Raspberry 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">14g active dry yeast (2 packets)</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">240ml whole milk, lukewarm</li><li class="ingredients-single-item">2 large eggs, room temperature</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">30g all-purpose flour</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">350g good quality raspberry preserves (or homemade raspberry jam)</li><li class="ingredients-single-item">200g fresh raspberries</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 egg</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 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">Ruler or measuring tape</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</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, yeast, sugar, and salt. In a separate small bowl, whisk together the lukewarm milk, eggs, and vanilla extract. With the mixer on low speed using the dough hook, gradually pour the wet ingredients into the dry ingredients. Mix for 5-7 minutes until you have a soft, slightly sticky dough that pulls away from the sides of the bowl. The extended mixing time develops the gluten, which is essential for the dough's structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the dough to a lightly floured work surface and knead by hand for 1-2 minutes until smooth. Form into a square about 2cm thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This cooling period relaxes the gluten and makes the dough easier to work with.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the butter block. Place the cold butter and flour between two sheets of parchment paper. Using a rolling pin, beat and roll the butter into a 15cm square. The added flour helps the butter maintain its structure during the lamination process. Refrigerate the butter block until firm but pliable, about 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll the chilled dough into a 30cm square. Position the butter block in the center of the dough at a 45-degree angle (like a diamond on a square). 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 inside the dough, which will create those distinctive flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the dough into a rectangle approximately 45cm x 20cm, keeping the edges straight and even. Perform your first fold by folding the bottom third of the dough up to the center, then the top third down over it (like folding a letter). This is called a "letter fold" or "business letter fold." Wrap in plastic and refrigerate for 30 minutes. This resting period is crucial as it allows the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. Always position the dough so the open edges face to the right and left before rolling. With each fold, you're creating more buttery layers that will puff and separate during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>After the final fold, wrap the dough tightly and refrigerate for at least 1 hour or overnight. This extended chill time fully relaxes the dough and firms the butter, making the final shaping easier and ensuring better rise when baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll the dough into a large rectangle approximately 40cm x 50cm and about 3-4mm thick. Trim the edges to create an even rectangle. For spiral Danish, cut the dough into 12 equal squares (roughly 10cm each).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place about 1 tablespoon of raspberry preserves in the center of each square. Add 3-4 fresh raspberries on top of the preserves. Make diagonal cuts from each corner toward the center, stopping about 2cm from the filling. Fold alternate corners into the center, pressing gently to seal and create a pinwheel shape. The filling should remain partially visible.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the shaped Danish to parchment-lined baking sheets, leaving 5cm between each pastry as they will expand during proofing and baking. Cover loosely with plastic wrap and let proof in a warm place until puffy and nearly doubled in size, about 45-60 minutes. The dough should look noticeably puffed and feel light and airy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C. Whisk together the egg and water for the egg wash, then gently brush each Danish, being careful not to deflate the dough. The egg wash gives the pastries their signature golden-brown shine.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 18-20 minutes, rotating the pans halfway through, until the Danish are deeply golden brown. Look for a rich color—properly baked Danish should have a crisp exterior. The internal temperature should reach about 88°C if you're using a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the Danish cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. The consistency should be thick enough to coat the back of a spoon but thin enough to drizzle. Add milk a teaspoon at a time if needed to achieve the right consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>When the Danish have cooled for about 10 minutes (they should still be warm but not hot), drizzle the glaze over each pastry in a zigzag pattern. The warm pastries will help set the glaze perfectly. 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 up to 2 days.</li></ol>