Entenmanns Copycat Recipes

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YOU CAN MAKE AN ENTENMANN'S DANISH AT HOME (AND YOU'LL NEVER LOOK BACK)



You Can Make An Entenmann's Danish at Home (And You'll Never Look Back) image

Provided by Sonya Sanford

Categories     Dessert

Time 25m

Number Of Ingredients 13

1 cup milk
1/3 cup sugar
1 packet active rise yeast
3 cups all-purpose flour (plus more for dusting or as needed)
1 tbs. vanilla powder or 1 vanilla bean ((split, and seeds scraped out))
1 tsp. kosher salt
2 large eggs (at room temperature)
1/2 cup unsalted butter (cubed and at room temperature (1 stick))
1 cup raspberry jam
1 egg yolk (plus one teaspoon of water, for the egg wash)
1 cup sifted powdered sugar
1 1/2 tbs. milk or water
1 tsp. vanilla powder (or 1/2 teaspoon vanilla extract)

Steps:

  • Grease two 8-by-6 baking dishes and line with parchment paper. You can also make one large danish in a 9-by-11 baking dish.
  • Heat the milk until warm to the touch but not too hot, about 100 F. Add the sugar and active dry yeast to the milk, and allow the yeast to proof for 5-10 minutes. The yeast will get foamy and bubbly; if it doesn't, your milk may have been too hot or too cold and it is best to start again.
  • In the bowl of a stand mixer with a paddle attachment, combine the flour, salt and vanilla powder. Alternatively, you can make the dough by hand; you will just need to mix and knead for longer.
  • Add the milk and yeast mixture to the dough, along with the 2 eggs. On medium, mix until a very shaggy dough is formed. Next, with the mixer still on medium, add the room temperature butter one cube at a time; allow each piece of butter to incorporate before adding the next. Once all the butter is incorporated, the dough will appear smoother and stickier. Switch the paddle attachment for the dough hook and mix on medium speed for 5-6 minutes, or until a soft, smooth, elastic dough is formed. It will start out looking very sticky and wet, but will ball around the dough hook toward the end. If it looks too wet and does not start forming a ball, you can add a few tablespoons of flour to help with the consistency.
  • Gently transfer the dough to a lightly greased bowl (it will be very soft and pour out), and cover it with a damp clean kitchen towel. Allow the dough to rise until roughly doubled in size, 1-2 hours, depending on the temperature in your kitchen.
  • Once the dough has risen, punch it down and divide it in half. You can make two 8-by-6 raspberry danish twists at this time, or freeze half the dough for future use (just allow it to defrost and come up to room temperature). Dust a clean surface with flour, then take one-half of the dough and divide it into 3 equal balls. Roll each ball into a strand that is about an inch longer than the length of the baking dish, then gently twist each strand and fit them in lengthwise into the baking dish. Cover with a lightly damp clean kitchen towel and let the dough rise again for another 15-20 minutes.
  • Preheat the oven to 350 F. Add the jam to the danish.
  • Between the 3 strands of dough, you'll make 2 strips of jam, each about a 1/4 cup worth of jam, or 1/2 cup per danish (if using a larger dish, simply evenly add jam between each strand). I gently nudge the stands apart and, with a spoon, fill with jam between the strands. Brush the top of the dough with the egg wash. Bake for 25-30 minutes or until deep golden brown on top. Rotate once halfway through baking.
  • Once baked, allow to cool on a rack. While the cakes are cooling make the icing. Once mostly cooled, you can ice the cakes by drizzling the icing free form with a spoon, or you can fill a small Ziploc bag with the icing, and snip off a small piece of the corner to ice in any design you prefer.

ENTENMANN'S RASPBERRY DANISH



Entenmann's Raspberry Danish image

This recipe is all about childhood memories. My mom wasn't an avid cook or baker. But she did cook often and bake when needed. My parents did a lot of entertaining over the years and I remember her working on all of those meals preparing for dinner guests. But as me and my brother started getting older and our appetites grew along with it, I felt like we were encouraged to fend for ourselves, so to speak. When she wasn't up to baking or just wanted something sweet we turned to Entenmann's to satisfy our sweet tooth. One of our special treats was entenmann's raspberry danish. My brother and I could easily take down a whole entenmann's raspberry danish in a day. I think everyone has these childhood memories of things their parents would give to them as treats or snacks that have a lasting effect on our urges. It might not be the healthiest but it sure was delicious. I wanted to recreate that childhood memory with this recipe. This is a basic enriched dough that can be used in all kinds of recipes including cinnamon rolls. Here is the recipe I hope you enjoy it!

