Entenmann’s Knockoff Parve Danish

The Out of Town Cook

Ingredients

For the Danish:

1 cup Unsweetened Almond Milk

1/3 cup Sugar

1 ½ tablespoons Yeast

3 cups all-purpose flour plus more for dusting or as needed

1 tbs. Vanilla 

1 tsp. Kosher Salt

2 large room temperature Eggs

1/2 cup (1 stick) Earth Balance Vegan Butter (parve) at room temperature and cubed

1 cup Raspberry Jam/ Preserves

1 egg yolk plus one teaspoon of water, for the egg wash

For the Glaze:

1 cup Confectioner’s Sugar

½ tablespoon Oil (something with no flavor like grape seed oil)

1 tsp. Vanilla 

Boiling Water added by the Tablespoon up to ½ cup 

For the Crumb Topping:

¼ cup Sugar

1/3 cup Brown Sugar

1 Stick Earth Balance Vegan Butter (parve)

1 1/3 cups Flour

¼ teaspoon Salt

Directions:

Prepare a sheet pan by lining it with aluminum foil with a 2 inch fold in the center (lengthwise) creating two separate sections of the sheet pan.  Spray with vegetable oil spray and then line each side with parchment paper. Set this aside. Heat the Almond milk until warm to the touch (like a warm babies bottle). Remove from the heat and add the sugar and yeast to the Almond milk.  Let the yeast to proof for 5-10 minutes. The yeast should be foamy.  Meanwhile in the bowl of a stand mixer with a paddle attachment, combine the flour, salt and vanilla powder. (you could knead by hand but it is quite the workout).  Add the milk and yeast mixture to the dough, along with 2 eggs. On medium, mix until a very shaggy dough is formed. Next, with the mixer still on medium, add the room temperature butter one cube at a time; allow each piece of butter to incorporate before adding the next. Once all the butter is incorporated, the dough will appear smoother and stickier. Switch the paddle attachment for the dough hook and mix on medium speed for 5-6 minutes, or until a soft, smooth, elastic dough is formed. It will start out looking very sticky and wet but will ball around the dough hook toward the end. If it looks too wet and does not start forming a ball, you can add a few tablespoons of flour to help with the consistency.  Transfer the dough to a lightly greased bowl and cover it with a damp clean kitchen towel. Allow the dough to rise until roughly doubled in size, 1-2 hours, depending on the temperature in your kitchen.  Once the dough has risen, punch it down and divide it in half. Dust a clean surface with flour, then take one-half of the dough and divide it into 3 equal balls. Roll each ball into a strand that is about an inch longer than the length of the baking dish, then gently twist each strand and fit them in lengthwise into the baking dish. Cover with a damp clean dishtowel and let the dough rise again for another 15-20 minutes.  Preheat the oven to 350 F. Between the 3 strands of dough, you’ll make 2 strips of jam, each about a 1/4 cup worth of jam, or 1/2 cup per danish (if using a larger dish, simply evenly add jam between each strand). Gently nudge the stands apart and, with a spoon, fill with jam between the strands. Prepare the crumble topping at this point.  Mix the dry ingredients for the crumb topping together in a bowl and with your fingers or a pastry knife mix in the vegan butter until the mix is the consistency of wet sand.  Brush the top of the dough with the egg wash. Then sprinkle the with the crumb topping and bake for 25-30 minutes or until deep golden brown on top. Rotate once halfway through baking.  Cool on a rack completely. While the danish is cooling make the glaze.  When the danish is completely cooled drizzle the glaze over the top.