Matcha Green Tea Danish Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the Danish dough:</li> <li class="ingredients-single-item">500g strong bread flour</li> <li class="ingredients-single-item">10g salt</li> <li class="ingredients-single-item">75g granulated sugar</li> <li class="ingredients-single-item">14g active dry yeast</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">120ml warm milk</li> <li class="ingredients-single-item">120ml water</li> <li class="ingredients-single-item">250g cold unsalted butter, for lamination</li> <li class="ingredients-single-item">For the matcha custard filling:</li> <li class="ingredients-single-item">500ml whole milk</li> <li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">4 egg yolks</li> <li class="ingredients-single-item">40g cornstarch</li> <li class="ingredients-single-item">25g high-quality matcha powder (ceremonial grade preferred)</li> <li class="ingredients-single-item">50g unsalted butter, softened</li> <li class="ingredients-single-item">For the finish:</li> <li class="ingredients-single-item">1 egg, beaten for egg wash</li> <li class="ingredients-single-item">50g powdered sugar</li> <li class="ingredients-single-item">1 tbsp matcha powder</li> <li class="ingredients-single-item">2-3 tbsp water</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">Fine mesh sieve</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> First, make the matcha custard filling. In a medium saucepan, heat the milk with the vanilla seeds or extract until just below boiling point. Meanwhile, in a bowl, whisk together the sugar, egg yolks, and cornstarch until pale and smooth. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Temper the egg mixture by slowly pouring about a third of the hot milk while whisking constantly. Pour this mixture back into the remaining hot milk in the saucepan and return to medium heat. Cook, whisking continuously, until the custard thickens significantly and begins to bubble gently. This should take 3-4 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Remove from heat and sift the matcha powder over the custard, whisking vigorously to incorporate completely without lumps. The matcha needs to be fully integrated while the mixture is still hot for the best flavor distribution. Add the softened butter and whisk until melted and incorporated. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Transfer the custard to a shallow dish, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours or overnight. This allows the flavors to develop fully and the custard to set properly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> For the Danish dough, combine the flour, salt, and sugar in the bowl of a stand mixer. In a separate small bowl, dissolve the yeast in the warm milk and let stand for 5 minutes until foamy. Add the yeast mixture, water, and eggs to the flour mixture. Mix with the dough hook on low speed until a cohesive dough forms, about 2 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Increase to medium speed and knead for 5-7 minutes, until the dough is smooth and elastic but still slightly sticky. The gluten development at this stage is crucial for the structure of your danishes. Shape into a rectangle about 2cm thick, wrap in plastic, and refrigerate for 30 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Prepare the butter block for lamination. Place the cold butter between two pieces of parchment paper and beat with a rolling pin to soften slightly. Shape into a 15cm square about 1cm thick. The butter should be pliable but still cold—this temperature balance is essential for successful lamination. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Roll the chilled dough into a 30cm square. Place the butter block diagonally in the center of the dough. Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal. You've now created a butter packet within the dough, which will create the signature flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> On a lightly floured surface, roll the dough into a rectangle about 45cm by 20cm, keeping the edges straight and even. Fold the dough in thirds like a letter (this is called a "single fold"). Wrap and refrigerate for 30 minutes. The resting period allows the gluten to relax and the butter to firm up again. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Repeat the rolling and folding process twice more, chilling the dough for 30 minutes between each fold. After the final fold, wrap the dough tightly and refrigerate for at least 2 hours or overnight. This extended rest is crucial for flavor development and to prevent the butter from leaking during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> When ready to shape, remove the dough from the refrigerator and let it sit at room temperature for about 15 minutes to slightly soften. On a lightly floured surface, roll the dough into a rectangle about 40cm by 30cm and 3-4mm thick. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Cut the dough into 12 equal squares. Place a generous tablespoon of chilled matcha 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. Alternatively, fold all four corners to the center for a different shape. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Place the shaped danishes on parchment-lined baking sheets, leaving about 5cm between each. Cover loosely with lightly oiled plastic wrap and let proof at room temperature until visibly puffy but not doubled in size, about 1 hour. The pastries should feel light and airy when gently touched. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Preheat your oven to 190°C. Gently brush the danishes with beaten egg, being careful not to deflate them. Bake for 20-25 minutes, rotating the pans halfway through, until deeply golden brown. The high initial heat helps create steam from the butter, which pushes apart the dough layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> While the danishes cool slightly, prepare the matcha glaze by sifting together the powdered sugar and matcha powder. Gradually add water, stirring until you achieve a smooth, pourable consistency that's thick enough to hold its shape when drizzled. </li> <li class="MethodStepper"> <h4 class="step-title">Step 16</h4> When the danishes have cooled for about 10 minutes, drizzle with the matcha glaze. Serve warm or at room temperature. The danishes are best enjoyed the same day but will keep in an airtight container for up to 2 days. You can refresh them in a 150°C oven for 5 minutes before serving. </li> </ol>