Cardamom Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">350g strong bread flour</li><li class="ingredients-single-item">40g granulated sugar</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tsp ground cardamom</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">150ml whole milk, lukewarm</li><li class="ingredients-single-item">For the butter block:</li><li class="ingredients-single-item">250g cold unsalted butter</li><li class="ingredients-single-item">For the almond filling:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">100g ground almonds</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">1 tsp ground cardamom</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 large egg, beaten with 1 tbsp milk</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">100g icing sugar</li><li class="ingredients-single-item">2-3 tbsp warm water</li><li class="ingredients-single-item">¼ tsp ground cardamom (optional)</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></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In the bowl of your stand mixer, combine the bread flour, sugar, yeast, salt, and ground cardamom. Mix briefly to distribute the ingredients evenly. Make a well in the center, then add the beaten egg and lukewarm milk. Using the dough hook attachment, mix on low speed until everything comes together, then increase to medium speed and knead for 5-7 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size. This slow rise develops flavor and gluten structure that will support your lamination later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough rises, prepare your butter block. 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 square that's about 1cm thick. The butter should be pliable but still cold – this is crucial for proper lamination. Refrigerate until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make the almond filling by beating together the softened butter and caster sugar until light and fluffy. This aeration creates a lighter texture in the final filling. Add the ground almonds, egg, vanilla extract, and ground cardamom, then beat until thoroughly combined. Transfer to a piping bag and refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has risen, punch it down gently and transfer to a lightly floured surface. Roll it out to a rectangle about 30cm x 20cm. Place the chilled butter block in the center of the dough so that it covers the middle third. Fold the left third of dough over the butter, then fold the right third over (like folding a letter). Pinch the edges to seal the butter inside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Turn the dough 90 degrees so the open edges are facing you. Roll it out again to a rectangle about 45cm x 20cm, maintaining an even thickness. Fold the dough in thirds again (letter fold). This completes your first "turn". Wrap the dough in plastic wrap and refrigerate for 30 minutes. The chilling period allows the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Repeat the rolling and folding process (steps 5-6) two more times, chilling the dough for 30 minutes between each turn. This creates multiple layers of butter and dough that will puff up during baking, creating that distinctive flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After the final turn and chilling period, roll the dough out to a rectangle about 60cm x 30cm. Trim the edges with a sharp knife to create neat sides. Cut the dough into 12 equal squares, approximately 10cm each.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pipe a generous amount of almond filling (about 1-2 tablespoons) into the center of each square. To form the classic Danish shape, make diagonal cuts from each corner toward the center (but not all the way through). Fold alternate corners into the center, pressing gently to seal. Alternatively, you can fold two opposite corners to the center for a different look.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the shaped Danishes on parchment-lined baking sheets, leaving about 5cm between each one to allow for expansion. Cover loosely with plastic wrap and let them prove in a warm place for 30-45 minutes until visibly puffy. The pastries should spring back slowly when gently pressed – this indicates perfect proofing.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C (170°C fan). When the Danishes have finished proving, brush them gently with the egg wash, being careful not to deflate them. This egg wash will give them a beautiful golden color and glossy finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 20-25 minutes until deeply golden brown. The internal temperature should reach about 88°C if you have a thermometer. If they're browning too quickly, cover loosely with foil. Transfer to a wire rack to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the Danishes are still warm, prepare the glaze by mixing the icing sugar with enough warm water to create a smooth, pourable consistency. Stir in the ground cardamom if using. Drizzle the glaze over the warm pastries – applying it while they're still warm allows some of the glaze to soak in, adding moisture and sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve the Cardamom Danishes slightly warm or at room temperature. They're best enjoyed within 24 hours of baking when the contrast between the crisp exterior and tender interior is at its peak, but will keep in an airtight container for up to 2 days. You can also freeze them unglazed for up to 1 month and refresh in a 160°C oven for 5-7 minutes before glazing.</li></ol>