Cinnamon Danish

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, granulated sugar, instant yeast, and salt.
2. In a small bowl, whisk together the cold whole milk, 1 egg, softened butter, and vanilla bean paste until smooth.
3. With the mixer running on low speed, gradually add the wet ingredients to the dry ingredients until a rough dough forms.
4. Increase speed to medium and knead the dough for about 6 to 8 minutes until it becomes smooth and elastic.
5. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight to chill.
6. Meanwhile, prepare the butter block: place the cold unsalted butter between two sheets of parchment paper and pound it with a rolling pin into a 7x7 inch square. Chill the butter block but keep it pliable, about 30 minutes.
7. On a lightly floured surface, roll out the chilled dough into a 14x14 inch square.
8. Place the butter block diagonally in the center of the dough square, folding the corners of the dough over the butter to encase it completely like an envelope.
9. Roll the dough into a 20x8 inch rectangle, then fold it into thirds (like a letter). Wrap in plastic wrap and chill for 1 hour.
10. Repeat rolling to 20x8 inches and folding into thirds two more times, chilling the dough for 1 hour after each fold.
11. After the final chill, roll the dough to a 20x10 inch rectangle. Mix the brown sugar and ground cinnamon together.
12. Spread the cinnamon sugar mixture evenly over the dough, leaving a 1-inch border on all sides.
13. Cut the dough into 12 equal strips, then roll each strip tightly from the short side and place seam side down on a parchment-lined baking sheet.
14. Lightly whisk the remaining egg and brush the tops of the rolled pastries.
15. Cover loosely and proof the pastries in a warm place for 60 to 90 minutes, until puffy.
16. Preheat the oven to 375°F (190°C). Bake the Danishes for 15 to 18 minutes, until golden brown and cooked through.
17. Cool on a wire rack before serving.