Caramel Pumpkin Danish, Vegan

Buttery Flaky Danish filled with Caramel Pumpkin Filling

Fall inspired danish perfect for any holiday get together. Not going to lie, this recipe isn't the easiest to make, but the out come is a hundred precent worth it. Working with danish dough is not the easiest feet and can be exceedingly tricky in warmer climate, but this danish can also be made with pre-made puff pastry bought form the store. The out come may vary, but is recommend for an easier variation of the recipe. The caramel pumpkin filling is pretty easy to make and taste delicious on anything. I hope you guys give this a try because it is nothing but holiday amazingness. Let me know in the comments below if you did try it out and what you think!

Ingredients

Dough

1 cup vegan butter, room temperature

2 ⅓ cups All-Purpose Flour

¼ cup sugar

2 teaspoons instant yeast

¼ teaspoons salt

¾ cup soy milk

3 tablespoon lukewarm water

1 Tablespoons butter

Pumpkin Caramel Filling

1 cup Sugar

¼ cup brown sugar

¼ cup Water

¼ tsp salt

¼ cup Soy Milk

1 tablespoon Butter

1 15 oz can Pumpkin

⅛ tsp Ginger

Pinch Allspice

½ tsp Cinnamon

Glaze

3 Powdered Sugar

Splash of Soy milk

1 tsp Vanilla extract

Procedures

Both the dough and the butter need to rest in the refrigerator for at least 8 hours, or best results, prep both the night before.

Butter

Place 1 cup softened butter into a sandwich baggie and seal the bag with the least amount of air possible. Using a rolling pin, roll the butter out to fill the sandwich bag evenly. Remove air from the bag as needed. Once the butter has been rolled out into an even sheet, place into the refrigerator and let firm for at least eight hours, or overnight.

Dough

In a large mixing bowl, add the water and yeast and let sit for 10 minutes or until the yeast is activated and foamy. Add the sugar, salt, flour, a tablespoon of butter and soy milk to the bowl and mixed until a shaggy ball forms.

Dump the dough out onto a cleans and lightly floured surface. Knead the dough for about 8 to 10 minutes or until the dough springs back when poked.

Form the dough into a ball and place into a clean and well greased bowl. Cover the bowl with plastic wrap or a clean damp kitchen towel. Place the bowl in a warm place for about an hour to let the dough rise and the gluten to rest.

After the hour has elapsed, grease a 9 inch by 13 in cake pan with oil and set aside. Remove the dough from the bowl and gently roll the dough out into a rectangular shape. Roll the dough out to about 7 inches by 12 inches and place into the cake pan. Cover with plastic wrap and let rise for at least 8 hours or overnight.

Pumpkin Caramel Filling

Place the sugar, brown sugar, water, and salt into a medium saucepan. Do not stir! Heat on the stove over medium heat. The mixture should slowly come to boil. Using a damp pastry brush or paper towel, carefully remove any sugar crystals that may form on the side of the pan. Keep cooking until the large bubble subside and sugar smells fragrant of caramel.

Turn off the heat and pour in the soy milk, ginger, cloves, cinnamon, and allspice. Keep stirring until the mixture stops bubbling; then add the pumpkin. Bring to low heat and let simmer gently for about 5 minutes or until the pumpkin is thoroughly heated and the pumpkin is completely incorporated.

Remove from the heat and let cool completely before transferring into an airtight container. Keep in the refrigerator until needed. The filling is good to keep in the fridge for up to seven days.

Assembling the Danish

Preheat the oven to 350 and line a baking sheet with parchment paper.

Remove the dough from the fridge and place onto a clean and well floured surface with the longer edge closest to you. Give the dough one last roll out to make sure it is 7 inches by 13 inches. Then, remove the butter from the fridge and take it out of the plastic bag. Place the sheet of butter on left side of the dough and fold the right side over the butter. Pinch the edges of the dough around the butter creating a seal.

Using a rolling pin, roll out the dough and butter long ways creating an even longer rectangle. Fold the dough into thirds by folding the left side toward the center then the right side over. If the butter is melting too fast, place the dough back into the fridge for about 15 to 20 minutes to reset. Repeat the folding process again then, roll the dough out into a rectangle. The dough should be rolled out to a 9 inch by 12 inch rectangle.

Take the pumpkin caramel filling and generously spread a line of filling down the middle of the dough long ways. Make sure to leave three inches of dough empty on the top and bottom. Using a knife or pizza cutter cut ½ slits all the way to the filling on both the top and bottom pieces of dough. Using the slights, bread the slits toward the filling to create a bread over the filling. Place the danish into the fridge for 10 minutes before baking to let the butter firm up.

Brush the top with soy milk and place into the oven for about 45 minutes or until golden brown. After the time has elapsed, remove the danish from the oven and let cool for 20 minutes before transferring onto a cooling rack. Let the danish cool completely before icing and serve at room temperature.

The danish is best enjoyed the day it was baked, but can be held in the fridge for 2 to 3 days after word.