Streusel Danish from 100 Morning Treats (page 193) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on September 02, 2025

    This was delicious, but I did have a few issues. The only change I made was that is subbed 3 tsp. SAF Gold yeast for the 4 tsp active dry yeast. I accidentally let this proof too long during the bulk fermentation...it quadrupled in volume before I caught it. I degassed it and wrapped it up and put it in the fridge hoping it would be good enough to use the next day. During the fridge rest it almost burst from the plastic wrap! I proceeded with the recipe and when it got to the time to put in the pan and proof again, it almost rose above the lip of the pan! I baked as direction, and everything looked fine until I cut it in the middle and there was quite a bit of raw dough. I ended up cutting the side sections which were done and put the remaining back in the oven on top of a pizza stone. That did help a bit, but not completely. Next time I will start the bake on the stone and see if that helps, and I will also cool completely in the pan.

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