Laminated Danish Pastries with Jam Centres

What you need

• 7 g (1 packet) active dry yeast
• 200 ml (3/4 cup + 1 tbsp) whole milk, lukewarm
• 50 g (1/4 cup) sugar
• 500 g (4 cups) bread flour, plus extra for dusting
• 1 tsp salt
• 2 large eggs, 1 for the dough, 1 for glazing
• 300 g (2 2/3 sticks) cold unsalted butter, for laminating
• 100 g (7 tbsp) soft unsalted butter, for the filling
• 100 g (1/2 cup) caster sugar, for the filling
• 1 tsp vanilla extract
• 150 g (1/2 cup) raspberry or apricot jam
• 100 g (3/4 cup) icing sugar

Method

Restated from the original video

1. 1

   Stir the yeast and 1 tsp of the sugar into the milk. Leave until foamy, about 10 min.

2. 2

   In a large bowl, mix the flour, the rest of the sugar and the salt. Add the yeast mixture and 1 beaten egg and stir into a soft dough.

3. 3

   Knead on a floured surface until smooth and no longer tacky, about 5 min. Pat into a rectangle, wrap and chill for 30 min.

4. 4

   Place the cold butter between two sheets of baking paper and beat it with a rolling pin into a flat 20 x 20 cm (8 x 8 in) slab. Chill it while the dough rests.

5. 5

   Roll the dough into a 20 x 40 cm (8 x 16 in) rectangle. Lay the butter slab on one half, fold the other half over and pinch the edges to seal it in.

6. 6

   Roll the parcel out to about 20 x 60 cm (8 x 24 in), keeping the corners square. Fold it in three like a letter, wrap and chill for 20 min.

7. 7

   Turn the dough 90 degrees, roll it out again to the same size and fold in three. Chill for 20 min, then repeat once more for three folds in all.

8. 8

   Chill the dough for a final 30 min so the layers firm up.

9. 9

   For the filling, beat the soft butter with the caster sugar and vanilla until creamy.

10. 10

    Roll the dough to about 5 mm (1/4 in) thick and cut into 12 squares of roughly 10 cm (4 in). Line two trays with baking paper.

11. 11

    Spread a spoonful of the filling in the centre of each square. Fold the four corners into the middle and press them down firmly.

12. 12

    Set the pastries on the trays, cover loosely and leave at cool room temperature until puffy, 45-60 min. A warm spot will melt the butter out of the layers.

13. 13

    Heat the oven to 200 °C (400 °F). Beat the second egg and brush it over the pastries.

14. 14

    Press a small hollow into each centre and fill it with a teaspoon of jam.

15. 15

    Bake until deep golden and crisp, 12-15 min. Cool on a rack for 15 min.

16. 16

    Mix the icing sugar with about 1 tbsp water into a thick glaze and drizzle it over the pastries.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.