Makes 2 rings, serves about 16
Danish pastry is a lengthy process, but not too difficult, and well worth the effort for a special occasion.
Danish pastry:
½ cup warm water (105 to 115° F)
1 package (1 tablespoon) dry active yeast
2 eggs
½ cup milk
4 cups sifted all-purpose or pastry flour
1 teaspoon salt
2 tablespoons sugar
1 pound butter, ½ cup cold, the rest softened
1 ½ teaspoon ground cardamom
Filling:
1 cup apples, chopped
1 cup fresh candy caps, or ½ cup dried
1 cup pecans, hazelnuts or almonds
½ cup raisins
¼ cup butter, softened
½ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
In a small bowl, stir the yeast into the warm water. Allow it to sit for at least 15 minutes. Meanwhile, mix the dry ingredients for the pastry together in a large bowl. Cut in the ½ cup of chilled butter with a pasty cutter or fork, until the butter particles are about the size of lentils.
With a fork, beat the eggs into the yeast mixture, then stir in the milk. Add the egg and yeast mixture to the flour mixture, stir until blended, then turn it out onto a floured board and knead it for a few minutes, until it's smooth. Oil the bowl, then return the dough to the bowl and cover with plastic or a damp towel, and refrigerate it for a half hour.
After chilling, on a pastry cloth, using a little flour to prevent sticking, roll out the dough into a long rectangle about ¼ inch thick and about 8 inches wide. Starting at one end, spread ⅔ of it with the softened butter. Fold it in thirds by gently folding the unbuttered portion over onto the center portion, then fold the remaining end over onto the center. Cover and refrigerate for two hours or overnight.
Place the dough back on the pastry cloth, so that the folded edges are to the sides. Roll the dough out again, the same size as before. Dust the dough with a little flour when necessary. Fold the dough into thirds again, and turn the dough so the folded edges are to the sides. Roll out again, fold, and chill another half hour. Repeat this process two more times. Chill the dough again for 2 hours.
To make the filling, use a food processor or a knife to finely mince the pecans, apples, raisins and fresh candy caps. If using dried candy caps, grind them in a spice mill, coffee grinder or blender, then reconstitute them with ¼ cup hot water. When they are softened, mix them in with the other ingredients. Stir in the sugar, butter, cinnamon and salt.
To make the two rings, cut the dough in half. Roll each half out 6 inches wide and 20 inches long. Spread half of the filling on each strip of dough, leaving a 2 inch strip along one long side unfilled, but spreading it clear out to the edges on all the other sides. Brush a little water on the unfilled edge. Starting from the long edge across from the unfilled portion, begin rolling the dough and filling into a long log. The water should seal the edge, but leave the edge on the underside of the log. Apply a little water to the two ends of the log, and bend it around until the ends touch. Cut ⅔ of the way through the ring from the outside edge, every inch, to designate slices. Widen the ring out, just a little, by pushing it out from the inside, then give it a little twist to spread the cuts and display the filling. Place the rings on a greased cookie sheet with an edge, leaving at least 3 inches between them. Allow them to rise for a half hour in a warm place, or overnight in the refrigerator. While they rise, preheat the oven to 400° F.
Bake the pastries for 25 to 35 minutes, until they are golden brown and cooked through. Allow them to cool at least 10 minutes before serving, to allow them to reabsorb any butter that melts out.