I converted this recipe from Living magazine. It looked so delicious when I saw it and I knew that I had to convert it. I fancied it down a bit from their version. It was a big hit with everyone who ate it. The dough seems really versatile, too. It was very soft and pliable. I think you could form this into individual danishes instead of a 9X13 pan. This is definitely a make again. You could switch up the jelly to whatever flavor of jam you’d like. I used raspberry jam this time.
This is a bit of a lengthy process, you have to let the dough rise for an hour before you press into pan and, typically, you’d let it rise again. Plus the cooling time which I suggest you do at least for a bit so the jelly has time to set up a bit. I did a second rise because the dough was cold, but since this is gluten free and you don’t need to activate the gluten, if I made it on the morning of I would only do one rise. I made mine the night before. It did make the dough harder to form though. I was trying to make the morning process a little less lengthy.
3/4 cup whole milk
1/4 cup sucanat OR sugar
1 stick butter, chunked
1 teaspoon sea salt
2 1/4 teaspoons yeast
2 large eggs (plus 1 more egg with divided use later)
1/2 teaspoon vanilla
3 1/2 cups GF White Flour
2 teaspoons xanthan gum
6 oz cream cheese, softened
3 Tablespoons sugar
1 Tablespoon cornstarch
1 egg yolk (save egg white for an egg wash for dough)
1 teaspoon lemon zest
2 teaspoons lemon juice
1/4 teaspoon sea salt
3/4 cup jam (I used raspberry)
1/4 cup fine cornmeal
1 Tablespoon cornstarch
2 Tablespoons brown sugar
pinch of salt
1/4 teaspoon ground cinnamon
2 Tablespoons cold butter, chunked
1/4 cup powdered sugar
1-1 1/2 teaspoons lemon juice
Dough: Heat milk, sucanat/sugar, butter and salt over medium heat, stir til butter melts and sugar dissolves. Transfer to mixer bowl and cool to 110 degrees. Once cool whisk in yeast, then add eggs and vanilla. Add flour til sticky dough forms. Add more til smooth but still slightly sticky. Form into ball and place in a greased/buttered bowl. Cover and let rise 1 hour OR 12 hours in fridge.
Grease/butter 9/x13 baking dish. After dough has risen, press into baking dish with dough about 1/2 inch up the sides. (Cover and let rise 30-45 minutes if cold from fridge. If not you can skip this step.)
Topping: Combine all ingredients EXCEPT butter, stir to combine then cut the butter into dry ingredients. Chill in fridge until ready to put on danish.
Filling: Cream the cream cheese and sugar. Add cornstarch, lemon zest, lemon juice, salt and egg yolk. Once dough has risen spread the cream cheese filling over the dough. Then spread lightly the jam over the cream cheese filling. Brush dough edges with egg white Sprinkle topping evenly over the filling.
Bake about 25 minutes. The jelly will still be a little soupy. Let cool about an hour. I cheated and cut it pretty much right away. But, the jelly was a little runny, we had waited so long and were all so anxious to eat!! If you put the glaze on while it’s hot it will mostly melt into danish. If you wait til it cools it will set up white and pretty after you drizzle it over it.
Glaze: Mix powdered sugar and lemon juice together until smooth. Drizzle over cooled danish.