Cranberry Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Danish Dough:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">40g granulated sugar</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">120ml whole milk, lukewarm</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 Cranberry Filling:</li><li class="ingredients-single-item">300g fresh or frozen cranberries</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60ml orange juice</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">1 cinnamon stick (optional)</li><li class="ingredients-single-item">1 tbsp cornstarch mixed with 2 tbsp water</li><li class="ingredients-single-item">For the Glaze:</li><li class="ingredients-single-item">120g 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 with 1 tbsp water (egg wash)</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 even dough measurements)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the cranberry filling so it can cool completely. Combine cranberries, sugar, orange juice, and zest in a medium saucepan. Add the cinnamon stick if using. Cook over medium heat until cranberries burst and mixture begins to thicken, about 8-10 minutes. Add the cornstarch slurry and continue cooking for 2 minutes until the mixture becomes jammy. Remove from heat, discard cinnamon stick, and transfer to a bowl to cool completely. The filling can be made up to 3 days ahead and refrigerated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the dough, combine flour, sugar, yeast, and salt in the bowl of a stand mixer. In a separate bowl, whisk together egg, lukewarm milk, and vanilla extract. With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. Mix until a soft dough forms, about 3-4 minutes. The dough should be smooth but not sticky - add a tablespoon of flour if needed. Cover and let rest for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough rests, prepare the butter block for lamination. Place the cold butter between two sheets of parchment paper and beat with a rolling pin to soften slightly. Roll it into a 15cm x 15cm square. Keep refrigerated until ready to use. Proper butter temperature is crucial - it should be cold but pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll the dough into a 25cm x 25cm square. Place the butter block diagonally in the center of the dough. Fold the corners of the dough over the butter like an envelope, pinching the seams to seal completely. The butter should be fully enclosed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the dough into a rectangle approximately 45cm x 20cm, keeping the edges straight (use your ruler). Fold the dough in thirds like a letter - fold one third over the center, then fold the other third on top. This completes your first "turn." Wrap in plastic and refrigerate for 30 minutes. The refrigeration rests are essential for allowing the gluten to relax and keeping the butter cold.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the rolling and folding process twice more, chilling the dough for 30 minutes between each turn. After the third turn, wrap the dough tightly and refrigerate for at least 2 hours or overnight for best results.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to shape, line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough into a rectangle approximately 45cm x 35cm and about 3-4mm thick. Trim the edges to make them even.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cut the dough into 12 equal squares. Place a heaped tablespoon of cranberry filling in the center of each square. To shape the danish, make a cut from each corner toward the center, stopping about 1cm from the center. Fold every other corner into the center, pressing gently to seal. Alternatively, you can fold two opposite corners to the center for a simpler shape.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the shaped danishes to the prepared baking sheets, leaving space between each. Cover loosely with clean kitchen towels and let rise in a warm place for 45-60 minutes until puffy. The pastries won't double in size, but they should look noticeably expanded.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 190°C. Gently brush the danishes with egg wash, being careful not to deflate them. Bake for 18-20 minutes, rotating the pans halfway through, until deeply golden brown. The rich color indicates properly developed layers and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the danishes cool, prepare the glaze by whisking together powdered sugar, milk, and vanilla until smooth. Adjust consistency with more milk or sugar as needed - it should be thick enough to hold its shape but thin enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When the danishes have cooled for 10 minutes, drizzle with glaze. Serve warm or at room temperature. These are best enjoyed the day they're made, but can be stored in an airtight container for up to 2 days. You can also freeze unbaked shaped danishes and bake them directly from frozen, adding a few extra minutes to the baking time.</li></ol>