Provided by Judd Chef

Categories     baked     Dessert

Time 2h15m

Number Of Ingredients 15

1 cup milk
1 stick butter
2 whole eggs (room temp)
2 tbsp vanilla paste
1/3 cup sugar
1 packet yeast
3 1/4 cups flour (plus more for dusting)
1 tsp salt
16 oz raspberry jam
1 cup powdered sugar
3 tbsp water (warm)
1/2 cup sugar
1/2 cup flour
1/2 cup almond meal ((can be left out if nut allergy or don't have and use flour only))
1 stick butter (cold)

Steps:

  • In a glass measuring cup add 1 cup of milk. Place in the microwave to heat up until the internal temperature is around 105 degrees. Add 1 tbsp of sugar and the yeast and mix well. Allow to activate the yeast for 5 minutes. Then in a stand mixer add the rest of the sugar, eggs, butter, and vanilla bean paste and mix well. Add the flour and salt and mix until it forms a smooth dough if the dough is a little wet just add additional flour. Cover and let it rise for about and hour to an hour and a half depending on how warm your room is. Then punch down the dough and cut it in half. This recipe make two large entenmann's danishes. You could easily make just one with half of the dough and save the dough for another recipe. From here other recipes similar to this one say the cut the dough into three even strips and then roll them and place them together. I always hated that middle part where it was all dough and no jam. So took my one half of dough and cut two equal portions. I took a rolling pin an rolled a long strip leaving the edges a little thicker. I also used my hands to make a little well in the middle of the dough. Then, pinch both strips together in the middle. What you are left with should look a little something like this.
  • Next you want to fill those wells with as much or as little jam as you would like, using a offset spatula. Fill the dough with jam leaving about a 1/2 inch around the edges of the dough. I placed my sheet pan upside down and put a piece of parchment paper. Let it rest for a minute while you make the streusel.
  • In a bowl add flour, almond meal, sugar, and cold cubed butter. With a fork, press and incorporate the butter into the mixture. Continue the process until all the ingredients begin to clump up. Then take the streusel and place all over the danish.
  • Place the raspberry danish in a preheated 350 degree oven. Bake for about 25 minutes or until light golden brown; making sure to rotate the pan halfway during the baking process . Take out and allow the cool for at least 15 minutes. Meanwhile in a small bowl mix powdered sugar and water with a whisk until well combined. Once cooled, drizzle the icing all over the danish. Serve and

Nutrition Facts : Calories 391 kcal, Carbohydrate 83 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 217 mg, Fiber 2 g, Sugar 45 g, ServingSize 1 serving

ENTENMANN'S POUND CAKE



Entenmann's Pound Cake image

I have divine childhood memories of Entenmann's pound cake, which my mother rarely buy since she would usually bake her own. I found this recipe on a copycat site, and never ever thought of using powdered sugar before.

Provided by Mirj2338

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 5

1/2 lb butter or 1/2 lb margarine
2 cups powdered sugar
3 large eggs
1 2/3 cups flour
1 tablespoon lemon extract or 1 tablespoon vanilla

Steps:

  • Preheat the oven to 325 degrees F.
  • Spray an 8-1/2 inch Pyrex loaf dish with Pam.
  • Cream the butter with the powdered sugar on high speed of mixer for 5 minutes.
  • Add 1 egg and then a little flour, beating 2 minutes.
  • Add 2nd egg and half of remaining flour and beat 2 minutes.
  • Add 3rd egg, the rest of the flour and the extract, beating 2 minutes.
  • Spread thick and creamy batter evenly in prepared loaf dish.
  • Bake 65 minutes or until tester inserted into the center comes out clean.
  • Cool in the baking dish on a wire rack for 30 minutes.
  • Remove from the dish.
  • Slice into 1/2 inch thick slices.
  • If you are going to be freezing the cake, be sure to slice before freezing the loaf.
  • Thaw to use within 6 months.

ENTENMANN'S CHEESE FILLED CRUMB COFFEE CAKE RECIPE - (4/5)



Entenmann's Cheese Filled Crumb Coffee Cake Recipe - (4/5) image

Provided by Vanetta

Number Of Ingredients 21

DOUGH:
4 cups flour
3/4 cup milk
6 tablespoons butter
1/4 cup warm water
1 1/2 teaspoon yeast
2 large eggs, beaten
1/2 tablespoon salt
1/4 cup sugar
FILLING:
1 (8-ounce) brick cream cheese
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1/3 cup flour
STREUSEL:
3/4 cup flour
1/3 cup sugar
4 tablespoons butter
1/2 teaspoon cinnamon

Steps:

  • Combine the milk and butter in a microwave safe bowl and heat until butter is melted. In a large mixing bowl, combine the milk mixture with the sugar and salt and let cool. In a small bowl, combine the water and yeast and let foam. When the milk mixture is cooled a bit, add the eggs and yeast (the point of the cooling is to not kill the yeast, so don't let it get cold). With a dough hook, mix in the flour. (If using a wooden spoon and elbow grease, mix in the flour and then knead on a floured surface until dough is smooth and soft, about 5 to 10 minutes). Cover and let rise until double in bulk; about 1 to 1½ hours. After rising, punch down and divide in half. Roll out on a large jelly roll pan to fit the length of the pan and almost the width. In a bowl, mix the filling ingredients on medium speed. Spread the filling down the middle of each cake and either fold over the outer halves or cut strips and braid it over the filling...it's your call. In a bowl, mix the streusel ingredients with a pastry blender or fork until crumbly. Sprinkle the streusel equally on top of the two coffee cakes. Cover and let rise another 20 minutes and preheat your oven to 375°F. Bake for 25 to 30 minutes or until golden brown. When cooled, dust with powdered sugar.

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