Vanilla Marzipan Danish

This recipe is for two large Danish pastry pieces.

120 ml milk

2 teaspoons dry yeast

30 g sugar

40 g butter

250 g flour

1 small egg

250 g cold butter

Filling:

30 g marzipan

30 g sugar

30 g butter

Start by dissolving the yeast and sugar in warm milk and melted butter. Add the flour and egg, and knead well.

Let the dough rise for 40 minutes or until it has doubled in size.

Soften the cold butter by beating it on a floured surface with a rolling pin until the butter has a similar consistency to the dough. Sprinkle flour over the butter as well to prevent sticking to the rolling pin and table.

Roll out the dough and place the softened cold butter in the center of the dough. Fold the dough over the butter and roll it out again to a size of 1x3. Fold it into thirds and flatten it out three times. Now refrigerate the dough for 30 minutes.

Roll out the dough again and fold it into thirds as before (three times). Chill for another 30 minutes.

Repeat the rolling and folding process for a third and final time (three times).

Divide the dough in half and roll each piece into a rectangle measuring 30 x 40 cm.

Cut the dough in half lengthwise. Place the filling along the middle of the dough.

Fold the ends over the filling and press the dough together tightly in the center.

You can also place the filling in two strips along the length of the dough and fold the dough over toward the center, adding vanilla cream in the middle.

Brush the dough with an egg wash (1 egg and 1 tablespoon milk or water beaten together). Sprinkle almond flakes and coarse sugar over the edges.

Bake the pastry loaves at 190° for 25-30 minutes.

Once the pastry has cooled, you can decorate it with a glaze made from icing sugar and water.