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Cinnamon danish
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Prep Time:
180 minutes
Cook Time:
35 minutes
Total Time:
215 minutes
Sticky, sweet, sultana danishes with irresistible icing.
Ingredients:
  • 265g (1 3/4 cups) plain flour
  • Pinch of salt
  • 20.00 gm 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
  • 75g butter, at room temperature
  • 45g (1/4 cup, lightly packed) brown sugar
  • 20.00 gm almond meal
  • 5.00 gm ground cinnamon
  • 90g (1/2 cup) sultanas
  • 60ml (1/4 cup) honey
  • 80g (1/2 cup) pure icing sugar, sifted
  • 20.60 gm milk
  • 2.20 gm vanilla essence
Instructions:
  • In a bowl, mix flour and salt. Create a well in the middle and add caster sugar, yeast, egg, and milk. Cut through the mixture with a flat-bladed knife until the dough forms. Transfer to a floured surface and knead until smooth. Brush a large bowl with oil, place the dough in it, and coat it. Cover with plastic wrap and let it rise in a warm place for 1 hour until doubled in size.
  • Press down on the dough to deflate it. Transfer the dough to a floured surface and knead until smooth. Roll it out into a 5mm thick rectangle. Spread butter on top, leaving a 1cm border, and gently incorporate it into the dough. Dust lightly with flour. Fold one-third of the dough over the center, followed by the remaining third. Rotate the dough, then fold and roll it out to a 5mm thick rectangle. Repeat the folding and rolling process 6 times. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • In a medium bowl, blend butter, brown sugar, almond meal, and cinnamon with a wooden spoon until the mixture is smooth and creamy.
  • Prepare a baking tray with non-stick baking paper. Roll out the pastry on a floured surface into a 32 x 40cm rectangle. Evenly spread with cinnamon mixture, then add sultanas and drizzle with honey or golden syrup. Roll the pastry into a log starting from a short end. Cut the dough into 10 even slices using a floured knife. Arrange the slices cut-side up on the tray, leaving space between each. Cover loosely with plastic wrap and let the rolls rise in a warm, draft-free place for 10-15 minutes until doubled in size.
  • Preheat the oven to 180°C. Bake for 25-30 minutes until golden brown, then cool on a wire rack.
  • Prepare the icing by mixing icing sugar, milk, and vanilla in a small heatproof bowl. Set the bowl over a small saucepan with simmering water (ensuring the bowl doesn't touch the water), stirring for 1-2 minutes until warm. Drizzle the warm icing over the Danish and let it sit for 10-15 minutes until set.

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