Rum Raisin Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g raisins</li><li class="ingredients-single-item">80ml dark rum</li><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">14g instant yeast (2 packets)</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml whole milk, lukewarm</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">250g cold unsalted butter, for lamination</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">4 egg yolks</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">1 vanilla bean, split and scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">25g unsalted butter</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 tbsp rum</li><li class="ingredients-single-item">1-2 tbsp milk, as needed</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">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Pastry wheel or sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the rum raisins. Place the raisins in a small bowl and pour over the rum. Cover and let soak for at least 2 hours, preferably overnight. The raisins will plump up and absorb the rum flavor, creating little pockets of boozy sweetness throughout your Danish.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the dough, combine the flour, yeast, sugar, and salt in a large bowl or the bowl of a stand mixer. In a separate bowl, whisk together the lukewarm milk, egg, and vanilla extract. Add the wet ingredients to the dry and mix until a soft dough forms. Knead for about 5 minutes until smooth and elastic. The dough should be soft but not sticky - this provides the perfect base for lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour. This initial chilling is crucial as it relaxes the gluten and makes the dough easier to roll without springing back during lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the butter block for lamination. Place the cold butter between two sheets of parchment paper and beat with a rolling pin until slightly softened but still cold. Shape into a 20x15cm rectangle. Return to the refrigerator to stay firm but pliable. The temperature of the butter is critical - too cold and it will break through the dough; too warm and it will melt into the dough instead of creating distinct layers.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Make the custard filling by heating the milk and vanilla bean (if using) in a saucepan until steaming. In a bowl, whisk together the egg yolks, sugar, and cornstarch. Slowly pour half the hot milk into the egg mixture while whisking continuously to temper the eggs. Pour this mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, until it thickens to a pudding consistency. Remove from heat, stir in the butter and vanilla extract (if not using bean), then transfer to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming and refrigerate until completely cool.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll the chilled dough into a 40x20cm rectangle on a lightly floured surface. Position the butter block on one half of the dough, leaving a small border. Fold the other half of dough over the butter and seal the edges by pressing firmly. You've now encased the butter inside the dough - this is the start of the lamination process.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the first turn, roll the dough into a 45x20cm rectangle, keeping the edges straight and even. Fold the dough like a letter: fold the bottom third up, then the top third down. Rotate the dough 90 degrees (so the open edge faces right), wrap in plastic, and refrigerate for 30 minutes. Each turn multiplies the number of butter layers, creating that signature flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Repeat the rolling, folding, and chilling process two more times for a total of three turns. After the final turn, wrap the dough tightly and refrigerate for at least 4 hours or overnight. This extended rest allows the gluten to relax completely and the butter to firm up, making the final shaping easier.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>On a lightly floured surface, roll the chilled dough into a large 40x30cm rectangle about 5mm thick. Trim the edges to create neat sides. Spread the chilled custard evenly over the dough, leaving a 2cm border along one long edge. Drain the rum-soaked raisins (reserve the rum for the glaze if desired) and sprinkle them evenly over the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Starting from the long edge with filling all the way to the edge, tightly roll the dough into a log. Seal the seam by pinching the dough together. Using a sharp knife, cut the log into 12 equal pieces, each about 3-4cm thick. The tighter you roll, the more defined your spiral pattern will be.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the Danish pastries on parchment-lined baking sheets, leaving ample space between them for expansion. Gently press down on the center of each pastry to create a slight depression where the custard and raisins are visible. Cover loosely with plastic wrap and let rise in a warm place for 45-60 minutes, until puffy but not doubled in size. This final proof allows the yeast to create one last bit of rise before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Preheat your oven to 190°C. Bake the Danish pastries for 20-25 minutes, until deeply golden brown. The high temperature helps create steam from the butter, pushing apart the layers for maximum flakiness. If they're browning too quickly, cover loosely with foil for the last few minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the pastries are baking, prepare the rum glaze by whisking together the powdered sugar and rum. Add milk as needed to reach a thick but pourable consistency. The glaze should coat the back of a spoon but still flow smoothly.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the Danish pastries to cool on the baking sheets for 10 minutes, then transfer to a wire rack. While still warm (but not hot), drizzle the rum glaze over each pastry, allowing it to set slightly before serving. The warmth helps the glaze penetrate slightly into the top layer for better flavor distribution.</li></ol>