Ready in 90 minutes plus cooling
Serves: 8

2½ cups plain flour
2 tbsp sugar
½ teaspoon salt
1 package 7g instant yeast
120g butter, chilled in the freezer for ½ an hour
¾ cup warm milk
2 eggs at room temperature

Filling
120g cream cheese
2 tbsp sugar
1 tsp vanilla essence
¾ cup frozen berries – I use a mixture

vanilla glaze
½ cup icing sugar
½ tsp vanilla essence
1½ tbsp milk – approximately

Combine the flour, sugar, salt and yeast in a bowl or processor. If using a processor pulse in the butter to pea sized pieces, otherwise grate in the butter using the coarse side of the grater.
Mix lightly with the tip of a knife.

Lightly beat one egg and add with the milk to the mixture. Using a knife mix lightly then turn onto bench and use a fish slice or spatula to lift, turn and press the dough till it holds together, don’t knead. Pat dough into a rough block and roll to a fat rectangle, fold into 3, give it a quarter turn, roll and repeat folding into 3 and turning two more times, dusting with flour as needed to prevent sticking. Wrap and chill in fridge for 30 minutes.

Preheat oven to 190°C. Lightly beat remaining egg and set aside. Roll dough to roughly 30 x 34cm Slice in half longwise and transfer half to a greased tray.

Mix cream cheese, sugar and vanilla and spread down center of dough. Brush edges with beaten egg and scatter frozen berries over cream cheese. Place remaining dough over top and press edges to seal. Brush with beaten egg and use a serrated knife to slice approximately 10 vents in the top. Rest Danish for 15 minutes to allow yeast to rise a little before baking.

Cook 30-40 minutes or until golden and crisp. Allow to cool.

Make the glaze by whisking the ingredients together in a small bowl using just enough milk to achieve a drizzling consistency. Drizzle cooled Danish with glaze and serve in slices.

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