Cinnamon Swirl Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Danish dough:</li><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">40g granulated sugar</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">120ml warm milk (about 38°C)</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">225g cold unsalted butter, for lamination</li><li class="ingredients-single-item">For the cinnamon filling:</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">3 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</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, whisk together 375g flour, 40g sugar, 7g yeast, and 1 tsp salt. In a separate bowl, combine the warm milk, eggs, and vanilla. With the mixer on low speed using the dough hook, slowly add the wet ingredients to the dry. Mix for 5-7 minutes until a smooth, slightly sticky dough forms that pulls away from the sides of the bowl. The dough should be elastic but not overly sticky - if it's too wet, add a tablespoon of flour at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the dough to a lightly floured bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size. The slow rise helps develop flavor and structure in your danish dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough rises, prepare your butter block for lamination. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin until malleable but still cold. Shape it into a 15cm square, wrap in the parchment, and refrigerate until needed. The butter should be cool but pliable - this is crucial for creating those lovely layers!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>After the first rise, punch down the dough and roll it out on a lightly floured surface to a 30cm square. Place the butter square in the center at a 45-degree angle (like a diamond in a square). Fold the corners of the dough over the butter to enclose it completely, pinching the edges to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Now for the lamination process: Roll the dough out to a rectangle about 45cm x 20cm, keeping the edges as straight as possible. Fold the dough in thirds like a letter (this is called a "single fold"). Wrap in plastic and refrigerate for 30 minutes. This chilling time allows the butter to firm up again and the gluten to relax.</li><li class="MethodStepper"><h4 class="step-title">Step 6</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 well and refrigerate for at least 2 hours or overnight. The longer rest develops better flavor and makes the dough easier to work with.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Meanwhile, make the cinnamon filling by mixing the brown sugar, cinnamon, softened butter, and vanilla in a bowl until well combined. It should have a spreadable consistency - not too runny or too stiff.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to shape, remove the dough from the refrigerator and divide it in half. Return one half to the refrigerator while working with the other. On a lightly floured surface, roll the dough into a rectangle about 30cm x 40cm and about 5mm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread half of the cinnamon filling evenly over the dough, leaving a 1cm border around the edges. Starting from the long edge, tightly roll the dough into a log. Cut the log into 6 equal pieces. Repeat with the remaining dough and filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the danish swirls on parchment-lined baking sheets, leaving about 5cm between each one. Cover loosely with plastic wrap and let rise in a warm place for about 45 minutes, or until puffy and nearly doubled in size. The danishes should look pillowy and when gently pressed with a finger, the indentation should slowly fill back in.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C. Brush the danishes lightly with an egg wash (1 egg beaten with 1 tablespoon of water) for a golden shine. Bake for 18-20 minutes, until deeply golden brown. The internal temperature should reach about 88°C when fully baked. If they're browning too quickly, tent loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the danishes are baking, prepare the glaze by whisking together the powdered sugar, milk, vanilla, and salt until smooth. The consistency should be thick but pourable - add more milk or sugar as needed to adjust.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the danishes to cool on the baking sheets for 5 minutes, then transfer to a wire rack. While still warm (but not hot), drizzle the glaze over the top. The warm pastries will help the glaze to set beautifully with a slight sheen. Enjoy while still slightly warm for the most heavenly experience!</li></ol>