Glace Cherry and Demerara Danish Ring

This is a twisted ring of danish pastry filled with glace cherries and demerara sugar, drizzled with a water icing and topped with glace cherries and toasted flaked almonds.

The process of rolling, filling and twisting the danish proved a little difficult due to the quantity of dough I made, however with a bit of perseverance I managed to shape it as intended into a twisted ring with the filling on the inside. Using a little more dough would have made for a larger crown which would have required considerably less DIY to make the tin the right size for it to prove upwards rather than outwards as desired. Despite this, the pastry was risen just right, and baked to be well browned, crisp and flaky. The sweetness of the glace cherries are just enough to complement the rich and buttery pastry with the demerara sugar giving a more interesting depth of flavour than normal sugar would. I think the icing and decoration is simple yet looks elegant. In amongst my troubles I managed to bake something delicious that also looks fantastic.