Assorted Daily Danish Recipe

Mixing and First Rise

Whisk together flour, sugar, instant yeast, and salt in a large bowl. Warm the milk to about 30–35°C (slightly warm to the touch). In a separate bowl whisk milk, eggs, softened butter (60 g), and vanilla. Add wet ingredients to dry and mix until a smooth, slightly tacky dough forms (use stand mixer with dough hook 4–6 minutes or by hand 6–8 minutes). Do not over-develop — the dough should be elastic but still soft. Shape into a rectangle, cover, and refrigerate 30 minutes to chill before lamination.

Prepare Butter Block

Place cold unsalted butter (300 g) between two sheets of parchment. Beat and roll with a rolling pin to form an even 20 x 15 cm (approx) rectangle about 1 cm thick. Chill until firm but pliable, about 15–20 minutes. Both dough and butter block should be chilled but workable.

On a lightly floured surface, roll dough into a rectangle roughly 30 x 20 cm. Place chilled butter block in center, leaving a margin of dough at edges. Fold dough over butter like a book so butter is enclosed. Seal edges. Roll gently into a long rectangle about 45 x 20 cm. Perform a letter fold (fold one third over center, then fold the remaining third over) — this is one turn. Wrap and chill 30 minutes. Repeat two more turns (total 3 turns), chilling 30 minutes between turns. After final turn chill at least 1 hour or overnight for best flavor.

Cook Pastry Cream

Put milk (350 ml) in saucepan and heat until steaming but not boiling. Whisk egg yolks (3) with sugar (60 g) and cornstarch (25 g) until pale. Temper a ladle of hot milk into yolk mixture, whisking constantly, then pour mixture back into saucepan. Cook over medium heat, whisking continuously, until thick and bubbling for 30–60 seconds. Remove from heat, whisk in butter (20 g) and vanilla (5 ml). Transfer to a bowl, cover with plastic touching surface to prevent skin, cool to room temperature then refrigerate until set, about 1–2 hours.

Cream softened butter (100 g) with sugar (90 g) until light. Add egg (1) and beat until incorporated. Fold in almond meal (120 g), flour (10 g), and almond extract (3 ml) until smooth. Chill briefly if too soft. Frangipane should be pipeable but hold shape.

Preheat oven to 200°C (400°F). Line two baking sheets with parchment. Roll laminated dough to a rectangle about 40 x 30 cm and 3–4 mm thick. Cut dough into 8 squares (~10 x 10 cm each). For each Danish: - Cheese Danish: fold corners toward center leaving a circular well, or create a round ring and pipe 2–3 tablespoons of chilled pastry cream into center. - Almond Danish: place a spoonful (about 1.5 tbsp) of frangipane in center of square, spread slightly. - Apricot Danish: press an apricot half into center of the square over a small spoon of pastry cream (1 tbsp) to help adhesion. Brush exposed dough lightly with egg wash (beat 1 egg + 5 ml water). Sprinkle turbinado sugar on fruit and almond danishes where desired.

Bake at 200°C (400°F) for 12–18 minutes until pastry is puffed and deep golden brown. Cheese danishes may take a bit longer; watch to prevent over-browning. Rotate pans halfway through for even color. Remove from oven and transfer to wire racks to cool slightly.

Warm apricot jam (50 g) with water (15 ml) in a small saucepan or microwave until thin and brush over apricot and almond danishes to give shine. For cheese danishes, if desired, mix powdered sugar (80 g) with milk (15 ml) to make a loose glaze and drizzle over centers. Optionally dust edges lightly with powdered sugar. Serve warm or at room temperature.

Store cooled danishes in an airtight container at room temperature up to 24 hours for best texture, or refrigerate up to 3 days (bring to room temperature before serving). Pastry cream-filled items are best consumed within 48 hours.