For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowls
Rolling Pin
Box grater
Sharp knife and ruler
2 Baking sheet
Instructions
MAKE THE DANISH DOUGH:Prep the yeast (to make sure your yeast is working): Warm ½ cup of the milk in the microwave for about 25 seconds or in a small saucepan, just until warm to the touch (not hot) or about 40C/104F. Too hot and you'll kill the yeast, too cold and the yeast won't bloom.
To the warm milk, add 1 tablespoon of the sugar and all the yeast and mix. Let it sit for 5-10 minutes to become frothy. If it doesn’t look puffy or frothy, the yeast is no good and you’ll need to start again with a new pack of yeast.
Combine dough ingredients: To a medium bowl add the flour, remaining 1/4 cup of sugar and the salt. Give it whisk to combine.
Whisk the remaining ½ cup milk and the egg into the yeast mixture until well combined, then pour it into the dry ingredients. Use a spoon or spatula to mix the ingredients together to a rough and sticky dough.
Rest the dough: Cover with plastic wrap and let it rest for 30 minutes.
While the dough rests, grate the butter on the large grate side of a box grater and place back in the fridge to stay cold. TIP: Make sure to handle the butter shreds carefully just with your fingertips so you don’t press it all back together.
Turn the dough out onto a lightly floured surface and gently shape it into a rough rectangle shape. Re-dust the work top with flour if needed but be careful not to add too much flour as it will dry out the dough.
Add the butter: Roll out to a large rectangle roughly 25x35cm (10x14inches). Scatter the butter over two thirds of the dough starting on a short side and working towards the middle. It will look like a lot, just press it down a little so it holds together. Now fold in thirds, first the end with no butter over the middle, then the opposite end over the top.
Roll and folds: Roll the Danish dough out to a large rectangle again sprinkling over a little flour to stop it sticking to the rolling pin or worktop if needed. Fold, letter style again.
Repeat the roll and fold 3 more times. Each time you fold it, brush off any excess flour from the folded section. The last time, the dough will be getting quite tight and tough to roll out. If it’s too tight, just let it sit there for 5-15 minutes to give it a chance to relax and come back to it.
Chill the Danish dough: Place the dough onto a plate and cover completely but loosely with plastic wrap (this will allow it to rise a little while it chills). Place into the fridge for 4 or up to 24 hours.
MAKE THE MARZIPAN FILLING:Break the marzipan into small pieces and place into microwave safe bowl. Warm in the microwave for 15 seconds to soften slightly.
Add the marzipan and sugar to the bowl of a stand mixer with paddle attachment or into a large bowl if using a handheld electric mixer. Beat on low-medium speed until it’s combined but looks like big crumbs - about 2 minutes.
Add the egg white and beat on low until fully combined and smooth (about 2 minutes).Transfer to a piping bag with roughly a ½ inch opening.
ASSEMBLE THE SPANDAUER:Preheat the oven to 200C (180C fan forced) / 395F. Line a large baking sheet with baking paper.
Cut the dough into two squares, leaving one in the fridge for later. Roll the first dough square out to just over 20x30cm (8x12 inch). Trim the edges square then cut into 6 equal squares, each about 10x10cm (4x4 inch). Transfer them to the baking sheet.
Pipe roughly a tablespoon of marzipan filling into the centre of each. Dab 3 of the pastry corners with water. Without pressing down yet, fold the dry corner right over the centre of the marzipan first, then fold in the other 3 corners all one of top of the other. Now press down well to seal them together in the centre. It’s important to enclose the marzipan as much as possible but a little peeking out at the corners is fine.
You can repeat the last 2 steps with the other piece of Danish dough or you can freeze it for another time.
Let the Danishes rest for 30-45 minutes until they look puffy and when you lightly press your finger to the dough, it bounces back fairly quickly.
Brush exces flour off of the pastries then brush all over with egg wash, then press down in the centre to make a big divot for the jam. Add 2 teaspoons of jam to each then scatter with flaked almonds.
Bake for 18-20 minutes until golden brown. Let them cool a little before eating as the jam and marzipan will be piping hot.
Once cool, mix together the icing sugar and milk drizzle over the top of the Danishes.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.