Orange Danish Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">350g strong bread 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">5g salt</li> <li class="ingredients-single-item">1 large egg, beaten</li> <li class="ingredients-single-item">150ml lukewarm milk</li> <li class="ingredients-single-item">250g cold unsalted butter, for lamination</li> <li class="ingredients-single-item">200g good quality orange marmalade (thick-cut)</li> <li class="ingredients-single-item">1 egg, beaten, for egg wash</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 tbsp fresh orange juice</li> <li class="ingredients-single-item">1 tsp orange zest</li> </ul>

<ul class="equipment-main-list"> <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> <li class="equipment-single-item">Sharp knife or pastry wheel</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, mix together the bread flour, sugar, yeast, and salt. Create a well in the center and pour in the beaten egg and lukewarm milk. Mix to form a soft dough, then transfer to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test - when stretched, it should become thin enough to see light through without tearing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour. This rest period allows the gluten to relax, making the dough easier to roll later and preventing shrinkage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> For the butter block, place the cold butter between two sheets of parchment paper and beat with a rolling pin until it flattens into a 15x20cm rectangle. The butter should be cold but malleable - this is crucial for creating distinct layers in your pastry. Return to the refrigerator to firm up slightly if it becomes too soft. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Roll the chilled dough into a 20x30cm rectangle on a lightly floured surface. Position the butter block on one half of the dough, leaving a 1cm border, then fold the other half over and seal the edges by pressing firmly. Your butter should now be completely enclosed in dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Roll the dough into a 20x60cm rectangle, maintaining even pressure to ensure uniform thickness. Fold the dough in thirds like a business letter (this is your first "turn"). Rotate the dough 90 degrees, wrap in plastic, and refrigerate for 30 minutes. The cold temperature prevents the butter from melting into the dough, which would ruin the lamination. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Repeat the rolling, folding, and chilling process two more times (for a total of three turns). With each turn, you're creating more layers in your dough, which will result in that coveted flaky texture. After the final turn, refrigerate the dough for at least 2 hours or overnight for the best results. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> On a lightly floured surface, roll the chilled dough into a large rectangle approximately 30x45cm and 3-4mm thick. Trim the edges with a sharp knife to create clean lines, which will reveal the beautiful layers when baked. Cut the dough into 12 equal squares, approximately 10x10cm each. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Place a teaspoon of orange marmalade in the center of each square. To form the Danish, cut from each corner toward the center (about two-thirds of the way in), then fold every other point into the center, overlapping slightly and pressing to seal. The marmalade should remain visible in the center. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Place the shaped danishes on parchment-lined baking sheets, leaving at least 5cm between each pastry to allow for expansion. Cover loosely with plastic wrap and let proof at room temperature for 45-60 minutes until visibly puffy (but not doubled). The pastry should slowly spring back when gently pressed with a fingertip. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Preheat your oven to 190°C (375°F). Carefully brush the proofed danishes with beaten egg, being gentle to avoid deflating them. Bake for 18-20 minutes, rotating the pans halfway through, until deeply golden brown. The high fat content makes these pastries prone to burning, so watch them carefully after the 15-minute mark. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> While the danishes cool on a wire rack, prepare the glaze by whisking together the powdered sugar, orange juice, and zest until smooth. The glaze should be thick enough to hold its shape but thin enough to drizzle - adjust the consistency with additional juice or sugar if needed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> When the danishes are still slightly warm to the touch (but not hot), drizzle the orange glaze over them in a zigzag pattern. The residual warmth helps the glaze set with a slight sheen. Allow to set for 15 minutes before serving. These Orange Danishes are best enjoyed the day they're made but can be stored in an airtight container for 1-2 days and briefly reheated in the oven to restore crispness. </li> </ol>