California Raisin and Yuzu Danish

AuthorCalifornia Raisins


California Raisin and Yuzu Danish
Yields1 Serving
Danish Dough
 0.20 g fresh yeast
 84 g water
 84 g bread flour
Main Dough
 42 g bread flour
 126 g all purpose flour
 8 g fresh yeast
 5 g salt
 20 g sugar
 13 g milk powder
 25 g egg, lightly beaten
 118 g butter
Yuzu Cream
 45 g egg
 18 g custard powder
 45 g sugar
 127 g fresh milk
 55 g yuzu purée
 9 g butter
California Raisin Paste
 321 g California Raisins
 21 g yuzu zest
 214 g sugar
 43 g water
Roasted Hazelnuts
 150 g hazelnut
Mint Meringue
 30 g water
 20 g fresh mint
 100 g sugar
 50 g egg white
Danish Dough

To make the poolish, dilute yeast in water. Using a Kitchen Aid mixer with the paddle, mix flour and water with yeast for 5mins until homogeneous. Cover with a cloth and allow the poolish to rise for 4hrs. The poolish is ready to use when its centre starts to collapse.


For the main dough, add all the ingredients except egg and butter into the bowl of a mixer.


Pour egg over the poolish gently, then add to dry ingredients in the bowl. Mix for 5mins on slow speed and 2mins on fast speed. Allow the dough to rest for an hour. Knock it back and place it in a chiller overnight.


After the dough is chilled, place butter inside the dough. Give it a double fold, wrap it with cling film, and put it in the freezer for 1hr.


Give the dough a single fold, wrap it with cling film, and return it to the freezer for at least 4hrs.


Give the dough a final single fold, wrap it with cling film, and return it to the freezer to let rest for 1hr.


Laminate the dough to about 3-4mm-thick layers. Cut the dough with 8cm diameter round cutters. Place the cut dough into individual brioche moulds (silform, ideally) and set aside.

Yuzu Cream

Mix egg, custard powder, and half of the sugar until they form a smooth consistency, with no lumps.


Place milk, yuzu purée and other half of the sugar in a saucepan, and bring to a boil.


Once the milk mixture has boiled, pour a third of it into the egg and custard powder mixture and mix energetically. Pour this back into the saucepan and cook the cream for about 3mins or until it boils. Stir continuously to make sure it does not burn.


Cool the cream down using a Kitchen Aid. Once it is cooled down, mix in the butter.

California Raisin Paste

Place California Raisins and yuzu zest together in a bowl.


Cook sugar and water until it boils. Pour it over the California Raisins and yuzu zest.


Wrap the bowl with cling film and chill it at 4°C until the next day.


Using a Robot-Coupe, make a paste out of the mixture.

Roasted Hazelnuts

Roast hazelnuts at 180°C for 15 to 20mins. Once they are cooled down, grind them up coar