Servings: 8 Danishes
2 cups (260 g) all purpose flour
¼ tsp (1 mL) salt
3 Tbsp (35 g) sugar
¼ cup (60 g) unsalted butter, at room temperature
1 large egg, warmed in its shell in a warm water bath
½ cup (125 mL) milk, at room temperature
¼ cup (60 mL) sour cream, at room temperature
1 ½ tsp (7 mL) dry instant yeast
1 cup (180 g) raisins
1/3 cup (40 g) graham cracker crumbs
1 1/2 tsp (7 mL) ground cinnamon
1 tsp (5 mL) vanilla extract
2 Tbsp (30 g) melted butter, for brushing
2 Tbsp (25 g) sugar, for sprinkling
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
1 cup (120 g) icing sugar, sifted
1 ½ Tbsp (22 mL) milk
1. To prepare the dough in a mixer, combine all ingredients and knead for 5 minutes on medium speed, using the dough hook attachment. If preparing by hand, combine the dry ingredients and cut in butter until the texture of coarse meal. Add the egg, milk, sour cream and yeast and mix until the dough is smooth, about 3 minutes. Place the dough in a lightly oiled bowl, cover and let rest for 30 minutes (it will have only risen a little).
2. For the filling, stir the raisins, graham crumbs, cinnamon and vanilla together.
3. Turn the dough onto a lightly floured surface and roll into a 12-inch (30 cm) square about ½-inch (12 mm) thick. Brush the dough with melted butter and sprinkle with sugar. Sprinkle the filling over half of the dough. Fold the dough in half and cut this into 8 strips. Twist each piece a few times and then spiral it starting at the centre and tucking the end underneath, creating a round Danish twist. Place each on a parchment-lined baking sheet, cover with a tea towel and let rise for 30 minutes.
4. Uncover the Danish and brush them liberally with the egg wash. Bake at 350°F (180 °C) for about 30 minutes until an even golden brown.
5. For the glaze, whisk the icing sugar and milk and drizzle this over the cooled Danishes.
Danishes are best served the day they are baked, but they can be frozen unbaked and then allowed to thaw completely before baking.