Apricot Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g all-purpose flour</li><li class="ingredients-single-item">40g granulated sugar</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">250g cold unsalted butter, cut into thin slices</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">120ml cold milk</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">300g apricot preserves</li><li class="ingredients-single-item">200g fresh apricots, pitted and sliced (or canned apricots, drained)</li><li class="ingredients-single-item">1 egg beaten with 1 tbsp water (for egg wash)</li><li class="ingredients-single-item">50g apricot jam, warmed (for glaze)</li><li class="ingredients-single-item">Powdered sugar for dusting (optional)</li></ul>

<ul class="equipment-main-list"><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">Bench scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, whisk together the milk, 1 egg, and vanilla extract until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of the dry ingredients and pour in the milk mixture. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 3-4 minutes until smooth. The dough should be slightly firm but not sticky. Shape into a rectangle, wrap in plastic, and refrigerate for 30 minutes. This initial chilling firms up the dough, making it easier to laminate with butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your butter block. Place the cold butter slices between two sheets of parchment paper and beat with a rolling pin until malleable but still cold. Shape into a 20x15cm rectangle. Return to the refrigerator if it becomes too soft.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the chilled dough on a lightly floured surface into a 30x20cm rectangle. Place the butter block on one half of the dough, leaving a 1cm border. Fold the other half of the dough over the butter and seal the edges by pinching them together. This encases the butter completely, which is crucial for creating those beautiful, flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Position the dough so the sealed edge is on your right. Roll the dough into a 45x20cm rectangle, keeping the edges straight and even. Brush off excess flour. Fold the dough in thirds like a business letter (bottom third up, top third down). This completes your first "turn." Wrap in plastic and refrigerate for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. After the third turn, wrap the dough well and refrigerate for at least 2 hours or overnight. This extended chilling relaxes the gluten and firms the butter, ensuring your pastry will be flaky rather than tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the chilled dough into a large rectangle about 35x45cm and 3-4mm thick. Trim the edges with a sharp knife to create clean lines. Cut the dough into 12 equal squares, approximately 10x10cm each.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To shape each Danish, place a heaping tablespoon of apricot preserves in the center of each square. Top with 2-3 fresh apricot slices. Bring two opposite corners of each square together in the center, pinching to seal. Alternatively, fold all four corners toward the center without fully meeting, leaving the filling visible. Place the shaped Danishes on parchment-lined baking sheets, leaving 5cm between each pastry to allow for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the Danishes loosely with oiled plastic wrap and let them proof in a warm place for 45-60 minutes until puffy but not doubled in size. The pastry should feel light and airy when gently touched.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 190°C (375°F). Brush the Danishes gently with egg wash, being careful not to deflate them. The egg wash gives the pastries their beautiful golden color.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 18-20 minutes, rotating the pans halfway through, until the Danishes are deeply golden brown. Look for a rich color on the edges - if they're too pale, the layers won't be properly set and could collapse.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While still warm, brush the pastries lightly with warmed apricot jam for a beautiful shine. This seals in moisture and adds an extra layer of apricot flavor. Allow to cool on the baking sheets for 5 minutes, then transfer to wire racks. Dust with powdered sugar just before serving if desired.</li></ol>