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How to make Cinnamon danish

Yield = 10
Prep time: 3:00
Cook time: 0:35
Total time: 3:35

Ingredients

  • 265g (1 3/4 cups) plain flour
  • Pinch of salt
  • 1 tbs caster sugar
  • 2 tsp (7g/1 sachet) dried yeast
  • 1 egg, lightly whisked
  • 160ml (2/3 cup) milk, warmed
  • Olive oil, to grease
  • 125g butter, chilled, cut into 1cm pieces
  • Plain flour, extra, to dust

Filling

  • 75g butter, at room temperature
  • 45g (1/4 cup, lightly packed) brown sugar
  • 2 tbs almond meal
  • 2 tsp ground cinnamon
  • 90g (1/2 cup) sultanas
  • 60ml (1/4 cup) Capilano Light & Smooth Honey

Icing

  • 80g (1/2 cup) pure icing sugar, sifted
  • 1 tbs milk
  • 1/2 tsp vanilla essence

Method

  • Step 1 Combine flour and salt in a bowl. Make a well in the centre. Add the caster sugar, yeast, egg and milk. Use a flat-bladed knife in a cutting motion to mix until the dough comes together. Turn onto a lightly floured surface and knead until smooth. Brush a large bowl with oil. Place dough in bowl and turn to coat. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
  • Step 2 Punch down the dough with your fist. Turn the dough onto a lightly floured surface. Gently knead until smooth. Roll out the dough to a rectangle about 5mm thick. Top with butter, leaving a 1cm border around the edges. Gently push butter into the dough. Lightly sprinkle with extra flour. Starting at the short end furthest away from you, fold one-third over the centre of the dough. Fold the short side closest to you over the top. Turn the dough 90-degrees clockwise. Gently press the edges together to seal. Use a rolling pin to roll the dough into a rectangle about 5mm thick. Repeat the folding and rolling process 6 times. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  • Step 3 To make the filling, use a wooden spoon to beat the butter, brown sugar, almond meal and cinnamon in a medium bowl until smooth and creamy.
  • Step 4 Line a baking tray with non-stick baking paper. On a lightly floured surface, roll pastry into a 32 x 40cm rectangle. Spread evenly with cinnamon mixture. Top with sultanas. Drizzle with honey or golden syrup. Starting from a short end, firmly roll the pastry into a log. Use a knife dusted with extra flour to cut the dough into 10 even slices. Place, cut-side up, on the prepared tray, allowing room for spreading. Cover loosely with plastic wrap. Set aside in a warm, draught-free place for 10-15 minutes or until doubled in size.
  • Step 5 Preheat oven to 180°C. Bake for 25-30 minutes or until golden. Place tray on a wire rack. Set aside to cool.
  • Step 6 To make the icing, combine the icing sugar, milk and vanilla in a small heatproof bowl. Place the bowl over a small saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir for 1-2 minutes or until warm. Drizzle the icing over the danish. Set aside for 10-15 minutes or until the icing is set.