Walnut Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Danish dough:</li><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">10g instant dry yeast</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">240ml cold whole milk</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 laminating)</li><li class="ingredients-single-item">For the walnut filling:</li><li class="ingredients-single-item">200g walnuts, toasted and finely chopped</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">30ml honey</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 large egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">For the vanilla 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">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Food processor (optional, for walnut filling)</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. Mix briefly to combine. In a separate bowl, whisk together the cold milk, egg, and vanilla extract. With the mixer on low speed using the dough hook, slowly add the wet ingredients to the dry ingredients. Mix for 5-6 minutes until a smooth dough forms. The dough should be slightly tacky but not sticky - if it's too sticky, add a tablespoon of flour at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a square about 2cm thick, wrap tightly in plastic wrap, and refrigerate for 30 minutes. This initial chilling makes the dough easier to work with and prevents the butter from melting too quickly during lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your butter block. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin until malleable but still cold. Shape it into a 15cm square. Return to the refrigerator to keep cold.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll the chilled dough into a 30cm square. Place the butter block in the center at a 45° angle (like a diamond in a square). Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal. You've now created your "butter package."</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 top third down and the bottom third up, like folding a letter. This is called a "letter fold" or "business letter fold." Wrap in plastic and refrigerate for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Rotate the dough 90° and repeat the rolling and folding process. Wrap and refrigerate for another 30 minutes. Repeat this process two more times for a total of four folds. Each fold multiplies the layers in your dough, creating that signature Danish flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough is chilling, make the walnut filling. In a food processor or mixing bowl, combine the chopped toasted walnuts, brown sugar, softened butter, honey, cinnamon, and salt. Pulse or mix until it forms a cohesive paste. The fat in the butter helps distribute the flavors throughout the filling while providing richness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After the final fold and chilling, roll the dough on a lightly floured surface into a large rectangle about 40cm x 60cm and 3mm thick. Using a sharp knife or pizza cutter, trim the edges to create neat sides, then cut the dough into 12 equal squares, approximately 10cm each.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place a generous tablespoon of walnut filling in the center of each square. For classic Danish shapes, either fold two opposite corners into the center and press to seal, or bring all four corners to the center and press lightly. Alternatively, you can fold the squares into triangles for a turnover shape.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the shaped pastries on parchment-lined baking sheets, leaving about 5cm between each one as they will expand. Cover loosely with plastic wrap and let them rise at room temperature for 45-60 minutes until slightly puffy. They won't double in size like bread, but should look visibly expanded.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C. Gently brush the pastries with egg wash, being careful not to deflate them. The egg wash will give them a beautiful golden shine during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 18-20 minutes, rotating the pans halfway through, until the pastries are deep golden brown. Watch them carefully in the last few minutes - the high butter content means they can go from perfectly golden to overdone quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the pastries are cooling, make the vanilla glaze by whisking together the powdered sugar, milk, and vanilla until smooth. Add more milk if needed to reach a thick but pourable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Once the pastries have cooled for about 10 minutes (they should still be warm but not hot), drizzle or pipe the vanilla glaze over them. The residual warmth will help the glaze to set with a beautiful sheen. Allow to cool completely before serving. Your homemade Walnut Danish are best enjoyed the day they're made, but can be stored in an airtight container for up to 2 days.</li></ol>