Lemon Poppy Seed Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">10g instant yeast</li><li class="ingredients-single-item">240ml cold milk</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the butter block:</li><li class="ingredients-single-item">250g cold unsalted butter</li><li class="ingredients-single-item">For the lemon curd filling:</li><li class="ingredients-single-item">4 large lemons, zested and juiced (about 120ml juice)</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g unsalted butter, cubed</li><li class="ingredients-single-item">3 large eggs plus 1 yolk</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">25g poppy seeds</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 large egg beaten with 1 tbsp water</li><li class="ingredients-single-item">For the lemon glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp lemon juice</li><li class="ingredients-single-item">10g poppy seeds, for topping</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">Digital kitchen thermometer</li><li class="equipment-single-item">Microplane or zester</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the lemon curd filling a day ahead. In a heatproof bowl, combine lemon zest, juice, sugar, butter, eggs, egg yolk, and cornstarch. Place over a pot of simmering water (bain-marie) and whisk constantly until the mixture thickens enough to coat the back of a spoon (about 82-85°C). This should take 8-10 minutes – be patient as rushing this step can lead to curdling. Once thickened, strain through a fine mesh sieve, then stir in 15g of poppy seeds. Cover directly with plastic wrap to prevent a skin forming and refrigerate overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the Danish dough, combine flour, salt, sugar, and yeast in the bowl of your stand mixer. In a separate container, whisk together the cold milk, egg, and vanilla. With the mixer on low speed using the dough hook, gradually add the liquid ingredients to the dry ingredients. Mix until a shaggy dough forms, about 2-3 minutes. The cold ingredients help prevent the butter from melting during lamination later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Increase to medium speed and knead for 5-7 minutes until the dough is smooth and elastic but still slightly tacky. Shape into a rectangle about 2cm thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and makes rolling easier.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your butter block. Place the cold butter between two pieces of parchment paper and beat with a rolling pin until malleable but still cold. Shape into a 15cm square about 1cm thick. Return to the refrigerator until firm but pliable, about 15 minutes. The butter should be at the same consistency as the dough – cold but workable.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll the chilled dough into a 30cm square. Place the butter block at a 45-degree angle in the center (like a diamond on a square). Fold the corners of the dough over the butter, overlapping slightly and sealing the edges firmly. You've now successfully enclosed the butter, which is crucial for creating those beautiful laminated layers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll the dough into a rectangle about 45cm x 20cm, keeping the edges straight and even. Perform your first letter fold: fold the top third down and the bottom third up, like folding a business letter. Turn the dough 90 degrees (so the open sides are to your right and left). Roll again into a rectangle and repeat the letter fold. Wrap tightly in plastic and refrigerate for 1 hour. This completes your first two "turns" of lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Repeat step 6 two more times (for a total of four turns), chilling the dough for 30 minutes between each set. After the final turn, wrap the dough and refrigerate for at least 2 hours or overnight. Proper chilling prevents the butter from leaking out during baking and ensures distinct layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On baking day, line two baking sheets with parchment paper. Roll the chilled dough on a lightly floured surface into a rectangle about 36cm x 45cm and 4mm thick. Using a sharp knife or pastry wheel, trim the edges and cut into twelve 9cm squares.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To shape the Danish, place a square on your work surface with a corner pointing toward you. Fold each corner toward the center, pressing gently to seal the corners together, leaving the center open for the filling. Transfer to the prepared baking sheets, spacing them about 5cm apart.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place about 1 tablespoon of the chilled lemon curd in the center of each Danish. Don't overfill, as the curd will bubble slightly during baking. Cover loosely with plastic wrap and let proof at room temperature until puffy but not doubled, about 45-60 minutes. The pastries should look visibly expanded but still hold their shape well.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C (375°F). Gently brush the exposed pastry (not the filling) with egg wash, being careful not to let it drip down the sides, which can prevent proper rise. Bake for 20-25 minutes, rotating pans halfway through, until deeply golden brown. The darker color isn't burning – it's caramelization that provides flavor and indicates properly baked laminated dough.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the Danish are baking, prepare the glaze by whisking together powdered sugar and enough lemon juice to create a thick but pourable consistency. It should ribbon off the whisk but disappear into the mixture within a few seconds.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the Danish to cool on the baking sheets for 10 minutes, then transfer to a wire rack. When they're still warm but not hot, drizzle with the lemon glaze and immediately sprinkle with the remaining poppy seeds. The warmth helps the glaze set with a beautiful sheen. Serve warm or at room temperature. These Danish are best enjoyed the day they're made, but can be stored in an airtight container for 1-2 days and briefly reheated in a 150°C oven to refresh.</li></ol>