Sourdough Savory Danish Crown

Try this Sourdough Savory Danish Crown recipe, or contribute your own.

Sourdough Savory Danish Crown
Sourdough Savory Danish Crown
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Try this Sourdough Savory Danish Crown recipe, or contribute your own.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 0
white meat free gluten free red meat free dairy free pescatarian
not set

Step-by-step

  • In a large bowl, whisk together the flours and salt. Rub in the 3 tablespoons of butter.
  • In a separate bowl, mix together the sourdough and milk/water mixture using a Danish dough whisk or wooden spoon.
  • Add the wet ingredients to the dry ingredients and mix using a Danish dough whisk or wooden spoon or spatula until thoroughly combined. Switch to a bowl scraper if necessary.
  • Cover the bowl and allow the dough to autolyse (rest) for 20–30 minutes before adding additional flour.
  • After the autolyse, add 30 grams of flour, if necessary. The dough will be a little sticky, but resist the urge to add more flour until the stretch and fold stage.
  • Let the dough proof for about 4-6 hours at room temperature. Stretch and fold the dough every 45 minutes for the first 2.25 hours. To perform the stretch and fold, remove the dough to a work surface sprinkled with flour, and stretch and fold the dough onto itself from all corners. Do this 3 times.
  • After letting the dough proof at room temperature for about 4.25 hours, cover the bowl tightly and place it in the refrigerator to cold ferment. The dough can be rolled and baked after the bulk ferment on the counter, but it benefited from a cold ferment in the refrigerator. It can be cold fermented overnight or up to 2 days.
  • Remove the dough from the refrigerator and allow it to warm up slightly on a floured surface.
  • Roll out into an oblong about ½-inch thick. Dot half (½ stick) of the remaining butter over the top two-thirds of the rolled dough. Fold the bottom third up and the top third down, and then seal the edges. Turn the dough 90 degrees and repeat the process with the remaining ½ stick of butter. Fold and seal the dough as before.
  • Cover the dough with plastic wrap, bees wrap, or a kitchen towel; let it rest for 15 minutes.
  • Turn the dough another 90 degrees. Then roll and fold it as before without adding any butter. Repeat the turn/fold process once more.
  • Wrap the dough in lightly oiled plastic wrap or bees wrap sprinkled with flour. Place in the refrigerator for 30 minutes.
  • In the meantime, prepare the onions. Heat the oil over medium-high heat and cook the onions for 10 minutes until soft and golden. Remove the pan from the heat and stir in the bread crumbs, almonds, Parmesan, salt and pepper. Add half the beaten egg, if using, or all of the gelatinized chia seeds to the onion/bread crumb mixture and bind together.
  • Roll the dough on a floured surface into a rectangle measuring 22x9 inches. Spread the filling over the dough to within ½ inch of the edges. Roll up like a Swiss roll from one of the long sides.
  • It is a little tricky braiding the two pieces if they are too warm so after rolling the dough into a log, I recommend placing the log in the refrigerator for an hour. Then proceed with cutting, braiding and forming the ring.
  • Cut the dough in half lengthwise using a sharp knife. Braid the logs together with the cut sides up and shape into a ring.
  • Place on a parchment-lined baking sheet and cover with plastic wrap or bees wrap and let rise for 1-2 hours, depending on the temperature in your kitchen.
  • Preheat the oven to 400F.
  • Brush the remaining beaten egg or the cornstarch wash over the dough. Sprinkle with sesame seeds (or the seeds of your choice) and Parmesan cheese.
  • Bake for 40-50 minutes or until golden. Transfer the loaf to a wire rack to cool. Cut into slices.

My Sourdough Savory Danish Crown Baking Adventure

As a busy working mom, finding time to bake is a luxury, not a given. But there's something so deeply satisfying about the process, the smell of warm bread filling the kitchen, the sense of accomplishment when you present a beautiful loaf to your family. This Sourdough Savory Danish Crown recipe wasn't just another recipe; it was a challenge, a test of my patience and my baking skills. It was a journey that started with a simple desire – to create something delicious and impressive, but also manageable within my limited time constraints.

The initial steps were straightforward enough. Mixing the flours, rubbing in the butter – familiar actions, comforting in their simplicity. But then came the autolyse, that crucial resting period that allows the flour to fully hydrate. I’ve learned that patience is key in sourdough baking; rushing the process inevitably leads to disappointment. I let the dough rest, patiently watching as it transformed, gradually becoming less sticky and more pliable. The stretch and folds were a bit of a workout, but I found myself enjoying the physical aspect of the baking, a welcome break from the usual screen-time of my workday.

The cold fermentation overnight was a godsend. It allowed me to reclaim my evenings, confident that the dough was quietly working its magic in the refrigerator. The next morning, rolling and shaping the dough was a meditative experience, a quiet moment of focus amidst the morning chaos of getting the kids ready for school and heading to work myself. I loved the process of layering the butter and creating the intricate folds, feeling the dough yield under my hands, a silent conversation between me and the ingredients. Creating the onion and bread crumb filling was a simple pleasure – the aromas of sautéed onions filled the kitchen, promising a delicious savory treat. The braiding of the dough was trickier than I anticipated; I needed some time to get it right, but the final ring, perfectly formed, filled me with satisfaction.

Baking the crown was the final act, the moment of truth. As the aroma of warm bread filled my home, it felt like a victory, a reward for my time and effort. The golden-brown crust, the perfectly textured crumb – it was a stunning result. My family devoured it, their smiles and satisfied sighs the ultimate validation. This sourdough savory Danish crown was more than just a bread; it was a testament to the rewards of patience, a reminder that even the busiest lives can find space for creativity and delicious homemade treats. It was a delicious achievement that perfectly fit into my lifestyle.

Ingredients:

  • salt and freshly ground black pepper to taste
  • 2 medium onions finely chopped
  • 2 tbsp oil
  • 1 tsp sea salt
  • 1/2 cup lukewarm water
  • 300 grams unbleached all-purpose flour + more for sprinkling
  • 65 grams whole grain rye spelt or other whole grain flour
  • 3 tbsp + 1 stick butter softened
  • 50 grams sourdough starter recently fed, active (100% hydration) or 3/4-ounce fresh yeast
  • 1/2 cup lukewarm milk (I used almond milk)
  • 1 egg, lightly beaten or 2 1/2 tsp / 8 grams ground chia seeds + 1 1/2 - 2 tbsp water (stir; allow to gelatinize)
  • 3/4 cup fresh bread crumbs or 1/2 cup dried (fresh is better)
  • 1/4 cup ground almonds or almond meal
  • 1/2 cup freshly grated or dried parmesan cheese (fresh is better)
  • 1 tbsp. sesame seeds (I used sunflower seeds)
  • 1 tbsp. freshly ground parmesan
  • 1/2 beaten egg from above or 1 tsp. corn starch + enough water to make a thin paste

This recipe is adaptable, the filling can be customized. Try other vegetables, cheeses or herbs to create your perfect savory crown. Enjoy the journey, enjoy the baking process and enjoy the taste of success. This recipe is a reminder to slow down, breathe, and savor the moments of creation. I can't wait to try this again, possibly with other savory fillings, or even a sweet twist. The possibilities are endless!

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