Cherry-Filled Sourdough Candy Cane Danish | Perfect for Christmas!

My cherry-filled sourdough candy cane danish is the perfect breakfast for Christmas morning or St. Nicholas's Feast Day! It's got the best flaky yet fluffy dough and the perfect honey-sweetened filling. I couldn't think of a better way to kick off the holidays than a pastry shaped like a candy cane! I hope my recipe finds a special place in your kitchen this holiday season, like it has in ours!

RECIPE: https://plumbranchhome.com/sourdough-...

How to Feed Your Starter
BEFORE YOU GET STARTED: Feed your entire sourdough starter jar 4-12 hours before starting this recipe. I recommend feeding your entire starter a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when making this recipe.
(Example: Feed entire starter 1 cup flour + 1/2 cup water and let it sit on the counter at room temperature until it's bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to use in this recipe.)

My Free Starter Feeding eBook Guide: https://plum-branch-home.kit.com/9057...

Troubleshooting Help
What to do if your dough isn't doubling in size during the bulk ferment and/or 2nd rise:

If your dough doesn't look like it's doing anything halfway through the rises, you need to place it in a slightly warmer area.
This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough, for both rises, needs to double.

What to do if your dough won't double in size even in the warmer place (and your baked good is dense):

If your dough doesn't double even in the warmer area, there is a problem with your starter. It is too weak to ferment the dough even in a warm environment.
To fix this, you will want to leave your starter out on the counter for 2 days and feed it every 12 hours at a 2:1 ratio of unbleached flour to filtered water.
For example, 1 cup unbleached flour + 1/2 cup filtered (or bottled) water.
Make sure you're using unbleached flour and filtered or bottled water to do this. If you don't, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
This will strengthen the cultures in your starter to give you fluffy baked bread and treats. After the 2 days, you can go back to feeding it like usual (once a week if stored in the fridge or once a day if stored on the counter). Be sure to use the 2:1 ratio feeding from here on out.


Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it's a thick consistency when you use it for my recipes even if you're using discard.

My Kitchen Tools for this Recipe:
(This section contains Amazon affiliate links to items I use and love for this recipe)
rolling pin: https://amzn.to/43pHjMG
my glass mixing bowl: https://amzn.to/47CYM6S
cheese grater: https://amzn.to/3TziGYX

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Music Credits
coming home tomorrow by Snoozy Beats   / snoozybeats  
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://audiolibrary.com.co/snoozybea...
Music promoted by Audio Library    • Dreamy, Indie, Pop No Copyright Music | co...  

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