Irresistible Spiced Cranberry Orange Danishes: Your Ultimate Holiday Breakfast Treat
Imagine waking up to the comforting aroma of freshly baked pastries, their buttery layers infused with warm cinnamon and bright orange zest, cradling a vibrant, tart cranberry filling. These Spiced Cranberry Orange Danishes are more than just a morning treat; they are a celebration of winter flavors, perfectly designed to elevate your holiday mornings or any special occasion.
This recipe was developed in partnership with Red Star Yeast, ensuring a perfect rise and exquisite texture every time.
Every year, the quest for the perfect Christmas morning breakfast begins. It needs to be something elegant, fitting for such a festive occasion, yet practical enough to manage amidst the whirlwind of holiday activities. That’s where these exquisite danishes shine. Yeast breads and pastries, like these danishes, are truly a fantastic solution for busy mornings. The beauty lies in their make-ahead potential: you can prepare the dough and even shape them the night before, then simply pop them into the oven the next morning. By the time everyone has finished opening presents, a batch of warm, fragrant danishes will be ready to delight your family and guests.
These spiced cranberry orange danishes are not just my latest suggestion for the big day, but quite possibly my greatest. While they are a showstopper for Christmas, their delightful blend of flavors makes them a fabulous choice all winter long. Every component is crafted from scratch, ensuring a superior taste and texture that store-bought versions simply can’t match. The dough itself is scented with a harmonious blend of cranberries, zesty orange, and comforting cinnamon, creating a truly unforgettable breakfast experience.
Why Homemade Danishes are a Game Changer
I often find myself wondering why I don’t bake danishes more frequently. The perception that they are overly complicated or time-consuming is often a misconception. In reality, they require no more effort than many other yeast rolls or sweet buns, yet they deliver an unparalleled level of decadence and rich flavor. The magic truly happens when they emerge fresh from your oven, filling your home with an intoxicating aroma and offering a flaky, tender texture that is a million times better than anything you’ll find in most bakeries or supermarkets. The pride of serving homemade pastries, especially those as beautiful and delicious as these, is a reward in itself.
For this particular recipe, I’ve drawn inspiration from my popular summer berry danish braid. I’ve taken that foundation and elevated it for the winter season by infusing the dough with warming cinnamon and bright orange zest. Instead of a braid, the dough is artfully rolled into individual portions, each designed to hold a generous dollop of homemade cranberry sauce. This is an absolutely brilliant way to utilize any leftover cranberry sauce you might have from Thanksgiving, transforming it into a fresh, exciting new treat!
The result is a Danish pastry that is truly beautiful to behold, wonderfully buttery, and strikes the perfect balance between sweet and tart. The interplay of the spiced dough, tangy cranberries, and citrusy notes is simply sublime. If I could enjoy one of these delightful danishes for breakfast every weekend from now until spring, I would be an exceptionally happy person indeed. They represent comfort, festivity, and pure baking joy.
Perfect for Any Winter Occasion
Whether you’re meticulously planning an elegant brunch for friends and family, or simply seeking a rewarding and delicious baking project to fill a lazy weekend afternoon, this Spiced Cranberry Orange Danish recipe is an absolute winner. It offers a wonderful opportunity to engage in the therapeutic process of baking, culminating in a truly impressive treat that will garner rave reviews.
And for those of you who, like me, are always on the lookout for fresh Christmas morning recipe inspiration, allow me to offer a few other delightful suggestions. You might consider these rich and indulgent chocolate hazelnut sweet rolls, or perhaps a comforting baked french toast with streusel topping and cranberry maple syrup. For a classic holiday feel, this festive Christmas coffee cake is always a hit, or for a simpler yet equally satisfying option, try this light and fluffy blueberry pancake bake. Whatever your preference, there’s a perfect holiday breakfast waiting to be discovered!
The Art of Danish Dough: Laminating for Flaky Perfection
The secret to truly exceptional danishes lies in the dough, specifically the technique of “laminating.” This process is what gives danishes, puff pastry, and croissants their signature light, airy, and incredibly flaky layers. It involves repeatedly folding and rolling butter into the dough, creating countless ultra-thin sheets of butter separated by dough. When baked, the water in the butter turns to steam, pushing the layers apart and resulting in that coveted, tender, and crispy texture. It’s a method that requires a little patience but is immensely rewarding.
