Earl Grey Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 tbsp loose Earl Grey tea leaves</li><li class="ingredients-single-item">300g strong bread flour</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">120ml milk</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">40g unsalted butter, softened</li><li class="ingredients-single-item">200g cold unsalted butter (for lamination)</li><li class="ingredients-single-item">1 tbsp bergamot zest (or orange zest)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the Earl Grey custard filling:</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">3 tbsp loose Earl Grey tea</li><li class="ingredients-single-item">4 egg yolks</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">30g cornstarch</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">100g powdered sugar</li><li class="ingredients-single-item">2 tbsp Earl Grey tea, brewed strong and cooled</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">Fine mesh strainer</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 grinding 1 tablespoon of the Earl Grey tea leaves in a spice grinder or mortar and pestle until fine. This will infuse the dough with tea flavor without leaving large pieces throughout. Reserve the remaining tea for the custard and glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the flour, sugar, ground tea, yeast, and salt. In a separate bowl, whisk together the milk and egg. With the mixer running on low speed with the dough hook, gradually add the milk mixture to the dry ingredients. Mix until just combined, then add the 40g of softened butter, mixing until incorporated. The butter must be properly incorporated before lamination to ensure even texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Increase the mixer speed to medium and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The gluten development at this stage is crucial for the strength needed to hold the butter layers. The dough should pass the "window pane test" - when stretched, it should form a thin, translucent membrane without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Shape the dough into a square about 15cm x 15cm, wrap in plastic wrap, and refrigerate for at least 1 hour. This initial chilling firms up the dough, making it easier to roll without sticking and allowing the gluten to relax.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough chills, prepare the butter block for lamination. Place the 200g cold butter between two sheets of parchment paper and beat with a rolling pin to flatten into a square approximately 10cm x 10cm. The butter should be cool but pliable - not too hard or soft. Refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the Earl Grey custard, heat the milk in a saucepan until just below simmer. Add 3 tablespoons of tea leaves, remove from heat, cover, and steep for 15 minutes. The slow infusion extracts the bergamot flavor without bitterness. Strain the milk through a fine mesh strainer, pressing on the tea leaves to extract maximum flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and thick. Slowly pour in the warm tea-infused milk while whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract and bergamot zest, then transfer to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until completely cool.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To begin the lamination process, roll the chilled dough on a lightly floured surface into a 25cm x 25cm square. Place the butter block diagonally in the center of the dough square, so the corners of the butter point to the middle of the dough sides. Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal. The butter should now be completely encased.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll the dough into a rectangle approximately 40cm x 20cm, keeping the edges straight and even. This precision ensures even butter distribution. Fold the dough in thirds like a business letter (fold one-third over the middle, then the remaining third on top). This completes your first "turn." Wrap in plastic wrap and refrigerate for 1 hour. The chilling period is essential between turns to keep the butter cold and prevent it from melting into the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Repeat the rolling and folding process two more times, rotating the dough 90 degrees before each roll and chilling for 1 hour between each turn. After the third turn, wrap the dough tightly and refrigerate overnight. This extended rest allows the gluten to relax completely and the butter to firm up, resulting in more defined layers when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>The next day, roll the dough on a lightly floured surface to a 40cm x 30cm rectangle, about 3-4mm thick. Trim the edges with a sharp knife to create straight sides, which reveals the layers and ensures even baking. Cut the dough into 8 equal squares.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place a tablespoon of the chilled Earl Grey custard in the center of each square. To form the Danish, bring two opposite corners of each square to the center and press firmly to seal, or fold all corners to the center for a different shape. The custard should remain mostly exposed in the center. Place the shaped Danish on parchment-lined baking sheets, leaving ample space between each.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Cover the Danish loosely with plastic wrap and let proof at room temperature for 1-2 hours, or until visibly puffy and nearly doubled in size. The final proof is critical - under-proofed Danish will be dense, while over-proofed ones may collapse during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Preheat your oven to 200°C (180°C fan). Gently brush the Danish with beaten egg, being careful not to deflate them or get egg on the custard. Bake for 18-20 minutes until deeply golden brown. The high initial temperature creates steam that helps the layers separate dramatically.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>While the Danish cool, prepare the glaze by mixing the powdered sugar with enough strong, cooled Earl Grey tea to create a pourable consistency. The tea gives the glaze both flavor and a subtle color. Drizzle over the slightly cooled Danish. These pastries are best enjoyed the day they're made, still slightly warm when the contrast between the crisp exterior and soft interior is at its peak.</li></ol>