Rhubarb and Saffron Danish Pastry

STEP 1: MAKE THE DOUGH (DÉTREMPE)

Combine the bread flour, caster sugar, yeast and salt in the bowl of a stand mixer, keeping the salt and yeast on opposite sides to begin with. Add the cold milk, beaten egg and softened butter, and mix on low with the dough hook until it comes together, then knead for 6–8 minutes until smooth and elastic. The dough should be soft but not sticky. Shape into a flat rectangle, wrap and chill for at least 1 hour, or overnight — the longer rest is well worth taking.

STEP 2: PREPARE THE BUTTER BLOCK

Place the cold butter between two sheets of parchment, pound, then roll it into a neat slab roughly 12 × 16 cm. The butter and dough need to be at the same pliability when you laminate: cold but not brittle. If the butter is too hard it will shatter and break through the layers; too soft and it will merge into the dough and you will lose definition. Chill until firm but still bendable.

STEP 3: LAMINATE

Roll the chilled détrempe into a rectangle twice the size of the butter block. Lay the butter over one half and fold the dough to enclose it completely, sealing the edges. Roll out gently to a long rectangle and give it a single (letter) fold into thirds. Wrap and chill 30 minutes. Repeat for a total of three single folds, resting in the fridge between each. Always roll in the same direction and keep the corners square.

STEP 4: MAKE THE SAFFRON CRÈME PÂTISSIÈRE

Warm the milk with the saffron to just below a simmer, then leave to infuse for 10 minutes so the colour and flavour develop. Whisk the egg yolks, caster sugar and cornflour to a smooth paste. Pour the warm saffron milk over the yolks, whisking, then return everything to the pan. Cook over medium heat, whisking constantly, until thick and glossy. Off the heat, beat in the vanilla and butter. Press cling film onto the surface and chill — a thin, set custard gives the topped Danish a base to hold the fruit without going soggy.

STEP 5: ROAST THE SAFFRON RHUBARB

Heat the oven to 200°C / 400°F. Toss the rhubarb batons with the caster sugar, the bloomed saffron and its water, and the orange zest and juice. Spread in a single layer in a roasting tin and roast for 10–14 minutes, just until tender and vivid but still holding their shape. Rhubarb turns to mush quickly, so pull it while the batons are intact. Lift the rhubarb out and reserve; pour the rosy syrup into a small pan and reduce to a glaze if using it in place of apricot jam.

STEP 6: SHAPE AND PROVE

Roll the laminated dough to about 4 mm thick and trim to a clean rectangle. Cut eight equal squares (roughly 11 cm). Shape as you like — a simple pinwheel with the corners folded to the centre, or an open envelope with a scored border — keeping all eight identical. Pipe or spoon a little saffron crème pâtissière into the centre of each. Cover loosely and prove in a warm spot for 45–60 minutes until visibly puffy and the layers look distinct.

STEP 7: BAKE

Heat the oven to 200°C / 400°F. Brush the exposed pastry with egg wash, avoiding the cut edges so the layers can still rise. Bake for 18–22 minutes until deep golden and crisp, with the lamination clearly visible at the sides. Cool on a wire rack so the bases stay crisp.

STEP 8: TOP AND GLAZE

Arrange the saffron-roasted rhubarb over the custard on each warm Danish. Warm the apricot jam (or the reduced rhubarb syrup) and brush it over the fruit for a clean, glossy finish. Scatter with chopped pistachios if you like. Serve the same day, ideally still slightly warm.