Cinnamon Raisin Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g active dry yeast</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">125ml warm milk (around 38°C)</li><li class="ingredients-single-item">125ml water, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</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 filling:</li><li class="ingredients-single-item">150g soft brown sugar</li><li class="ingredients-single-item">75g unsalted butter, softened</li><li class="ingredients-single-item">3 tbsp ground cinnamon</li><li class="ingredients-single-item">200g raisins</li><li class="ingredients-single-item">1 tbsp orange zest (optional)</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g icing sugar</li><li class="ingredients-single-item">3-4 tbsp milk</li><li class="ingredients-single-item">1 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">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Ruler (for measuring dough dimensions)</li><li class="equipment-single-item">Sharp knife or pastry wheel</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 flour, sugar, and salt. In a separate bowl, dissolve the yeast in warm milk (the milk should feel just warm to the touch, around 38°C – too hot will kill the yeast). Let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the yeast mixture, eggs, water, and vanilla to the flour mixture. Using the dough hook, mix on low speed until combined, 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. The dough should feel slightly tacky but not sticky – this indicates proper gluten development for a strong dough that can handle the butter lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the dough to chill, making it easier to work with during lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, 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 x 15cm square. The butter should be pliable but still cold – the ideal consistency is similar to the dough, which ensures even lamination. Refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll the chilled dough into a 30cm x 30cm square. Place the butter block diagonally in the center of the dough. Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal well. You should now have a square package with butter fully enclosed inside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll the dough into a rectangle about 45cm x 20cm, keeping the edges straight and even. Perform your first fold by folding the bottom third of the dough up, then the top third down (like folding a letter). This is called a "single fold" or "letter fold." Wrap the dough and refrigerate for 30 minutes. This cooling period is crucial – it relaxes the gluten and keeps the butter cold, which is essential for creating those beautiful, flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Repeat this rolling and folding process two more times, always refrigerating the dough for 30 minutes between folds. After the final fold, refrigerate the dough for at least 1 hour or preferably overnight. This extended rest allows the gluten to fully relax and the butter to solidify, resulting in better lamination and flakier pastries.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the dough is chilling, prepare the filling. Mix the softened butter, brown sugar, and cinnamon until well combined. If using orange zest, fold it in now. The mixture should be spreadable but not runny. In a separate bowl, soak the raisins in hot water for 5 minutes to plump them up, then drain thoroughly and pat dry. Moist raisins will provide better flavor and prevent them from burning during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>On a lightly floured surface, roll the chilled dough into a large rectangle about 60cm x 40cm and 3-4mm thick. Trim the edges with a sharp knife to create clean lines – this exposes the layers and ensures even baking. Spread the cinnamon-sugar mixture evenly over the dough, leaving a 2cm border along one long edge. Sprinkle the plumped raisins evenly over the cinnamon mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Starting from the long edge (opposite the clean border), roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife, cut the log into 12 equal pieces, each about 5cm thick. Place the Danish swirls on parchment-lined baking sheets, leaving ample space between them as they will expand during proofing and baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For traditional Danish shapes, you can alternatively fold the dough in various ways: fold opposite corners to the center for diamond shapes, or fold the sides in and twist the ends for a knotted appearance. Regardless of shape, ensure the raisin filling is visible on top.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Cover the shaped pastries with a clean kitchen towel and let them proof in a warm, draft-free place for 45-60 minutes, or until noticeably puffy and almost doubled in size. The slow rise allows for flavor development and ensures a light, airy texture. Towards the end of proofing, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Gently brush the proofed danishes with egg wash, being careful not to deflate them. The egg wash gives them a beautiful golden color and glossy finish. Bake for 20-25 minutes until deeply golden brown. Watch them carefully after 15 minutes – the high sugar content can cause them to brown quickly. If they're browning too fast, cover loosely with foil. The internal temperature should reach 88°C (190°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>While the danishes are baking, prepare the glaze by whisking together the icing sugar, vanilla extract, and enough milk to reach a thick but pourable consistency. The glaze should coat the back of a spoon but still flow slowly – this ensures it will set nicely on the pastries without running off completely.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the baked danishes to cool on the baking sheets for 5 minutes, then transfer to a wire rack. When they're still warm but not hot (about 10-15 minutes out of the oven), drizzle the glaze over the top. The residual warmth helps the glaze to set with a slight shine. Enjoy warm or at room temperature. These danishes are best the day they're made but can be stored in an airtight container for up to 2 days. You can also freeze them unglazed for up to a month – simply reheat and glaze before serving.</li></ol>