Danish Pastry Ring

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, sugar, salt, and yeast. Add warm milk and egg, mixing until a soft dough forms. Knead on a floured surface for 5 minutes until smooth and elastic. Shape into a rectangle, wrap in plastic, and refrigerate for 30 minutes.
2. Laminate the dough
   Roll the chilled dough into a 12x18-inch rectangle on a floured surface. Arrange thin slices of cold butter over two-thirds of the dough, leaving a 1-inch border. Fold the unbuttered third over the center, then fold the remaining third on top, like a letter. Seal edges, rotate 90 degrees, and roll out again to a 12x18-inch rectangle. Fold in thirds again. Wrap and refrigerate for 1 hour.
3. Shape the pastry ring
   Roll the dough into a 12x24-inch rectangle. Crumble the almond paste along the center in a line, leaving 1-inch borders. Sprinkle dried cranberries and raisins over the almond paste. Fold the long edges over the filling, overlapping slightly and pinching to seal. Form into a ring on a parchment-lined baking sheet, pinching the ends together. Cut slits at 1-inch intervals around the outer edge.
4. Rise and prepare
   Cover loosely with plastic wrap and let rise in a warm place until puffy, about 45 minutes. Preheat oven to 375°F. Brush the pastry with beaten egg and sprinkle with sliced almonds.
5. Bake the pastry
   Bake for 25-30 minutes until golden brown. If browning too quickly, cover loosely with foil. Transfer to a wire rack and let cool for 15 minutes.
6. Glaze and finish
   Whisk confectioners' sugar with enough milk to create a smooth, pourable glaze. Drizzle over the warm pastry ring. Allow to set for 10 minutes before serving.