October: Fall Danishes
 
Makes 12 Danish
Ingredients
  • 4 cups (500 grams) Bob’s Red Mill All-Purpose Flour, divided
  • ⅓ cup (67 grams) plus 1 teaspoon (4 grams) granulated sugar, divided
  • 1 tablespoon (9 grams) kosher salt
  • 2¼ teaspoons (7 grams) instant yeast
  • 1 cup (240 grams) whole milk
  • 1 cup (227 grams) plus 3 tablespoons (42 grams) unsalted butter, softened and divided
  • 2 large eggs (100 grams), room temperature and divided
  • 1 medium Pink Lady apple (145 grams)
  • 1 teaspoon (5 grams) fresh lemon juice
  • 1 teaspoon (5 grams) water
  • Honey Cream Cheese Filling (recipe follows)
  • Honey Glaze (recipe follows)
Instructions
  1. In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, ⅓ cup (67 grams) sugar, salt, and yeast by hand.
  2. In a medium saucepan, heat milk and 3 tablespoons (42 grams) butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture. Using the paddle attachment, beat at medium-low speed until combined. Add 1 egg (50 grams), beating until combined. With mixer on low speed, gradually add 2½ cups (313 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ½ cup (62 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Cover and let rise in a warm, draft-free place (75°F/24°C until slightly puffed, 10 to 15 minutes.
  4. Line a baking sheet with parchment paper, and lightly dust with flour.
  5. Turn out dough onto a lightly floured surface. Shape into a 9-inch square, and place on prepared pan. Cover tightly with plastic wrap, and refrigerate for 2 hours.
  6. Using a permanent marker, draw an 8-inch square on a sheet of parchment paper; turn parchment over. Cut remaining 1 cup (227 grams) butter into smaller squares and rectangles; arrange cut butter into a rough checkerboard pattern on prepared parchment. Cover with a second sheet of parchment paper; using a rolling pin, flatten butter to fit inside drawn square, keeping edges straight and even with a bench scraper. Smooth top with an offset spatula. Keep wrapped in parchment paper, and refrigerate for 2 hours.
  7. Freeze dough for 15 minutes; let butter block stand at room temperature until pliable, about 15 minutes.
  8. On a lightly floured surface, roll dough into a 12-inch square. Unwrap butter block, and center on dough so corners of butter block almost touch center of sides of dough. Once you place your butter block, there should be four perfect triangles of dough formed around the butter block. Fold corners of dough over butter block, meeting in center, and press lightly to seal dough around butter block. Straighten dough, and immediately roll into an 18x12-inch rectangle. Fold each short end to meet in center; fold in half. Turn dough 90 degrees, and roll into an 18x12-inch rectangle. (If dough has warmed up from folding, refrigerate for 30 minutes until firm again.) Repeat folding. Wrap in plastic wrap, and refrigerate for 1½ hours; freeze for 30 minutes. (See Notes.)
  9. Cut apple into ⅛-inch-thick slices. (You should have 36 slices total.) Place in a medium bowl; add lemon juice and remaining 1 teaspoon (4 grams) sugar, tossing to coat.
  10. On a lightly floured surface, roll dough into a 17x13-inch rectangle. Trim ½ inch off each side so rectangle is 16x12 inches. Cut dough in half crosswise. Place one half on pan; cover and refrigerate until ready to use. Cut into 6 (4-inch) squares or 6 (12x1⅓-inch) strips (if cutting into strips for coils, make sure you cut along short sides). (See Notes.)
  11. Position oven rack in top third of oven. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
  12. In a small bowl, whisk together 1 teaspoon (5 grams) water and remaining 1 egg (50 grams).
  13. For pinwheels: Using a sharp paring knife, make a 2-inch cut from each corner of a square toward center. Brush with egg wash, and fold over and press alternating points to center. Place on a prepared pan. Repeat with remaining squares. Brush with egg wash, and spoon 1 tablespoon (10 grams) Honey Cream Cheese Filling into each center. Top with 3 apple slices. Let rise in a warm, draft-free place (75°F/24°C) for 15 to 20 minutes. Repeat procedure with remaining dough.
  14. For kites: With one point facing you, fold a square in half away from you to form a triangle. Using a sharp paring knife and starting ½ inch from right side of triangle, make a cut from base of triangle to ½ inch below top point. Starting ½ inch from left side, make a cut from base of triangle to ½ inch below previous cut. Unfold square; brush with egg wash. Fold cut left side (second cut made) over center, and place point in line with opposite inside point. Fold cut right side (first cut made) over center, and place in line with opposite inside point. Place on a prepared pan. Repeat with remaining squares. Brush with egg wash, and spoon 1 tablespoon (10 grams) Honey Cream Cheese Filling into each center. Top with 3 apple slices. Let rise in a warm, draft-free place (75°F/24°C) for 15 to 20 minutes. Repeat procedure with remaining dough.
  15. For coils: Brush a strip with egg wash. Twist strip; shape into a coil, making sure to keep it flat. Tuck end under, and place on a prepared pan. Repeat with remaining strips. Brush with egg wash, and spoon 1 tablespoon (10 grams) Honey Cream Cheese Filling into each center. Top with 3 apple slices. Let rise in a warm, draft-free place (75°F/24°C) for 15 to 20 minutes. Repeat procedure with remaining dough.
  16. Bake, one batch at a time, until just starting to brown, 5 to 7 minutes. Rotate pan, and reduce oven temperature to 375°F (190°C). Bake until deep golden brown, 6 to 8 minutes more. (See Notes.) (Increase oven temperature to 425°F [220°C] before baking second batch.) Let cool on pan for 10 minutes. Drizzle Honey Glaze on warm Danish. Serve warm or at room temperature. Best served same day but can be stored in an airtight container for up to 3 days. (See Notes.)
Notes
If you want to serve these for breakfast or an early brunch, instead of refrigerating for 1½ hours and then freezing for 30 minutes, just refrigerate overnight (no need to freeze).

Some ovens bake the bottoms darker than others; place a second pan under prepared pan when baking to prevent overbrowning. Not sure how your oven will bake? Test with one Danish on a prepared pan or go ahead and double up on pans just to be safe.

Reheat stored Danish in a 350°F (180°C) oven before eating.
Recipe by Bake from Scratch at https://bakefromscratch.com/october-fall-danishes/