Activate the yeast:
In a small bowl, mix the warm milk, sugar, and dried yeast. Let it sit for 5–10 minutes until it becomes frothy. This means the yeast is alive and ready to work.
Make the dough:
In a large bowl, combine the bread flour and salt. Add the softened butter and rub it into the flour with your fingers until it looks crumbly but still has small butter pieces.
Add eggs and yeast mix:
Pour in the beaten eggs and the frothy yeast mixture. Mix everything until a dough forms. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
Let the dough rise:
Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and leave it to rise in a warm place for about 1 to 1½ hours, or until it doubles in size.
Prepare almond filling:
Mix the almond paste with 1 tablespoon of warm water until smooth. Set aside.
Shape the pastries:
Once the dough has risen, roll it out on a floured surface into a large rectangle, about ½ inch thick. Cut the dough into squares or rectangles. Spread a spoonful of almond paste onto each piece.
Add toppings:
Sprinkle toasted almonds and chopped maraschino cherries on top of the almond paste. Fold or twist the dough shapes as you like to create traditional Danish shapes.
Second rise:
Place the shaped pastries on a baking tray lined with parchment paper. Cover and let rise again for 30 minutes.
Bake:
Preheat your oven to 375°F (190°C). Bake the pastries for 15–20 minutes or until golden brown.
Make icing:
Mix the confectioners’ sugar with a little water to make a smooth glaze. Drizzle over the warm pastries before serving.
