For Dough
1 1/2 cups all purpose flour
1/4 tsp salt
1 tbsp sugar
1/4 cup unsalted butter, room temperature
1 egg, warmed in its shell in a warm water bath
1/4 cup sour cream, room temperature
5 tbsp milk, room temperature
1 1/2 tsp dried instant yeast
For Filling
2/3 cup raisins
4 tbsp sesame seeds, toasted
2/3 cup graham cracker crumbs
2 tsp vanilla extract
2 tbsp milk
2 tbsp melted butter, for brushing
2 tbsp sugar, for sprinkling
For Glaze
1 cup icing sugar, sifted
3 tbsp milk
(我懶無做呢個步驟,用了糖漿淋面)
Method
To prepare dough in a mixer, combine all ingredients and knead for 5 minutes on medium speed, using the dough hook attachment. If preparing by hand, combine dry ingredients and cut in butter until the texture of coarse meal.
Add eggs and sour cream and mix in. Stir yeast into milk and add to dough, mixing well.
Place dough in a lightly oiled bowl, cover and let rest for 20 minutes.
To prepare filling, combine all ingredients until crumbly and moist.
Turn dough onto a lightly floured surface and roll into a square about 1/2-inch in thickness. Brush dough with melted butter and sprinkle with sugar. Spread filling over dough.
Starting at one end, roll up dough, just like a jelly roll. Slice into 12 to 16 pieces.
Place on a parchment-lined baking sheet and let rise for 30 minutes.
Bake at 350°F for 25 to 30 minutes until golden brown.
For glaze, combine icing sugar and milk and whisk until smooth. Allow danish to cool then drizzle with glaze and serve.
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