Another fabulous use for your sourdough starter... vegan sourdough danishes. Learn how to make and shape this versatile dough!
150g / 1 cup sourdough starter at 100% hydration, fed and active
186g / 3/4 cup non-dairy milk of choice
45g / 1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon kosher salt
400g / 3 1/4 cups all purpose flour
1 cup / 2 sticks chilled vegan butter of choice
1/2 cup fruit preserves of choice
Vegan "Egg Wash"
1/4 cup non-dairy milk of choice
1/2 teaspoon apple cider vinegar
1 teaspoon olive oil
1 cup confectioner's (powdered) sugar, sifted
2-3 tablespoons lemon juice
1 teaspoon finely grated lemon zest
Trim 1 tablespoon off each stick of vegan butter to use in the dough and return the sticks to the fridge to stay cold.
In the bowl of a stand mixer, cut the 2 tablespoons of vegan butter into the flour and salt to coat the flour with fat until no large pieces remain. This will help produce a more tender dough.
Whisk sourdough starter, non-dairy milk, maple syrup and vanilla together until evenly combined, about 1 minute.
Turn stand mixer on low speed with dough hook attachment and slowly add the wet mixture to the flour mixture. Mix until a sticky dough forms, about 1 minute.
Turn dough out onto a floured surface and form it into a ball. Cover dough with wrap and set aside.
Cut each stick of butter into 4 slices lengthwise and arrange them into 2 rows on a lightly floured sheet of parchment paper. Cover with a second sheet of parchment paper and lightly pound/roll butter into a solid rectangle using a rolling pin.
Roll dough out into a long rectangle about the same width as the butter block.
Place butter block into the center of the dough and fold each short end over butter to meet in the middle.
Pinch dough seams closed all all sides to form a packet.
Roll packet out into a long rectangle, until it's doubled in length.
Fold short ends in to meet at the center. Then fold again in half on the center seam. Loosely wrap dough and chill for 20 minutes.
After dough has chilled, take it back out and roll and fold as done in steps 10 and 11. Wrap and chill the dough for another 20 minutes.
Repeat rolling and folding for a third and final time then wrap and chill dough overnight.
The following morning roll dough out into a long rectangle about 1/4" thick on a lightly floured surface.
Cut rectangle in half to work with 1 half of dough at a time.
Trim all uncut sides of dough. Trimming the edges is important for the layers to puff during baking.
Cut dough into 12 four-inch squares, approximately.
Form mini danish shapes as shown in the stop-motion video and photos above.
Repeat cutting and shaping with the second sheet of dough or make one larger braided danish. To make braided danish cut consecutive 1" strips from the long edges inward ending about 1/3 of the way in on each side, leaving the center third of dough uncut. Spread 1/4 cup fruit preserves down the center and fold strips over preserves in a crisscross pattern. Pinch and tuck ends.
Whisk vegan "egg-wash" ingredients together in a ramekin then brush the tops of dough. Wait to add fruit preserves to the mini-shapes until after they've proofed.
Cover danish with tea towels and proof from about 1 hour in a warm humid spot or proofing drawer until dough slightly puffs.
Towards the end of proofing, preheat oven to 400˚F .
After mini shapes have proofed, add a small spoonful of fruit preserves to the center of each.
Brush everything once more with "egg-wash".
Bake mini shapes at 400˚F for 15-20 minutes until puffed and deep golden brown.
Bake larger braided danish at 400˚F for 20 minutes then reduce temperature to 375˚F for another 15-20 minutes until puffed and deep golden brown.
Remove from oven and transfer danishes to cooling racks.
Whisk lemon glaze ingredients together until smooth and drizzle over warm danish.
Serve warm or at room temperature.
Danishes are best eaten the day they are made but leftovers can be covered and kept at room temperature for several days.
100% hydration sourdough stater means a starter that is fed with equal parts by weight of flour and water.
To make a vanilla glaze, replace lemon juice with milk of your choice and replace the lemon zest with 1 teaspoon vanilla extract or paste.
This dough can be made ahead and frozen. Defrost in the fridge overnight before proceeding to rolling and shaping.
I used vegan Earth Balance buttery sticks (not sponsored) to keep these nut-free but there are better tasting vegan butters out there such as Miyoko's Creamery cultured butter (not sponsored) if you can eat nuts.
I used unsweetened soy milk in this recipe
Recipe by Fare Isle at https://fareisle.com/vegan-sourdough-danish/