Cranberry Danish Recipe

Learn how to make the best homemade Cranberry Danish with this easy baking recipe! Perfect laminated dough creates flaky, buttery layers surrounding a tart-sweet cranberry filling. Master the art of Danish pastry with our foolproof technique that delivers bakery-quality results every time.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

20 mins

Serves:

12 danishes

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cranberry Danish Recipe?

The main ingredients include all-purpose flour, sugar, yeast, butter, eggs, and milk for the laminated dough, plus fresh cranberries, orange juice, and zest for the filling. A simple glaze made from powdered sugar, milk, and vanilla adds the finishing touch.

How to cook Cranberry Danish Recipe at home?

Learn how to cook Cranberry Danish Recipe by mastering the lamination process - creating buttery layers in the dough through a series of folds and rests. Make the cranberry filling first, then prepare the yeast dough, laminate with butter, shape into squares with filling, and bake until golden brown before adding a drizzle of vanilla glaze.

What makes Danish pastry dough different from regular bread dough?

Danish pastry is a laminated dough (similar to croissants) where butter is folded into yeasted dough multiple times, creating distinct flaky layers. The fermentation is slower and the texture is richer and more tender than regular bread dough, resulting in that signature buttery pastry.

Can I use different fruits for Danish pastries instead of cranberries?

Absolutely! The Danish pastry technique works beautifully with many fillings. Try apple with cinnamon, fresh berries, stone fruits like peaches or apricots, or even citrus curd. Adjust the sugar depending on your fruit's natural sweetness. Just ensure fillings aren't too wet.

Why does my Danish pastry need to rest between folds?

The resting periods are crucial for two reasons: they allow the gluten in the dough to relax (preventing shrinkage and toughness) and keep the butter cold. If the butter gets too warm, it incorporates into the dough rather than creating those essential flaky layers.

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