrap to help lift the dough and start it rolling & then just keep pulling the plastic wrap along the way to keep it rolling.
- Carefully transfer danish to prepared pan. (If any of it gets messed up in the transfer you can pretty easily "patch & repair" using wet fingertips to smooth and re-shape the dough).
- Make several cuts across the danish. Bake at 350 degrees until lightly golden 35-45 minutes.
- Allow to cool completely. Transfer to a serving plate.
- Beat together glaze ingredients, starting with 1 tablespoon of milk and adding 1 tablespoon at a time until it's the right consistency. Drizzle over danish and serve.