Vegan Cheese Danish

Step 1

First prepare the dough by proving your yeast in the warm (100°f) plant milk with a pinch of sugar, let it stand to frothy for about 5 minutes.

Step 2

In a stand mixer with the dough hook attachment combine all the dry ingredients including the sugar and the egg replacer and mix well

Step 3

Add the proved yeast/milk mixture along with the softened vegan butter

Step 4

Mix on low speed to incorporate then turn the mixer to medium speed and mix for 5 minutes (scrape the bottom and sides of the bowl to help it mix evenly)

Step 5

*You can mix this entire recipe by hand by kneading it all together on a lightly floured work surface to a soft pliable dough

Step 6

Turn the dough out onto floured surface and knead it by hand about 20 turns

Step 7

Place into a lightly oiled bowl, cover and rest in a warm spot for approximately 45 minutes to 1 hour or until almost doubled in size.

Step 8

Meanwhile prepare the cheese filling by combining all the ingredients together in a large mixing bowl and mix by hand with a wooden spoon until smooth, reserve in the refrigerator until needed.

Step 9

Mix the cinnamon schmear also by hand in a medium bowl by blending all the ingredients together with a wooden spoon or spatula until smooth and to a whipped like consistency.

Step 10

Once the dough is risen, turn it out onto a floured work surface and press out the gasses while forming to a rectangle shape.

Step 11

Roll the dough to 18" X 12" approximately ¼" thick.

Step 12

Spread the cinnamon filling over the entire surface of the dough then fold the dough over in half from the long side. The resulting size of the dough will now be 18" X 6"

Step 13

Gently roll the dough to an even rectangle that is now 18" X 9" and cut strips along the short sides to 1" pieces.

Step 14

Dock a slit in the middle of each dough strip and form the snail shapes as shown in the video.

Step 15

Place the danish snails onto t a parchment lined sheet pan spaced 2" apart.

Step 16

Cover the pans loosely with plastic wrap and set to a warm spot for approximately 30 minutes to 1 hour depending on the temperature of your room. The danishes will be fluffy and puffed.

Step 17

Once the danishes are proofed and puffy, start preheating your oven to 350°F

Step 18

Press an indent into the center of each danish and fill with 2-3 Tbs of the cheese filling.

Step 19

Brush the aquafaba sugar mixture over each danish and bake in a preheated 350°F oven for 25-30minutes or until golden browned.

Step 20

*A double sheet pan will prevent over browning on the bottoms

Step 21

Immediately out of the oven brush the hot melted jam over each danish.

Step 22

Serve as soon as possible, yeast pastry goes stale fast and is meant to be eaten the day they are made