Inspired by recipes from Martha Stewart, John Barricelli, and Dorie Greenspan
1/2 cup warm milk, 110º
1 envelope active dry yeast (2 1/4 teaspoons)
2 1/4 cups flour
1/4 cup sugar
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cardamom
2 sticks (1/2 pound) butter, at room temperature, cut into tablespoons
1 egg yolk
1/4 cup sugar
3 tablespoons brown sugar
1 tablespoon cinnamon
3 tablespoons butter, at room temperature
2 tablespoons butter, melted
1 cup powdered sugar
1/2 teaspoon vanilla
1 1/2-3 tablespoons hot water
In a small bowl, sprinkle the yeast over the warm milk. Stir and let sit about 5 minutes, till bubbles are visible. Using a stand mixer with a dough hook, combine flour, sugar, salt, cardamom and 2 tablespoons of the butter. Beat on low till the butter is incorporated and dough looks like corn meal, about 3-4 minutes. Add milk mixture and mix till dough comes together. Add egg and yolk and mix till just combined, 2-3 minutes. Don't overmix.
Gently knead bread on a lightly floured surface till a smooth ball is formed, about 30 seconds. Wrap in plastic, and refrigerate for at least 2 hours or overnight.
On a lightly floured surface, roll dough into a 18 x 10 inch rectangle. Try to keep corners square. With the short side facing you, disperse the remaining butter over the top 2/3 of the dough. Fold the unbuttered bottom third up over half the buttered dough. Then make a second fold to seal in the butter (like folding a letter to stuff an envelope).
Roll the dough out again to a 18 x 10 inch rectangle, then fold the dough again as above. Wrap in plastic and refrigerate for one hour. This folding and rolling is considered the "first turn." Repeat the rolling and two more times, making sure to refrigerate for an hour between all turns. After the last turn, wrap well in plastic and refrigerate at least 4 hours or overnight.
When ready to bake, bring dough out to sit out at room temperature for about 15 minutes. Preheat to 350º.
filling by mixing softened butter, sugars and cinnamon. Roll out dough to a 18 x 10 inch rectangle. Place filling down
center third of dough. Slice dough into strips from outer edge to
filling at about 1/2 inch intervals. Do one side, then repeat in a similar fashion on the other side. Fold strips over filling, alternating sides to make a crosshatch pattern.
Place danish on a parchment lined baking sheet. Bake about 30 minutes, till puffed and browned.
Make glaze by combining ingredients, adding hot water till desired consistency is reached. Drizzle over cooled danish.