I had some ups and downs with this recipe (I MASSIVELY screwed up the dough at first due to lack of adequate recipe reading), but in the end it was so good I would have been very happy with it if I had bought it at a bakery. You can do most of the work at night and then it’s really easy to finish the next morning for brunch.

Ingredients:

Dough:

• 2 cups milk
• 1 tablespoon active dry yeast
• 1/3 cup sugar
• 2 teaspoons salt
• 6 1/2 cups all-purpose flour, divided
• 2 eggs
• 1/4 cup unsalted butter, room temperature

Filling:

• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 1 cup brown sugar
• 3 tablespoons cinnamon
• 2 cups finely chopped tart apples

Glaze:

• 1 cup powdered sugar

Heat the milk in the microwave or on the stove until warm, about 110 degrees. In a large bowl, dissolve the yeast and sugar in the warm milk. Add the salt and 2 cups of flour and beat for two minutes. Beat in the eggs and butter, then stir in 4 more cups of flour, half a cup at a time and beating well after each addition.

Spread the remaining half cup of flour on a clean flat surface, then turn the dough out onto it. Knead until smooth and elastic, about five minutes.

Put in a large bowl and cover with a towel. Set in a warm place and leave to rise for 40 minutes or until doubled in size.

After rising, roll out the dough into a 10X22″ rectangle.

Chop the apple and stir together with the brown sugar, cinnamon, and sugar.

Spread half the melted butter over the dough then spread the filling evenly over the dough, leaving a centimeter clear space around the edges. Wrap the remaining butter and put it in the fridge.

Roll the dough up, rolling a long side so it stays wide.

Move the roll onto a parchment-lined pan, curving it into a C.

Cut slices at 1-2″ intervals, cutting halfway through the log. Once sliced, the log will curl more and you can bring it around to a ring. Why do that? Because it made me really happy to look at it!

Cover the dough loosely and refrigerate overnight. In the morning, it will have leaked a bunch of juice. It’s like when you make pie filling, fruit and sugar = liquid. Remove the danish from the fridge and preheat the oven to 350 degrees.

Pour the apple juice that leaked out of the danish into a small bowl. The danish is solid enough that it shouldn’t budge while you tilt the pan. Remelt the leftover butter and stir in half of the apple juice. Stir together the butter and juice, then brush over the surface of the danish.

Bake 25-35 minutes, until browned.

Spread some foil on the counter and place a cooling rack over it. Transfer the danish to the rack. The apple juice stuff that’s leaked out and cooked and is left in the pan is basically candy at this point, so enjoy that but then get your pan under hot water pretty fast before the stuff turns rock hard.

Whisk together the powdered sugar with 3-4 tablespoons of the remaining apple juice, adding as much as necessary to reach a drizzle-able consistency. Drizzle over danish and enjoy!

It’s suuuper delicious!Yum!

I’ll be submitting this to YeastSpotting.

Apple Danish

Adapted from Paula Deen’s website.

Dough:

• 2 cups milk
• 1 tablespoon active dry yeast
• 1/3 cup sugar
• 2 teaspoons salt
• 6 1/2 cups all-purpose flour, divided
• 2 eggs
• 1/4 cup unsalted butter, room temperature

Filling:

• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 1 cup brown sugar
• 3 tablespoons cinnamon
• 2 cups finely chopped tart apples

Glaze:

• 1 cup powdered sugar

Heat the milk in the microwave or on the stove until warm, about 110 degrees. In a large bowl, dissolve the yeast and sugar in the warm milk. Add the salt and 2 cups of flour and beat for two minutes. Beat in the eggs and butter, then stir in 4 more cups of flour, half a cup at a time and beating well after each addition.

Spread the remaining half cup of flour on a clean flat surface, then turn the dough out onto it. Knead until smooth and elastic, about five minutes.

Put in a large bowl and cover with a towel. Set in a warm place and leave to rise for 40 minutes or until doubled in size.

After rising, roll out the dough into a 10X22″ rectangle.

Chop the apple and stir together with the brown sugar, cinnamon, and sugar.

Spread half the melted butter over the dough then spread the filling evenly over the dough, leaving a centimeter clear space around the edges. Wrap the remaining butter and put it in the fridge.

Roll the dough up, rolling a long side so it stays wide.

Move the roll onto a parchment-lined pan, curving it into a C.

Cut slices at 1-2″ intervals, cutting halfway through the log. Once sliced, bend the log into a ring.

Cover the dough loosely and refrigerate overnight. In the morning, remove the danish from the fridge and preheat the oven to 350 degrees.

Pour the apple juice that leaked out of the danish into a small bowl. The danish is solid enough that it shouldn’t budge while you tilt the pan. Remelt the leftover butter and stir in half of the apple juice. Stir together the butter and juice, then brush over the surface of the danish.

Bake 25-35 minutes, until browned.

Spread some foil on the counter and place a cooling rack over it. Transfer the danish to the rack.

Whisk together the powdered sugar with 3-4 tablespoons of the remaining apple juice, adding as much as necessary to reach a drizzle-able consistency. Drizzle over danish.