Directions:

VEGAN BUTTER BLOCK

• 1. Melt the coconut oil, cacao butter, and Fusion Vanilla together in a double boiler or microwave, gently, until fully melted. This blend provides the solid base necessary for lamination.
• 2. In a small saucepan, gently warm the soy milk without boiling, just to take off the chill. This helps with blending the soy lecithin evenly.
• 3. In a small bowl, dissolve the soy lecithin in the warm soy milk. This might take a few minutes of stirring.
• 4. In a high-speed blender, combine the melted coconut oil, cacao butter, and Fusion Vanilla with the canola oil. Start blending at a low speed.
• 5. Slowly incorporate the soy milk and lecithin mixture, apple cider vinegar, salt, and turmeric if using. Blend until the mixture is completely smooth and emulsified. The turmeric is optional but adds a nice color to the vegan butter.
• 6. Pour the mixture into a mold or container lined with parchment paper for easy removal. An ideal shape would be a rectangular mold to mimic a block of butter.
• 7. Refrigerate until solid, usually a few hours or overnight. This step is crucial for achieving the right consistency for lamination.

VEGAN DANISH DOUGH

• 1. In a mixing bowl fitted with a hook attachment, combine the flours, salt, sugar, invert sugar, dry yeast, water, dough conditioner, and almond milk. Mix on the first speed for 6 minutes until well combined.
• 2. Add the melted vegan butter to the mixture. Continue mixing on the second speed for another 6 minutes. The dough should reach a temperature of 24°C (75.2°F) after mixing.
• 3. Cover the dough in plastic film and allow it to proof at room temperature for 20 minutes. After this initial proofing, place the dough in the cooler overnight.
• 4. The next day, roll out the dough on a lightly floured surface. Place the vegan butter block designated for folding in between the rolled-out dough.
• 5. Perform a double fold: fold the dough in thirds like a letter, then fold it again in thirds. Place the dough in the cooler to rest for 15 minutes.
• 6. Second Lamination Fold: Roll out the dough again and perform a simple fold: fold the dough in thirds like a letter. Let it rest in the cooler for another 15 minutes.
• 7. Roll out the dough to a thickness of 4mm. Cut the dough into rounds measuring approximately 5″ diameter, cut a smaller circle to one of the big rounds and place on top of another.
• 8. Arrange the cut pieces on a tray and place them in the proofer for 2 hours at a temperature of 25°C (77°F) before baking.
• 9. Bake in a preheated oven at 174°C (345°F) for 20-25 minutes until golden brown and flaky.

VEGAN CARROT CAKE

• 1. Preheat your oven to 180°C (350°F). Grease a 9-inch cake pan and line the bottom with parchment paper.
• 2. In a large bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
• 3. In a separate bowl, mix the sugar, vegetable oil, almond milk, apple cider vinegar, and vanilla extract until well combined.
• 4. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
• 5. Fold in the grated carrots, and if using, raisins and walnuts.
• 6. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• 7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

VEGAN CREAM CHEESE FROSTING

• 1. Ensure the vegan cream cheese is at room temperature to make it easier to mix and achieve a smooth consistency.
• 2. Sift the confectioners’ sugar to remove any lumps. This ensures a smooth frosting without any gritty texture.
• 3. In a large bowl, combine the softened vegan cream cheese with the sifted confectioners’ sugar. Start mixing on low speed to incorporate the sugar into the cream cheese without causing a cloud of sugar.
• 4. Sprinkle the xanthan gum over the mixture. Xanthan gum helps to thicken the frosting and improve its stability, especially if the frosting needs to hold up for a while or under warmer conditions.
• 5. Continue to mix the frosting, gradually increasing the speed to medium-high, until the frosting is smooth, creamy, and well combined. The frosting should be thick enough to hold its shape when piped or spread.

ORANGE CARROT GEL

• 1. In a small bowl, mix the sugar with the Pectin NH and agar agar. This helps to distribute the gelling agents evenly and prevents clumping when added to the liquid.
• 2. Pour the carrot juice into a saucepan and begin to heat it gently over medium heat. Before it reaches a boil, slowly whisk in the sugar-pectin-agar mixture, ensuring it dissolves completely.
• 3. Once the sugar and gelling agents are fully integrated into the carrot juice, add the orange juice. Bring the mixture to a gentle boil, stirring constantly. If using, add the orange zest at this point for extra flavor.
• 4. Allow the mixture to boil for 2-3 minutes. The heat activates the gelling properties of the Pectin NH and agar agar, ensuring the mixture will set as it cools.
• 5. Remove the saucepan from the heat. Pour the mixture into a semi-sphere mold. Let it cool at room temperature for a few minutes, then refrigerate until set, which typically takes about 1-2 hours.

ASSEMBLY

• 1. Cut carrot cake into 4″ diameter circles and place in center of baked danish.
• 2. Decoratively pipe the vegan cream cheese frosting around the edge of the danish, creating a petal-like design.
• 3. Place orange carrot gel semi-sphere in the center of the petal design.