Caramelized Onion Danish
Bakers Christian Julien and Oscar Lastra of Façade | Coral Gables, FL
Yield: 28 to 32 danishes
Adapted by StarChefs | March 2025 | Photo: Alexander Zeren
INGREDIENTS
Dough:
1.167 kilograms all-purpose flour
374 grams milk
334 grams high-gluten flour
195 grams granulated sugar
100 grams cold butter
81 grams baker’s yeast
24 grams kosher salt
15 grams malt powder
10 grams vanilla paste
10 grams honey
Zest of 1 orange
Danishes:
1 kilogram butter sheet
Egg wash
Ricotta
Caramelized Onions:
16 ounces unsalted butter
2.492 kilograms thinly sliced white onions
313 grams granulated sugar
50 grams kosher salt
To Assemble and Serve:
Grated parmesan
Thinly sliced scallions
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a paddle attachment, add all ingredients, 206 grams cold water, and 166 grams ice. Mix 5 minutes on low speed. Increase speed and mix additional 7 minutes. Wrap dough in plastic wrap and freeze overnight.
For the Danishes:
Heat oven to 350°F. On a work surface, laminate Dough with butter. Double fold Dough, then single fold. Roll out into a 9-centimeter by 36-centimeter rectangle. Using a pastry brush, lightly coat Dough with egg wash. Let proof at room temperature until desired size is achieved. Cut Dough into 11-centimeter squares and transfer to a parchment paper-lined sheet tray. Using your finger, form a well in the middle of each square. Place 1 tablespoon ricotta in each well. Bake 20 minutes. Let cool.
For the Caramelized Onions:
In a pot over medium heat, melt butter. Add remaining ingredients and sauté 7 minutes, or until onions are golden brown. Remove from heat and let cool. Set aside.
To Assemble and Serve:
Transfer Danishes to a work surface. Top each Danish with 3 ounces Caramelized Onions and 1 ounce grated parmesan. Garnish with scallions.
