Cherry Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Danish Dough:</li><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g instant yeast</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">125ml warm milk</li><li class="ingredients-single-item">80ml water</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">250g cold unsalted butter (for lamination)</li><li class="ingredients-single-item">For the Cherry Filling:</li><li class="ingredients-single-item">500g fresh cherries, pitted and halved (or frozen cherries, thawed)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">Juice of 1 lemon</li><li class="ingredients-single-item">15g cornstarch</li><li class="ingredients-single-item">30ml water</li><li class="ingredients-single-item">1/2 tsp almond extract (optional)</li><li class="ingredients-single-item">For the Glaze:</li><li class="ingredients-single-item">150g 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">For Finishing:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">Pearl sugar for sprinkling (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><li class="equipment-single-item">Cherry pitter (if using fresh cherries)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the cherry filling so it can cool completely. In a medium saucepan, combine the pitted cherries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for about 5 minutes until the cherries start to break down and release their juices.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, mix the cornstarch with 30ml of water to create a slurry. Slowly pour this into the simmering cherry mixture while stirring constantly. Continue cooking for 2-3 minutes until the mixture thickens significantly (it should coat the back of a spoon). Remove from heat, stir in the almond extract if using, and transfer to a bowl. Cover with plastic wrap directly touching the surface (to prevent a skin from forming) and refrigerate until completely cool.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the Danish dough, combine the flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook. In a separate bowl, whisk together the eggs, warm milk, water, and vanilla extract. With the mixer running on low speed, gradually add the wet ingredients to the dry ingredients until a shaggy dough forms.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase the speed to medium and knead for 5-7 minutes until the dough is smooth and elastic. It should be slightly tacky but not sticky - add a little more flour if needed. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until nearly doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough is rising, prepare the butter for lamination. Place the cold butter between two pieces of parchment paper and use a rolling pin to pound and shape it into a 20cm square about 1cm thick. Keep refrigerated until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After the dough has risen, turn it out onto a lightly floured surface and roll it into a 30cm square. Place the butter square in the center of the dough at a 45-degree angle (like a diamond in a square). Fold the corners of the dough over the butter, overlapping them slightly and pinching the seams to completely seal the butter inside.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll the dough into a rectangle approximately 45cm long by 20cm wide. Fold the dough into thirds like a letter (this is called a "single fold"). Wrap in plastic wrap and refrigerate for 30 minutes. This resting period is crucial as it allows the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the dough from the refrigerator and place it on a lightly floured surface with the open end facing you. Roll it again into a 45cm by 20cm rectangle and perform another single fold. Wrap and refrigerate for another 30 minutes. Repeat this process one more time for a total of three single folds. After the final fold, refrigerate the dough for at least 1 hour, or overnight for best results.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to shape the Danishes, line two baking sheets with parchment paper. Roll the chilled dough on a lightly floured surface into a rectangle approximately 45cm by 30cm and about 3-4mm thick. Using a sharp knife or pizza cutter, trim the edges to create neat sides, then cut the dough into 12 equal squares.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place a tablespoon of the cherry filling in the center of each square. There are several ways to shape your Danishes: for a simple version, fold two opposite corners into the center over the filling; for a pinwheel, make cuts from each corner toward the center (not all the way), then fold every other point to the center; or for a classic diamond shape, fold all four corners into the center and press gently to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the shaped Danishes to the prepared baking sheets, leaving about 5cm between each pastry as they will expand during proofing and baking. Cover loosely with plastic wrap and let proof in a warm place for 30-45 minutes, until visibly puffy but not quite doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Preheat your oven to 190°C (375°F). When the Danishes have finished proofing, brush them gently with beaten egg and sprinkle with pearl sugar if using. Bake for 18-20 minutes, rotating the pans halfway through, until they're golden brown and the pastry feels light. The internal temperature should reach about 88°C (190°F) if you're using a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the Danishes are cooling, 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 it's too thin – you want it to be thick enough to hold its shape slightly when drizzled.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>When the Danishes have cooled for about 10 minutes (they should still be warm but not hot), drizzle the glaze over them in a zigzag pattern or spread a thin layer over the top, avoiding the cherry filling in the center. The warmth will help the glaze set with a beautiful sheen.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the Danishes to cool completely on the baking sheets set over wire racks. The pastries are best enjoyed the day they're made but can be stored in an airtight container at room temperature for up to 2 days. You can refresh them in a 160°C (320°F) oven for 5 minutes before serving to restore some of their crispness.</li></ol>