Baking Tip: How to Laminate Dough (A Step-by-Step Guide)
Laminating dough is a fundamental technique for creating the incredibly flaky texture found in pastries like danishes and croissants. It involves incorporating cold butter into dough through a series of folding and rolling steps. Here’s how to master it:
- **Roll out the Dough:** On a generously floured surface, roll your chilled dough into a large, even rectangle. Consistency is key here for even layers.
- **First Fold (Business Letter Fold):** Imagine dividing the rectangle into three equal sections. Take the bottom third of the dough and fold it up to meet the middle. Then, take the top third and fold it down over the previously folded section, just like you would fold a business letter.
- **Flip and Turn:** Gently flip the dough over so the seam side is now facing down. Orient it so a short end is facing you. This completes what is known as the “first turn.”
- **Chill:** Crucially, wrap the folded dough tightly in plastic wrap and chill it in the refrigerator. This step is vital to relax the gluten in the dough (making it easier to roll) and, more importantly, to keep the butter very cold and firm. If the butter melts into the dough, you’ll lose your distinct layers.
- **Repeat for More Layers:** Repeat the rolling, folding, and chilling process as many times as your specific recipe requires. Many recipes call for 3-4 turns with chilling intervals in between. Each turn adds more layers, enhancing the final flakiness. The more turns, the more delicate and numerous the layers will be.
Crafting the Perfect Cranberry Orange Flavor
The magic of these danishes extends beyond the flaky dough to the vibrant filling and delicate icing. The homemade cranberry filling bursts with tartness, beautifully balanced by sugar and further enhanced by orange zest and a hint of cinnamon. Making your own cranberry sauce is incredibly simple and yields a much fresher, more robust flavor than store-bought varieties. It also allows you to control the sweetness to your preference. This bright, jewel-toned filling provides a delightful contrast to the rich, buttery pastry, making each bite an exquisite experience. The orange icing then serves as the perfect finishing touch, adding a sweet, citrusy sheen that not only looks beautiful but also ties all the flavors together seamlessly.
These Spiced Cranberry Orange Danishes are more than just a recipe; they’re an invitation to create something truly special in your kitchen. Whether it’s for a holiday gathering or a simple weekend treat, the effort is well worth the incredible result. The process, from preparing the dough to seeing the golden-brown pastries emerge from the oven, is a joy in itself, and the look of delight on the faces of those who taste them is the ultimate reward.
Spiced Cranberry Orange Danishes
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Ingredients
Danish Dough:
- 1 cup warm whole milk (250 ml)
- 1 envelope Red Star Active Dry Yeast (2 ¼ teaspoons)
- 3 cups all-purpose flour (360 grams)
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 tablespoon orange zest
- ½ cup cold unsalted butter , cubed (113 grams)
- 1 large egg
- 1 large egg yolk
- 1 large egg + 1 teaspoon water , for egg wash
Cranberry Filling:
- 2 cups cranberries , fresh or frozen (200 grams)
- ½ cup water
- ⅔ cup granulated sugar (132 grams)
- 1 teaspoon orange zest
- ¼ teaspoon ground cinnamon
Orange Icing:
- ½ cup powdered sugar , sifted (112 grams)
- 1 tablespoon freshly squeezed orange juice
- 1-2 tablespoons milk or cream
Instructions
To prepare dough:
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Combine the warm milk and yeast and stir slightly to combine. Let sit for 5-10 minutes until foamy, indicating the yeast is active.
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Meanwhile, in a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, ground cinnamon, and orange zest. Add the cold unsalted butter (cubed) and cut it into the dry ingredients using a pastry blender or your fingertips until the butter pieces are roughly the size of small peas. This step helps create the flaky texture.
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In a separate small bowl, whisk together the activated yeast mixture, the large egg, and the large egg yolk until well combined. Add this wet mixture all at once to the flour and butter mixture. Stir with a wooden spoon or sturdy spatula just until the ingredients come together to form a sticky dough. It’s important not to overmix or knead at this stage.
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Cover the bowl tightly with plastic wrap and transfer to the refrigerator to chill for at least 2 hours. The dough can be chilled for up to 1 day, which is excellent for make-ahead convenience. This chilling step is essential for firming up the butter and developing the dough’s flavor.
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Once chilled, remove the dough from the bowl and dump it onto a generously floured surface. Roll the dough out into a large rectangle, approximately 15 inches wide. Ensure your surface remains well-floured to prevent sticking.
