Brie Danishes

These can be made with any variety of jam, or no jam at all. I found this bread dough to be quite satisfying in these pastries, but different doughs would work too (like brioche or laminated doughs).


Dough

5-6 cups flour
1 tbsp yeast
1/3 cup plus 1 tbsp sugar
1 1/2 cups very warm water
1 egg
1 tsp salt
1/4 cup butter

Filling

1 wedge of brie cheese (6-8 oz)
1/2 cup jam or preserves (my favorites are apricot and strawberry)

Glaze

1/2 cup confectioners sugar
1/4 tsp salt
2 tbsp vegetable or walnut oil
1/2 tsp vanilla
2 or more tbsp water

Combine 2 cups of flour, yeast, and 1 tbsp sugar. Stir in water. Let sit 12-24 hours unrefrigerated. In mixing bowl, combine the egg, butter, salt, and 1/3 cup sugar. Add yeast mixture. Add remaining flour in 1/2 cup intervals until dough is soft but not sticky. Knead for 8 minutes. Let dough double in the refrigerator (at least 8 hours).

Grease 2 cookie sheets. Separate the dough into 12 pieces. Form each piece into a disk. On each flattened piece of dough, place 1 slice of brie cheese and a spoonful of jam in the middle. Pull the edges of the dough over the filling so that it is completely covered on all sides, forming a little bun. Make sure the edges are sealed, and place face down (sealed edges down) on prepared cookie sheets. With a very sharp knife, score X's onto the tops of each bun. Let rise at least 1 hour.

Brush tops with oil.
Preheat oven to 350˚. Bake pastries 30 minutes, or until golden brown on top. Brush glaze evenly over each pastry while still warm. Let cool on racks, or consume while hot!


For glaze:

Combine sugar and salt in small saucepan. Add oil, vanilla, and 2 tablespoons of water. The glaze should be thick, but still liquid (not frosting-like). Heat slowly, stirring constantly, until the glaze loses its opacity and becomes clear.