Almond Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Danish dough:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">120ml cold milk</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">225g cold unsalted butter, for laminating</li><li class="ingredients-single-item">For the almond filling (frangipane):</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">100g ground almonds (almond flour)</li><li class="ingredients-single-item">20g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp almond extract</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">30g sliced almonds, for topping</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Ruler (for measuring dough)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the Danish dough. In the bowl of your stand mixer, combine flour, sugar, yeast, and salt. In a separate bowl, whisk together the cold milk, egg, and vanilla extract. With the mixer on low speed using the dough hook, slowly add the wet ingredients to the dry ingredients. Mix for 5-7 minutes until you have a smooth, slightly sticky dough. The dough should be soft but still clear the sides of the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the dough to a lightly floured surface and shape into a rectangle. Wrap in plastic wrap and refrigerate for 30 minutes. This resting period allows the gluten to relax and makes the dough easier to roll out.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the butter for laminating. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin to soften slightly. Shape it into a 15cm x 15cm square. Return to the refrigerator to firm up but remain pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the chilled dough on a lightly floured surface into a 30cm x 30cm square. Place the butter square diagonally in the center of the dough, like a diamond on a square. Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal well. This is the start of your lamination process, which creates those beautiful, flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the dough into a rectangle approximately 45cm x 20cm, keeping the edges straight. Fold the dough like a letter: fold the bottom third up, then the top third down over it. This is your first turn. Wrap the dough and refrigerate for 30 minutes. The cooling time keeps the butter cold, which is essential for proper lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat this rolling and folding process (steps 4-5) two more times, refrigerating the dough for 30 minutes between each turn. With each turn, you're creating more buttery layers that will puff up during baking. After the final turn, refrigerate the dough for at least 1 hour or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough chills, prepare the almond filling. In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated. Gently fold in the ground almonds, flour, and almond extract until you have a smooth paste. Cover and refrigerate until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the dough has chilled, roll it out on a lightly floured surface to a 40cm x 30cm rectangle with an even thickness of about 3-4mm. Trim the edges with a sharp knife to create straight sides. Cut the dough into 8 equal squares, approximately 10cm x 10cm each.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place a heaping tablespoon of almond filling in the center of each square. Bring two opposite corners of each square together in the center, pressing gently to seal. Alternatively, you can fold all four corners toward the center for a different shape. Place the shaped Danishes on parchment-lined baking sheets, leaving enough space between them for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover the Danishes loosely with plastic wrap and let them rise in a warm, draft-free spot for about 1 hour, or until they're puffy and have nearly doubled in size. The slow rise helps develop flavor and ensures a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C. Gently brush the risen Danishes with beaten egg wash, being careful not to deflate them. Sprinkle with sliced almonds. Bake for 20-25 minutes, rotating the pans halfway through, until they're golden brown and the centers are fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the Danishes cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if it's too thick or more powdered sugar if too thin. You want a thick but pourable glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the Danishes have cooled for about 10 minutes (they should still be warm but not hot), drizzle the glaze over them in a decorative pattern. The warmth will help the glaze spread slightly and set with a beautiful sheen. Allow to cool completely before serving, or enjoy while still slightly warm for an extra-special treat.</li></ol>