Mixed Berry Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">55g granulated sugar</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">240ml cold milk</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">250g cold unsalted butter, for lamination</li><li class="ingredients-single-item">400g mixed berries (strawberries, blueberries, raspberries, blackberries)</li><li class="ingredients-single-item">60g granulated sugar, for berry filling</li><li class="ingredients-single-item">15g cornstarch</li><li class="ingredients-single-item">2 tablespoons lemon juice</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tablespoons milk</li><li class="ingredients-single-item">1/2 teaspoon 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">Parchment paper</li><li class="equipment-single-item">Bench scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a stand mixer bowl, combine the flour, salt, sugar, and instant yeast. In a separate bowl, whisk together the cold milk, eggs, and vanilla extract. With the mixer on low speed using the dough hook, gradually add the wet ingredients to the dry until a soft dough forms. The cold ingredients help prevent the yeast from activating too quickly, giving you better control over the fermentation process.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Knead the dough on medium-low speed for about 5-7 minutes until smooth and elastic but still slightly tacky. The dough should pass the windowpane test - when a small piece can be stretched thin enough to see light through it without tearing. This indicates proper gluten development, essential for the structure of your danish.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a rectangle about 2cm thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. 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 4</h4>While the dough chills, prepare your butter block. Place the cold butter between two pieces of parchment paper and beat it with a rolling pin to soften slightly. Shape it into a 20x15cm rectangle. The butter should be pliable but still cold - this perfect consistency ensures it will spread between the dough layers without melting or breaking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the chilled dough on a lightly floured surface into a rectangle approximately 40x20cm. Place the butter block on one half of the dough, leaving a small border. Fold the other half over the butter and seal the edges by pinching them together. You've now created your first "book" of dough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll the dough out to a 45x20cm rectangle. Perform your first letter fold: visually divide the dough into thirds, fold the right third over the middle, then fold the left third over both layers. This creates multiple layers that will eventually become the flaky texture characteristic of danish pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Wrap the dough in plastic wrap and refrigerate for 1 hour. This resting period is non-negotiable - it prevents the butter from melting and allows the gluten to relax, ensuring your next fold will be successful.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Repeat the rolling and folding process twice more with a 1-hour refrigeration period between each fold. Each fold multiplies your layers, creating that signature flaky texture. By the final fold, your dough will have 27 layers of butter and dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the dough completes its final rest, prepare the berry filling. In a saucepan, combine the berries, sugar, cornstarch, and lemon juice. If using strawberries, quarter them first. Heat over medium heat, stirring gently until the mixture thickens slightly, about 5 minutes. You want the berries to release some juice but maintain their shape. Remove from heat and cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>On a lightly floured surface, roll the laminated dough to a 40x30cm rectangle with a thickness of about 5mm. Cut the dough into 12 equal squares. Place a tablespoon of cooled berry filling in the center of each square.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For classic danish shapes, pull opposite corners of each square to the center and press firmly to seal, or fold all four corners to the center for a different look. Place the shaped danishes on parchment-lined baking sheets, leaving at least 5cm between each one as they will expand considerably during proofing and baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Cover the danishes loosely with plastic wrap and let them proof at room temperature for 1-2 hours, or until they've visibly puffed up and feel light and airy when gently touched. This final rise develops flavor and ensures your pastries will be light rather than dense.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Preheat your oven to 190°C. Once the danishes have proofed, gently brush them with beaten egg, being careful not to deflate them. The egg wash creates that appetizing golden shine on the finished pastries.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake for 20-25 minutes, rotating the pans halfway through, until the danishes are deeply golden brown. Don't be tempted to remove them too early - proper browning ensures they're fully baked and have developed maximum flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>While the danishes cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. The consistency should be thick enough to hold its shape briefly when drizzled but thin enough to spread slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>When the danishes are still warm but not hot, drizzle the glaze over them in a zigzag pattern. The residual warmth will help the glaze set to a perfect finish. Serve the danishes while still slightly warm for the most heavenly experience, when the contrast between crisp, flaky exterior and soft, juicy filling is at its peak.</li></ol>