Blueberry Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">250g cold unsalted butter, divided (50g for dough, 200g for butter block)</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">7g instant dry 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">2 large eggs, divided (1 for dough, 1 for egg wash)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">350g fresh or frozen blueberries</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">20g cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">Zest of 1 lemon</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></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">2 baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the dough. In a large bowl of a stand mixer, combine the flour, 50g butter (cut into small pieces), sugar, yeast, and salt. Using the dough hook attachment, mix on low speed to incorporate the butter into the dry ingredients until it resembles coarse crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the cold milk, 1 egg, and vanilla extract. With the mixer running on low speed, gradually add the wet ingredients to the dry mixture. Mix until the dough comes together, about 3-4 minutes. The dough should be soft but not sticky – if it feels too wet, add a tablespoon of flour at a time; if too dry, add a teaspoon of milk.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Shape into a rectangle about 2cm thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the yeast to slowly activate, which will make rolling easier later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the butter block. Place the remaining 200g cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 15x20cm rectangle. The goal is to make the butter pliable without warming it too much. Once shaped, refrigerate the butter block until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Make the blueberry filling by combining blueberries, sugar, cornstarch, lemon juice, and zest in a saucepan. Cook over medium heat, stirring frequently, until the mixture bubbles and thickens, about 5-7 minutes. The cornstarch activates fully at boiling temperature, ensuring your filling will set properly. Transfer to a bowl and refrigerate until completely cool.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After the dough has chilled, roll it out on a lightly floured surface into a 30x20cm rectangle. Place the chilled butter block on the bottom two-thirds of the dough, leaving a 1cm border around the edges. Fold the top (unbuttered) third of dough down over the middle third, then fold the bottom third up, like folding a letter. Pinch the edges to seal in the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Turn the dough 90 degrees so the open edges are facing left and right. Roll out again into a 30x20cm rectangle, and repeat the letter fold. Wrap in plastic and refrigerate for 30 minutes. This process creates the signature flaky layers in Danish pastry by creating thin sheets of butter between dough layers.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. After the final fold, wrap the dough and refrigerate for at least 1 hour, or overnight for best results. The extended refrigeration allows the gluten to relax while the yeast slowly develops flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to shape the pastries, line two baking sheets with parchment paper. Roll the chilled dough on a lightly floured surface into a 40x30cm rectangle, about 3-4mm thick. Trim the edges with a sharp knife to create neat sides.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cut the dough into 12 equal squares, approximately 10x10cm each. Place a generous tablespoon of the cooled blueberry filling in the center of each square. Fold two opposite corners of each square toward the center, pressing them together firmly to seal. Transfer the shaped pastries to the prepared baking sheets, leaving space between each one.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover the pastries loosely with plastic wrap and let them rise at room temperature for 30-45 minutes, until slightly puffy. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Beat the remaining egg with 1 tablespoon of water to create an egg wash. Gently brush the pastries with the egg wash, being careful not to deflate them. The egg wash gives the pastries a beautiful golden shine when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 22-25 minutes, rotating the pans halfway through, until the pastries are deeply golden brown. The darker color ensures the layers are fully baked with no doughy centers. Transfer to a wire rack to cool for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>While the pastries are cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. The consistency should be thick enough to hold its shape but thin enough to drizzle – adjust with more milk or sugar as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>When the pastries have cooled slightly but are still warm, drizzle the glaze over them using a spoon or piping bag. The residual heat will help the glaze set with a beautiful sheen. Serve warm or at room temperature for the best texture and flavor. These pastries are best enjoyed the day they're made, but can be stored in an airtight container for 1-2 days and briefly reheated before serving.</li></ol>