Desert Valley Date

         Date and Cheese Danish

Part 1: (Sweet Dough)
 
Ingredients
Weight
 
Bread flour
563.10 grams
 
Whole Milk
275 grams
 
Sugar
97.30 grams
 
Buttter, unsalted/softened
97.30 grams
 
Active Dry Yeast
17.10 grams
 
Salt
3.40 grams
 
 
Part 2:
 
Ingredients
Weight
 
Sugar
430 grams
 
Butter, unsalted
140 grams
 
Vegetable shortening
140 grams
 
Salt
6 grams
 
Pure Vanilla Extract
2 grams
 
 
Part 3: (Date-Caramel Glaze)
 
Ingredients
Weight
 
Cream cheese, softened
217.50 grams
 
Dates, extruded/dextrose coated
93.50 grams
 
Sugar
48 grams
 
Egg yolks
25 grams
 
Dark Rum
6 grams
 
Pure Vanilla Extract
2 grams
 

Directions: Part 1

 
FILLING
 
1. In a mixer with a paddle attachment, mix the cream cheese on low speed to smooth it out
 
2. Blend in sugar; scrape down sides of mixer with a spatula
 
3. Add egg yolk and vanilla and blend again
 
4. Mix dates with rum and let stand for 10 minutes
 
5. Fold in the dates and refrigerate 90 minutes before using
 
 
Directions: Part 2
 
STREUSEL TOPPING
 
1. Combine all ingredients in a mixer with a paddle attachment
 
2. Mix on low speed until pea-sized crumbs are formed
 
3. Cover and refrigerate until using
 
 
Directions: Part 3
 
WHOLE RECIPE
 
1. Roll out the dough into a 5"x12" rectangle and press it into the bottom of a 5"x12" aluminum pan
 
2. Cover and proof in a warm place until doubled (about 30 minutes)
 
3. Cut a lengthwise slit down the middle of the dough (do not cut all the way through)
 
4. Pull the cut area apart slightly to form a trough-like channel to receive the filling
 
5. Pipe 250 grams of the filling into the channel
 
6. Sprinkle the surface with the streusel topping
 
7. Cover and proof for an additional 20 minutes before baking
 
8. Bake in a pre-heated 350 degrees Fahrenheit standard oven for 25-30 minutes