Cranberry Danish – Bake from Scratch

Line 2 baking sheets with parchment paper.

On a evenly floured floor, roll Yeasted Tough Puff Pastry right into a 15×10½-inch rectangle (about ¼ inch thick). Lower pastry in half lengthwise, creating 2 (15×5¼-inch) rectangles. Place 1 rectangle on every ready pan.

Utilizing the again of a pointy knife or bench scraper, rigorously rating a border 1 inch from edges of 1 rectangle. Repeat with remaining rectangle. Refrigerate for quarter-hour or till prepared to make use of.

In a medium bowl, fold collectively cream cheese and granulated sugar till easy. Fold in egg yolk and vanilla till mixed.

Unfold half of cream cheese combination (¾ cup or 171 grams) inside scored space on every rectangle. Cowl pastries with greased plastic wrap, and let rise in a heat, draft-free place (75°F/24°C) till puffed, about 1 hour.

Preheat oven to 400°F (200°C).

Gently unfold half of Cranberry Compote (¾ cup or 257 grams) onto cream cheese combination on every pastry.

In a small bowl, whisk collectively egg and 1 tablespoon (15 grams) water. Utilizing a pastry brush, evenly brush egg wash onto pastry border.

Bake, one pan at a time, till golden brown and puffed, 15 to twenty minutes. Let cool on pans on wire racks for 10 minutes.

In a small bowl, whisk collectively confectioners’ sugar and orange juice; drizzle onto Danish. Let stand for 10 minutes; serve heat.

In a small microwave-safe bowl, stir collectively 3 tablespoons (45 grams) water and ½ teaspoon (2 grams) sugar; warmth on excessive in 10-second intervals till an instant-read thermometer registers 110°F (43°C) to 115°F (46°C). Whisk in yeast till nicely mixed. Let stand till foamy, 5 to 10 minutes.

Within the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, salt, and remaining 2 tablespoons plus 2½ teaspoons (34 grams) sugar at low pace till mixed. Add 3 tablespoons (42 grams) chilly butter; beat till combination resembles coarse bread crumbs, about 3 minutes. Add remaining ½ cup (113 grams) chilly butter; beat simply till butter is coated with flour.

Add chilly milk to yeast combination. With mixer on low pace, add yeast combination to flour combination in a gradual, regular stream, beating simply till a shaggy dough comes collectively. (There’ll nonetheless be giant items of butter.)

Flippantly mud work floor with all-purpose flour. End up dough onto ready floor, and form right into a tough 5-inch sq.. (Dough might be mushy and barely sticky.) Wrap in plastic wrap, and freeze for half-hour.

Flippantly mud work floor with all-purpose flour. End up dough onto ready floor, and roll right into a 10×5-inch rectangle, evenly dusting floor and prime of dough with all-purpose flour as wanted. (See Notice.) Fold dough in half so quick sides meet. Pat fold to mark heart. Unfold dough, and pull one quick facet to heart. Pull reverse facet to heart so quick sides are touching. Pinch seams collectively; fold alongside heart seam, like closing a guide. (That is referred to as a book-fold.) Rotate dough 90 levels; repeat rolling and folding process as soon as to finish second book-fold. (Dough will begin out mushy, tough, and considerably sticky however will come collectively; flip dough over as wanted so edges are rolled out as evenly as attainable.) Wrap in plastic wrap, and freeze for quarter-hour.

Repeat rolling, folding, and rotating process twice (a complete of 4 book-folds). Wrap dough in plastic wrap, and refrigerate for a minimum of 1½ hours or as much as in a single day.

In a medium saucepan, convey cranberries, sugar, 2 tablespoons (30 grams) water, orange zest, and salt to a boil over medium excessive warmth, stirring ceaselessly, till sugar dissolves. Scale back warmth to medium-low, and prepare dinner, stirring often, till cranberries have burst, start to interrupt down, and combination has thickened, 10 to fifteen minutes. Take away from warmth, and switch to a heatproof bowl. Let cool fully earlier than utilizing. Refrigerate in an hermetic container for as much as 3 days.