Brunch Series: Savory Spinach and Bacon Breakfast Danish

Savory Spinach and Bacon Breakfast Danish

For me, danishes are a brunch staple. So today I’m sharing a great recipe for savory danishes that you can make from scratch. It sounds daunting right? I’ve always felt this way too and that’s why making danishes from scratch has always been on my baking bucket list. With the help of a few staple kitchen appliances, I can say it’s totally worth it. The result is an amazing breakfast delight filled with eggs, bacon and spinach, and of course it’s all enclosed in that hallmark flaky dough.

Savory Spinach and Bacon Breakfast Danish

At the base of every great danish is the sweet, buttery, and extremely flaky dough. Before starting my own recipe, I found this video tutorial to be really helpful. By combining the right amount of ingredients, kneading and rolling, we can create the most delicious and versatile danish dough.

Savory Spinach and Bacon Breakfast Danish

To start, cut 1/2 tablespoon off the ends of each butter stick and set aside. Cut a stick of butter in half length-wise and lay the two pieces of butter in between two lightly floured pieces of parchment paper. Pound the butter flat with a rolling pin and roll into a flat rectangle. You want the rectangle to be roughly about 6 inches by 9 inches. Repeat with the other stick of butter and place both in the refrigerator to chill while you prepare the dough.

Start by making the dough in your KitchenAid® Stand Mixer. Mix and knead the dough for about 7 minutes on medium speed until sticky. Transfer the dough to a lightly floured surface and cover with plastic wrap. Let rest for 10 minutes. Then roll the dough into a rectangle, about 12 inches by 24 inches. Place one chilled butter slab on the center third of the rectangle and fold each side of the dough over top, as though folding a letter to place inside an envelope. Place the other butter slab on one half of the folded dough and fold the remaining dough over top. You will now have a rectangular packet of dough-enclosed butter. Pinch the edges together to close the ‘packet’.

Savory Spinach and Bacon Breakfast Danish

This is what the dough should look like. Those chunks of butter are responsible for the delicious danish layers we all love. Lightly flour the top of the dough and wrap in plastic wrap. Chill dough for about 20 minutes so the butter rests. Remove the dough from the fridge and roll it out again into a rectangle. Fold the rectangular into thirds as before and then fold the dough in half. Wrap in plastic wrap and chill dough again for at least 2 hours or overnight.

Savory Spinach and Bacon Breakfast Danish

While the dough rests, prepare the filling. In a large KitchenAid® Tri-Ply Stainless Steel 12″ Nonstick Skillet, cook the bacon over medium heat on a KitchenAid® 30″ Electric Convection Slide-In Range with Baking Drawer until crispy. Add in the spinach and eggs and cook until spinach wilts and eggs scramble, about 2 minutes. Remove from heat and set aside.

Savory Spinach and Bacon Breakfast Danish

To create the braided danish, simply roll out your dough into a rectangle, about 12 inches by 6 inches. Using a knife, cut off the top two corners of the rectangular, two triangles at the bottom of the dough, and strips along the side as pictured above.

Savory Spinach and Bacon Breakfast Danish

Spread the filling down the length of the center.

Savory Spinach and Bacon Breakfast Danish

Savory Spinach and Bacon Breakfast Danish

Simply braid the danish by criss-crossing the strips down the center, as pictured above.

Savory Spinach and Bacon Breakfast Danish

And that’s it! Once you’re done braiding, brush the danish with egg wash and place on a KitchenAid® Professional-Grade Nonstick Sheet Pan.

Savory Spinach and Bacon Breakfast Danish

Savory Spinach and Bacon Breakfast Danish

Bake the danish in your KitchenAid® 30″ Electric Convection Slide-In Range at 400 degrees F until golden brown, about 18 minutes.

And that’s all there is to it! See? It’s not as daunting as it seems. What other ingredients would you fill your danish with?

Share your take on this Savory Spinach and Bacon Breakfast Danish recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Savory Spinach and Bacon Breakfast Danish

Makes 2 danishes

Recipe adapted from King Arthur Flour

INGREDIENTS

For dough

1 cup (2 sticks) unsalted butter, cold
2 3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons instant active yeast
1 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1/2 cup milk, cold
1/4 cup warm water
1 large egg

For filling

2 ounces bacon, diced
A handful of spinach
2 large eggs, lightly beaten
1/4 cup sharp cheddar cheese, grated
Egg wash: 1 egg white whisked with 1 tablespoon water

DIRECTIONS

For dough

To start, cut 1/2 tablespoon off the ends of each butter stick and set aside. Cut a stick of butter in half length-wise and lay the two pieces of butter in between two lightly floured pieces of parchment paper. Pound the butter flat with a rolling pin and roll into a flat rectangle. You want the rectangle to be roughly about 6 inches by 9 inches. Repeat with the other stick of butter and place both in the refrigerator to chill while you prepare the dough.

In the bowl of your KitchenAid® Stand Mixer with the flat beater attached, whisk together the flour, granulated sugar, yeast, salt and cardamom. Add in the reserved pieces of butter to the dry ingredients and work into the flour until pea-sized.

In a small bowl, combine the vanilla extract, milk, warm water and egg. Whisk together. Add the wet ingredients into the dry and beat until combined. Replace the flat beater with the dough hook, and mix and knead the dough for about 7 minutes on medium speed until sticky.

Transfer the dough to a lightly floured surface and cover with a plastic wrap. Let rest for 10 minutes.

Start by rolling the dough into a rectangle, about 12 inches by 24 inches. Place one chilled butter slab on the center third of the rectangle and fold each side of the dough over top, as though folding a letter to place inside an evelope. Place the other butter slab on one half of the folded dough and fold the remaining dough over top. You will now have a rectangular packet of dough-enclosed butter. Pinch the edges together to close the ‘packet’.

Now roll the dough (with the enclosed butter) into a rectangle, about 10 inches by 24 inches. Fold each side into the center; then fold one side over the other. It will look again like a rectangular packet, about 6 inches by 10 inches. Lightly flour the top of the dough and wrap in plastic wrap. Chill dough for about 20 minutes so the butter rests.

Remove the dough from the fridge and roll it out again into a rectangle. Fold the rectangular into thirds as before and then fold the dough in half. Wrap in plastic wrap and chill dough again for at least 2 hours or overnight.

For filling

While the dough rests, prepare the filling. In a KitchenAid® Tri-Ply Stainless Steel 12″ Nonstick Skillet, cook the bacon over medium heat on a KitchenAid® 30″ Electric Convection Slide-In Range with Baking Drawer until crispy. Add in the spinach and eggs and cook until spinach wilts and eggs scramble, about 2 minutes. Remove from heat and set aside.

Remove the dough from the fridge and divide it into two halves. Roll the first half into a rectangle, about 12 inches by 6 inches. Cut off the two top corners of the dough and make small triangles at the bottom. (See above and this video for visual).

To fill the pastry, sprinkle half of the cheese down the middle of the dough and then top with the cooked eggs, bacon and spinach. Finish with another sprinkle of cheese down the middle.

Cut slanting strips along both sides using a sharp knife (pictured above). Fold in the bottom end (where you cut two triangles out) to seal the filling and braid the dough using alternating strips.

Repeat with the other half of the dough. Cover both braided danishes with plastic wrap and let rest on a KitchenAid® Professional-Grade Nonstick Sheet Pan for about an hour at room temperature before baking.

When ready to bake danishes, brush the danishes with egg wash and bake them in your KitchenAid® 30″ Electric Convection Slide-In Range at 400 degrees F until golden brown, about 18 minutes.

Savory Spinach and Bacon Breakfast Danish Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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