Danish Wreath Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">120ml warm milk</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the butter layer:</li><li class="ingredients-single-item">200g cold unsalted butter</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">150g almond paste (marzipan)</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp almond extract</li><li class="ingredients-single-item">80g candied cherries (or maraschino cherries, drained well)</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 large egg, beaten with 1 tablespoon 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">30g sliced almonds, for garnish</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">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</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>In a stand mixer bowl, combine flour, sugar, salt, and yeast. Warm the milk to about 38°C (100°F) - it should feel warm to the touch but not hot. Add warm milk, egg, and vanilla to the dry ingredients. Mix with the dough hook on low speed until combined, then increase to medium speed and knead for 5 minutes until you have a smooth, elastic dough that clears the sides of the bowl but still sticks slightly to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the dough to a lightly floured surface and shape into a rectangle. Wrap in plastic wrap and refrigerate for at least 30 minutes. This rest period allows the gluten to relax, making the dough easier to roll and reducing shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the butter layer by placing the cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a 20cm square about 0.5cm thick. Keep the butter cold but pliable - if it's too hard, it will break through the dough; too soft and it will be absorbed. Return to the refrigerator if it becomes too soft.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll the chilled dough into 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 seams to seal the butter inside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the dough into a rectangle about 45cm x 20cm, keeping the edges straight and even. Fold the dough into thirds like a letter: fold one-third of the dough over the middle, then fold the remaining third over the top. This is your first "turn." Wrap in plastic and refrigerate for 30 minutes. The cold rest periods between turns are crucial for maintaining distinct butter layers, which will create the flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the rolling and folding process for a total of three turns, chilling the dough for 30 minutes between each turn. After the final turn, wrap the dough and refrigerate for at least 1 hour or overnight for the best results.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough chills, prepare the filling. In a mixing bowl, beat together the almond paste, softened butter, and sugar until smooth. Add the egg and almond extract, beating until well combined. The mixture should be spreadable but not runny. Chop the cherries into smaller pieces if they're large.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a rectangle approximately 60cm x 25cm. The dough should be about 3mm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread the almond filling evenly over the dough, leaving a 2cm border along all edges. Sprinkle the chopped cherries over the almond filling. Starting with the long edge, roll the dough into a tight log, pinching the seam to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the log to the prepared baking sheet and shape it into a ring, joining the ends and pinching them together to seal. Using scissors or a sharp knife, make cuts about two-thirds of the way through the ring at 3cm intervals. Gently twist each section slightly outward to expose the filling, creating the wreath pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover loosely with a clean kitchen towel and let rise in a warm place for about 30 minutes until slightly puffy. The pastry won't double in size like regular bread but should look less dense.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the wreath gently with egg wash, being careful not to deflate the dough. Bake in the preheated oven for 25-30 minutes until deeply golden brown. If the wreath is browning too quickly, cover loosely with aluminum foil. The internal temperature should reach about 88°C (190°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the wreath to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth, adjusting consistency with more milk or sugar as needed. The glaze should be thick enough to hold its shape but thin enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Once the wreath has cooled, drizzle with the glaze and immediately sprinkle with sliced almonds before the glaze sets. The Danish wreath is best enjoyed the day it's made but can be stored in an airtight container for up to 2 days. You can also freeze the baked wreath (without glaze) for up to 1 month - simply thaw at room temperature and add fresh glaze before serving.</li></ol>