Apricot Danish

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, instant yeast, and salt. Mix to combine.
2. Warm the cold whole milk slightly until lukewarm (about 90°F/32°C). Add the milk, egg, softened butter, and the scraped seeds of the vanilla bean to the dry ingredients. Mix on low speed until the dough forms a shaggy mass, then increase speed to medium and knead for about 6-8 minutes until smooth and elastic.
3. Shape dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
4. Meanwhile, prepare the butter block for laminating: place cold unsalted butter between two sheets of parchment paper and pound with a rolling pin to flatten into a 7-inch square. Chill if too soft.
5. On a lightly floured surface, roll the dough into a 10-inch square. Place the butter block in the center diagonally, fold the corners of the dough over the butter to enclose it completely, pinching edges to seal.
6. Roll the dough into a 20x10-inch rectangle, then fold into thirds like a letter. Wrap in plastic and chill for 1 hour.
7. Repeat the rolling and folding (turn 90 degrees, roll to 20x10 inches, fold into thirds), then chill again for 1 hour. Perform a final third rolling and folding, then chill the dough for at least 2 hours or overnight.
8. Prepare the vanilla pastry cream: Heat 1/2 cup milk with 1 tsp vanilla extract until just simmering. In a bowl, whisk egg yolk, sugar, and cornstarch until pale. Slowly temper the hot milk into the egg mixture while whisking constantly.
9. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and reaches 175°F (79°C). Remove from heat, stir in butter and vanilla extract, then cover with plastic wrap touching the surface. Chill until cold.
10. Roll the chilled dough to about 1/4 inch thickness on a lightly floured surface. Cut into 12 approximately 4x4 inch squares.
11. Place a tablespoon of pastry cream in the center of each square, then a teaspoon of apricot preserves on top. Fold two opposite corners towards the center and lightly pinch to secure, leaving the filling exposed.
12. Place pastries on parchment-lined baking sheets, cover loosely with plastic wrap, and proof in a warm place (75°F/24°C) for 60-90 minutes until puffy.
13. Preheat oven to 375°F (190°C). Beat the egg for the wash and brush lightly over the pastries.
14. Bake for 15-18 minutes until golden brown and puffed. Remove and cool on wire racks.
15. Mix powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over warm pastries once cooled slightly.