Spiced Apple Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">40g granulated sugar</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">120ml milk, lukewarm</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">225g cold unsalted butter, for laminating</li><li class="ingredients-single-item">600g apples (about 4-5 medium), preferably Granny Smith or Braeburn</li><li class="ingredients-single-item">80g brown sugar</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp ground cardamom</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">1 egg beaten with 1 tbsp water, for egg wash</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">½ 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">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the dough. In the bowl of your stand mixer, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the lukewarm milk, egg, and vanilla extract. With the dough hook attachment, slowly add the wet ingredients to the dry ingredients while mixing on low speed. Once combined, increase to medium speed and knead for 5-7 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl. The gluten development at this stage creates the strength needed for proper lamination later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period relaxes the gluten and makes the dough easier to roll out without springing back.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your butter block for lamination. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin to soften slightly. Shape it into a 15cm x 20cm rectangle. Return to the refrigerator to firm up, but not harden completely – the butter should be cold but pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll the chilled dough into a rectangle approximately 30cm x 20cm. Place the butter block on one half of the dough, leaving a small border around the edges. Fold the other half of the dough over the butter and press the edges to seal completely. This encases the butter fully – essential for successful lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Turn the dough 90 degrees and roll it out into a rectangle approximately 45cm x 20cm. Fold the dough like a letter: fold the bottom third up, then the top third down over it. This creates your first "turn." Wrap the dough and refrigerate for 30 minutes. The cold temperature prevents the butter from melting into the dough, which would eliminate those lovely flaky layers.</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 turn. After the third turn, wrap the dough well and refrigerate for at least 2 hours or overnight. Each folding sequence multiplies the number of butter layers, which will create that distinctive Danish flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough rests, prepare the apple filling. Peel, core, and dice the apples into 1cm cubes. In a large saucepan, combine the apples, brown sugar, cinnamon, nutmeg, cardamom, and lemon juice. Cook over medium heat for 5-7 minutes until the apples begin to soften but still hold their shape. Mix the cornstarch with 2 tablespoons of water to create a slurry, then add to the apple mixture, stirring constantly until thickened, about 1-2 minutes. Remove from heat, stir in the butter until melted, then transfer to a bowl and cool completely. The cornstarch helps bind excess moisture, preventing soggy pastry bottoms.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to shape, roll the chilled dough on a lightly floured surface to a 40cm x 30cm rectangle with 3-4mm thickness. Using a sharp knife or pizza cutter, trim the edges to create straight sides, then cut into 12 equal squares, approximately 10cm each.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place about 1½ tablespoons of the cooled apple filling in the center of each square. To form a simple Danish shape, fold two opposite corners into the center, pressing gently to seal. For variety, you could also fold all four corners toward the center or create a windmill shape by cutting from each corner halfway to the center, then folding every other point to the center.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the shaped danishes to parchment-lined baking sheets, leaving at least 5cm between each pastry. Cover loosely with plastic wrap and let them rise at room temperature for 45-60 minutes, or until visibly puffy. This final proof allows the yeast to create one last rise before baking, resulting in lighter pastries.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C (375°F). Just before baking, gently brush each danish with egg wash, taking care not to deflate them. Bake for 18-20 minutes, rotating the pans halfway through, until beautifully golden brown. The high initial heat causes the butter to create steam, which pushes the layers apart for maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the danishes cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. When the danishes have cooled for 10 minutes, drizzle with the glaze and serve warm or at room temperature. The slightly warm pastry will help the glaze to set with a beautiful sheen.</li></ol>