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Perform the first “turn” by folding the dough into thirds, just like you would a business letter. Bring the bottom third of the dough up and fold the top third down over it. Then, gently flip the dough over so that the seam side is down and a short end is facing you. Add more flour as needed to prevent any sticking.
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Repeat the rolling and folding process (steps 4 and 5) for a total of 4 times. After each turn, ensure the dough is folded into thirds and then covered with plastic wrap.
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After the final fold, chill the dough for at least 30 minutes to allow the butter to firm up again and the gluten to relax. The dough can be stored in the refrigerator for up to 3 days, or double-wrapped and frozen for up to 1 month. If frozen, thaw it in the refrigerator overnight before using.
To prepare cranberry filling:
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In a small saucepan, combine the fresh or frozen cranberries, water, granulated sugar, orange zest, and ground cinnamon. Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar and prevent sticking.
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Reduce the heat to a simmer and continue to cook, stirring occasionally, until the cranberries have burst and the mixture has thickened considerably. This typically takes about 20-30 minutes. Remove the saucepan from the heat and allow the cranberry filling to cool completely to room temperature before using. (See Notes for storage).
To assemble to danishes:
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On a generously floured surface, take your chilled danish dough and cut it in half. Wrap one half tightly in plastic wrap and store it for another use (refer to Notes for storage options), as this recipe makes enough for two batches.
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Roll out the remaining half of the dough into a rectangle approximately 10×12 inches. Using a sharp knife or pizza cutter, cut the dough into 8 equal strips lengthwise.
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Take one strip of dough. Hold one end in one hand and, with your other hand, gently twist the strip several turns. Once twisted, coil the strip up around itself, starting from one end, to form a spiral shape that resembles a snail shell. Tuck the loose end underneath to secure it.
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Carefully transfer the shaped danish to a parchment-lined baking sheet. Repeat this process with the remaining strips of dough, ensuring you space each danish 3-4 inches apart on the baking sheet to allow for rising.
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Cover the baking sheet loosely with plastic wrap and let the danishes rise in a warm spot for about 30 minutes, or until visibly puffed. During this time, preheat your oven to 350° F (175° C).
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In a small bowl, whisk together the large egg and 1 teaspoon of water to create an egg wash. Gently brush this wash over the tops of the puffed danishes. Using your finger or the back of a spoon, press down lightly in the center of each danish to create a small well. Spoon a heaping tablespoon of the cooled cranberry filling into the center of each well.
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Bake the danishes in the preheated oven for 15-17 minutes, or until they are beautifully golden brown and the filling is bubbly. Once baked, remove from the oven and let them cool on the pan for about 10-15 minutes before transferring to a wire rack.
To make the icing:
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While the danishes are cooling, prepare the orange icing. In a small bowl, whisk together the sifted powdered sugar and freshly squeezed orange juice. Gradually add 1-2 tablespoons of milk or cream, a little at a time, until you achieve a glaze that is thick enough to hold its shape but still pourable. Drizzle this delightful icing generously over the cooled danishes (they can still be slightly warm).
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Allow the glaze to set for a few minutes before serving immediately. These danishes are undoubtedly best enjoyed the day they are baked, when their flakiness and freshness are at their peak. However, any leftovers can be stored in an airtight container at room temperature for up to 2 days.
Notes
HELPFUL TIPS & TRICKS:
- **Dough Batch Size:** This recipe yields enough danish dough for a double batch, meaning approximately 16 danishes in total. If you only wish to bake 8 danishes as instructed here, simply wrap the unused half of the dough tightly in plastic wrap. It can be stored in the refrigerator for up to 3 days or, if double-wrapped, in the freezer for up to 1 month. Always let frozen dough thaw completely in the refrigerator before using.
- **Leftover Cranberry Filling:** Don’t worry if you have extra cranberry filling! It’s delicious on toast, yogurt, or even as a topping for pancakes. Store any leftover filling in an airtight container in the refrigerator for up to 1 month.
- **Make-Ahead Option:** For ultimate convenience, especially during busy holiday seasons, you can prepare the danish dough the night before and shape it into the twisted rounds. Cover the shaped danishes loosely with plastic wrap and store them in the refrigerator overnight. The next morning, remove them from the fridge and allow them to come to room temperature for about 1 hour before proceeding with the egg wash, filling, and baking instructions. This way, you get fresh-baked danishes with minimal morning effort!
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Disclosure: This recipe was developed in partnership with Red Star Yeast. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are 100% my own, as always.
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