Dulce de Leche Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the 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</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">120ml whole milk, lukewarm</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">For the butter block:</li><li class="ingredients-single-item">225g cold unsalted butter</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g dulce de leche (or homemade caramelized condensed milk)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tbsp milk</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1/2 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">Ruler (for measuring dough)</li><li class="equipment-single-item">Pastry wheel or sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or stand mixer, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the lukewarm milk and egg. With the mixer running on low speed, gradually add the wet ingredients to the dry, followed by the softened butter. Mix for about 5 minutes until you have a smooth, slightly sticky dough. The dough should pull away from the sides of the bowl but still feel tacky to the touch – this moisture is essential for a tender Danish.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and shape into a rectangle. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. This rest period allows the gluten to relax and the butter to firm up, which is crucial for successful lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your butter block. Place the cold butter between two sheets of parchment paper and beat with a rolling pin until malleable but still cool. Shape it into a 15cm x 15cm square, wrap it back in parchment paper, and refrigerate until needed. The butter should be cool but pliable – if it's too hard it will break through the dough, too soft and it will be absorbed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the dough from the refrigerator and roll it out on a lightly floured surface into a 30cm x 30cm square. Place the butter block in the center at a 45-degree angle (like a diamond in a square). Fold the corners of the dough over the butter block to completely encase it, pinching the seams to seal. You've now created your first "package" of dough and butter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the dough into a rectangle approximately 45cm x 20cm, keeping the edges as straight as possible. Fold the dough like a letter: fold the bottom third up, then the top third down over it. This completes your first "turn." Wrap the dough and refrigerate for 30 minutes to allow 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 (Step 5) two more times, chilling the dough for 30 minutes between each turn. After the third turn, wrap the dough well and refrigerate for at least 2 hours, or preferably overnight. This extended rest allows the gluten to relax completely and the butter to distribute evenly, which will result in a more stable and flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Mix together the dulce de leche and vanilla extract until smooth. If your dulce de leche is very thick, you can warm it slightly to make it more spreadable, but be sure to cool it completely before using. The filling should be thick enough to not run out during baking but spreadable enough to work with.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the dough from the refrigerator and roll it out on a lightly floured surface into a rectangle approximately 60cm x 30cm and about 3-4mm thick. Trim the edges with a sharp knife to create neat sides. The precise thickness matters here – too thin and the pastry won't puff properly, too thick and it will be doughy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cut the dough into 12 equal squares. Place about 1-2 tablespoons of dulce de leche in the center of each square. Don't overfill or the filling will leak during baking. Fold two opposite corners of each square into the center, lightly pressing them together. Alternatively, you can fold all four corners into the center for a different shape.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the shaped pastries to baking sheets lined with parchment paper, leaving about 5cm between each one. Cover loosely with plastic wrap and let rise at room temperature for 30-45 minutes, until slightly puffy. The pastries won't double in size like regular bread, but they should look visibly expanded.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C. Whisk together the egg and milk for the egg wash, then gently brush over the pastries, being careful not to deflate them. The egg wash gives that signature golden-brown, glossy finish to your Danish pastries.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 18-20 minutes, rotating the baking sheets halfway through, until the pastries are deeply golden brown. Don't be tempted to remove them too early – proper browning ensures the dough is fully cooked and the layers are crisp. Cool on the baking sheets for 5 minutes, then transfer to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the Danish pastries are still warm, prepare the glaze by stirring together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with additional milk or powdered sugar if needed – it should be thick enough to hold its shape but thin enough to drizzle. The warm pastries will help the glaze to set with a beautiful finish.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Drizzle the glaze over the warm (not hot) pastries. Let them cool completely before serving. The pastries are best enjoyed fresh on the day they're made, but can be stored in an airtight container for up to 2 days. You can gently reheat them in a 150°C oven for 5 minutes to restore their crispness.</li></ol>