Cinnamon Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">475g all-purpose flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">7g active dry yeast (1 standard packet)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml 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">250g cold unsalted butter (for lamination)</li><li class="ingredients-single-item">150g brown sugar</li><li class="ingredients-single-item">30g ground cinnamon</li><li class="ingredients-single-item">30g unsalted butter, softened (for filling)</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></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">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Ruler or measuring tape</li><li class="equipment-single-item">Pastry cutter or sharp knife</li><li class="equipment-single-item">Baking trays</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, mix the flour, sugar, yeast, and salt. In a separate bowl, whisk together the cold milk, egg, and vanilla extract. Pour the wet ingredients into the dry and mix until it forms a rough dough. This cold milk method slows yeast activity, giving you more control during lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Shape into a rectangle, wrap in plastic, and refrigerate for 30 minutes. Proper chilling at this stage is crucial as it relaxes the gluten and prepares the dough for better butter incorporation.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your butter block. Place the 250g cold butter between two sheets of parchment paper and beat with a rolling pin until malleable but still cold. Shape into a 20x15cm rectangle, then refrigerate until firm but pliable (about 15 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the chilled dough into a 30x20cm rectangle. Place the butter block on one half of the dough, leaving a 1cm border. Fold the other half over the butter and seal the edges thoroughly - any butter escape will compromise your layers.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Execute your first turn: Roll the dough into a 45x20cm rectangle, keeping edges straight and corners square. Fold it in thirds like a business letter. Wrap and refrigerate for 30 minutes. This precise folding technique creates the signature flaky layers in your Danish.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the rolling and folding process (called a "turn") two more times, chilling the dough for 30 minutes between each turn. On your final turn, after folding, chill the dough for at least 1 hour or overnight for best flavor development and easier handling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Meanwhile, make the cinnamon filling by mixing the brown sugar, cinnamon, and 30g softened butter until it forms a spreadable paste. The butter helps the filling adhere to the dough and prevents it from leaking out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll the chilled dough into a large rectangle about 40x30cm and 3-4mm thick. Spread the cinnamon filling evenly across the surface, leaving a 1cm border along one long edge.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Starting from the long edge with filling, tightly roll the dough into a log, sealing the edge without filling. For evenly sized pastries, use a ruler to mark every 3-4cm before cutting with a sharp knife or unflavored dental floss.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the cut pastries on parchment-lined baking trays, spacing them about 5cm apart. Gently press down the center of each roll with your thumb to create the classic Danish shape. Cover loosely with plastic wrap and let rise in a warm spot until puffy, about 45-60 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C. Bake the Danish for 18-25 minutes, rotating the trays halfway through, until deeply golden brown. The dark color isn't burning - it's caramelization that creates flavor depth and ensures the pastry is fully baked without a doughy center.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the Danish bake, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. Start with 2 tbsp of milk and add more if needed to achieve a thick but pourable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the Danish to cool on the trays for 10 minutes, then drizzle generously with the glaze while still warm. This allows some of the glaze to melt into the pastry while the rest forms a sweet, decorative topping. Serve warm or at room temperature for the best texture and flavor experience.</li></ol>