Stone Fruit Danish
Stone Fruit Jam, Vanilla Pastry Cream, Oat Streusel
Bakers Jo Burke, Kyle Suczynski, and Humna Tak of Forest Bakery | Oak Park, MI
Adapted by StarChefs | May 2025 | Photo: Alexander Zeren
INGREDIENTS
Stone Fruit Jam:
Yield: 60 danishes|
6 pounds pitted peaches and plums
3 pounds cane sugar
Juice of 3 lemons, rinds reserved
1 Nielsen-Massey Madagascar Bourbon vanilla bean
Dough:
Yield: 80 danishes
2.5 kilograms all-purpose flour
800 grams bread flour
300 grams spelt flour
330 grams brown sugar
85 grams kosher salt
45 grams yeast
930 grams whole milk
115 grams sourdough starter
Danishes:
Yield: 80 danishes
All-purpose flour
Two 1-kilogram butter sheets
Pastry Cream:
Yield: 2 quarts
260 grams cane sugar
100 grams cornstarch
350 grams egg yolks
1.5 kilograms whole milk
1 Nielsen-Massey Madagascar Bourbon vanilla bean, scraped
112 grams cubed butter
1½ teaspoons Nielsen-Massey Madagascar Bourbon pure vanilla extract
Kosher salt
Oat Streusel
Yield: 60 danishes
600 grams brown sugar
450 grams all-purpose flour
340 grams cubed butter
200 grams rolled oats
3 tablespoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon kosher salt
To Assemble and Serve:
Yield: 60 danishes
Egg wash
METHOD
For the Stone Fruit Jam:
In a nonreactive container, combine fruit, sugar, lemon juice, and lemon rinds. Seal and let sit 4 days. Transfer mixture to a pot over medium heat. Add vanilla and cook until mixture has thickened and reaches 220°F. Remove and discard vanilla and lemon rinds. Let cool, then transfer to an airtight container. Refrigerate.
For the Dough:
In a large mixing bowl, combine flours, sugar, salt, and yeast. Set aside. In the bowl of a stand mixer fitted with a dough hook attachment, combine milk, starter, and 1.1 kilograms cold water. Add dry mixture and mix 13 minutes on low speed. Transfer dough to an airtight container, cover, and refrigerate 2 days.
For the Danishes:
On a lightly floured work surface, divide Dough into 2 equal portions. Wrap butter in Dough, then pass through a sheeter 3 times, folding each portion into thirds in between each pass. Wrap tightly in plastic wrap and refrigerate overnight. The next day, place laminated Dough on a work surface. Portion into 9-centimeter squares. Let proof 3 hours at room temperature.
For the Pastry Cream:
In a mixing bowl, combine sugar and cornstarch. Set aside. In a separate mixing bowl, whisk egg yolks. Set aside. In a pot over medium heat, warm milk and vanilla bean until almost simmering, stirring often. Combine sugar mixture and egg yolks. Temper egg mixture with milk mixture. Add tempered egg mixture to pot and mix to combine. Cook until mixture has thickened, whisking constantly. Let simmer 30 seconds, then strain into a nonreactive container. Working in batches, add butter, mixing in between each addition. Stir in vanilla extract and season with salt. Let cool. Seal and refrigerate.
For the Oat Streusel:
In a food processor, pulse to combine all ingredients until a wet sand-like texture is achieved. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 475°F. On a work surface, brush Danishes with egg wash. Form a small indent in the center of each Danish. Fill with 2 tablespoons Pastry Cream and 1 tablespoon Stone Fruit Jam. Top with 3 tablespoons Oat Streusel. Transfer to parchment paper-lined sheet trays and bake 18 minutes. Let cool.
