by Heather Schmitt-Gonzalez / Tuesday, June 3, 2014
Cherry Cream Cheese Danish #TwelveLoaves
Cherry pies, cherry cobblers, cherry jam. Red cherries, black cherries, yellow-marbled cherries, and those fleeting tart cherries that horde like I've got issues when they are ready for picking in mid-July.
Yes, I love me some cherries.
So, you can imagine how thrilled I was to find out that the #TwelveLoaves theme for this month was...have you guessed yet...CHERRIES! Which means that I just so happen to have two cherrylicious recipes coming your way in less than a week's time. It sort of all started with a craving for a cherry pie. More on that this Sunday, so stay tuned.
King Orchards in Michigan and have them delivered. So, I made my pie, and had a small amount of filling left over. Right then and there I knew that I was making either Danish or Coffee Cake for Twelve Loaves.
In the end, I decided on Danish. Because it's been ages since I've had a good Danish. The storebought variety are usually too sweet for me, and I don't know of a bakery around me that makes them. So, I used my "all purpose Danish and Coffee Cake" dough as the base, and added a sweetened cream cheese to go along with my cherries. And if you look closely at the filling in the photos, you'll see that the cherries are accented with vanilla beans. What you won't see is that they're also accented with Pinot Noir. Really. I did that. I'll add the link to the filling itself on Sunday.
- 2-1/4 teaspoon (1/4 ounce / 7 grams) active dry yeast
- 1/4 cup lukewarm water (110°-115° F)
- 325 grams (2-1/2 cups) unbleached all-purpose flour + more as needed
- 2 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt
- 3 ounces (6 tablespoons) unsalted butter, cold and cubed
- 1/2 cup lukewarm whole milk (110°-115° F)
- 2 egg yolks, lightly beaten
- 2 ounces cream cheese, at room temperature
- 1 tablespoon superfine sugar
- 2-1/4 teaspoons unbleached all-purpose flour
- 1/2 egg yolk (approximately)
- finely grated zest of 1/4 of a lemon
- 1/4 cup Cherry Pinot Noir Pie filling (or your favorite)
- 1/2 cup + 1 tablespoon powdered sugar
- 1 tablespoon whole milk
#TwelveLoaves runs smoothly with the help of our friends. Thanks to the wonderful Renee Dobbs and Liz Berg for their help this month!
#TwelveLoaves June: Cherries
- Buns with Cherries and Beetroot wrapped in Bacon from Luisa of Rise of the Sourdough Preacher
- Cherry-Almond Focaccia from Lora of Cake Duchess
- Cherry Almond Sweet Rolls from Renee of Magnolia Days
- Cherry Almond Twists from Dionne of Try Anything Once Culinary
- Cherry English Muffins from Karen of Karen's Kitchen Stories
- Cherry Chocolate Hazelnut Muffins from Alice of Hip Foodie Mom
- Cherry Cream Cheese Danish from Heather of girlichef
- Cherry Oatmeal Muffins from Kathya of Basic N Delicious
- Cherry Quick Bread from Holly of A Baker's House
- Cherry Sweet Bread Twist from Stacy of Food Lust People Love
- Cherry Swirl Overnight Sweet Rolls from Donna of Cookistry
- Double Cherry Muffins from Liz of That Skinny Chick Can Bake
- Dried Cherry and Mahlab Scones from Felice of All That's Left Are the Crumbs
- Gluten Free Cherry Almond Muffins with Streusel Topping from Sherron of Simply Gourmet
- Sweet Cherry Rolls with Almond Cream Cheese Glaze from Renee of Kudos Kitchen by Reneé
If you’d like to add your bread to the collection this month, here’s what you need to do:
- Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone's posts).
- Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (June = CHERRIES).
- Share your Twelve Loaves bread (must be baked and post this month) on your blog by June 30, 2014.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.