Pineapple Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g strong bread flour</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">180ml cold milk</li><li class="ingredients-single-item">250g cold unsalted butter (for lamination)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the pineapple filling:</li><li class="ingredients-single-item">400g fresh pineapple, finely diced (or canned pineapple, drained well)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">30ml lemon juice</li><li class="ingredients-single-item">1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)</li><li class="ingredients-single-item">15g cornstarch mixed with 30ml cold water</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1/2 tsp 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">Ruler (for measuring dough)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In the bowl of your stand mixer, combine the flour, yeast, sugar, and salt. In a separate bowl, lightly beat the egg with the cold milk. With the mixer on low speed using the dough hook, slowly add the wet ingredients to the dry. Mix for 5-7 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl. The dough should be slightly tacky but not sticky - this indicates proper gluten development.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a square about 20cm across, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This cold rest allows the gluten to relax and makes the dough easier to roll without springing back.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your pineapple filling. In a medium saucepan, combine the diced pineapple, sugar, lemon juice, and vanilla bean seeds. Cook over medium heat for about 10 minutes, stirring occasionally, until the pineapple begins to caramelize. Add the cornstarch slurry and continue cooking for 2-3 minutes until the mixture thickens substantially. Transfer to a bowl and cool completely in the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prepare the butter block for lamination. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin until malleable but still cold. Shape into a 15cm square, wrap, and refrigerate until ready to use. The butter should be pliable enough to bend without breaking but cold enough to maintain separation between dough layers.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the chilled dough on a lightly floured surface into a 30cm square. Place the butter block in the center at a 45-degree angle (like a diamond in a square). Fold the corners of the dough over the butter, sealing the edges completely. This "envelope fold" encases the butter fully, which is crucial for proper lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll the dough into a rectangle approximately 45cm x 20cm, keeping the edges straight and even. Perform your first "book fold" by folding the right third of the rectangle over the middle third, then folding the left third on top, like folding a letter. Wrap and refrigerate for 30 minutes. This creates the first set of butter layers that will eventually give your Danish its characteristic flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Repeat the rolling and folding process (Step 6) two more times, chilling the dough for 30 minutes between each fold. After the third fold, wrap the dough tightly and refrigerate for at least 2 hours or preferably overnight. This extended rest allows the gluten to relax completely and the butter to re-solidify, making the final pastries more tender and flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll the chilled dough to a 40cm x 30cm rectangle with a thickness of about 3-4mm. Trim the edges to create a neat rectangle. Cut the dough into 12 equal squares, approximately 10cm each.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place a heaping tablespoon of the cooled pineapple filling in the center of each square. To form the traditional Danish shape, fold two opposite corners of each square toward the center, slightly overlapping them. Press firmly to seal. Alternatively, you can make pinwheels by cutting from each corner toward the center (not all the way), then folding every other point to the center.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the shaped Danish pastries on parchment-lined baking sheets, leaving about 5cm between each pastry. Cover loosely with plastic wrap and let proof at room temperature for 1-1.5 hours until visibly puffy but not doubled in size. The pastries should appear light and airy; if you gently press one with your finger, the indentation should slowly spring back.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C (375°F). Brush the proofed pastries with beaten egg, being careful not to let the egg drip down the sides (which could glue the layers together and prevent proper rise). Bake for 20-25 minutes, rotating the pans halfway through, until the pastries are deeply golden brown. The high baking temperature causes the water in the butter to create steam, pushing apart the dough layers for maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the pastries are cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. The glaze should be thick enough to coat the back of a spoon but still pourable. Adjust consistency with additional milk or powdered sugar as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the pastries have cooled for about 10 minutes but are still slightly warm, drizzle the glaze over them in a zigzag pattern. The residual warmth helps the glaze to set with a slight shine. Allow to cool completely before serving. These Danish pastries are best enjoyed the day they're made, but can be stored in an airtight container for up to 2 days or frozen for up to a month.</li></ol>