Maple Danish from Good to the Grain: Baking with Whole-Grain Flours (page 158) by Kim Boyce and Amy Scattergood

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

  • Zosia on May 11, 2014

    Fantastic! Having made laminated danish pastry dough the traditional way not too long ago, I have a real appreciation for this quicker method that still produces a beautiful end product. I misread the ingredient amounts and used less yeast than I should have (2 tsp instant); it may have taken a little longer but the danishes did puff up nicely and had great oven spring. I baked at 400F (425F is too high in my oven for a sweet bread); 375F would have been even better.

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