Step 1

Combine flour and salt in a bowl. Make a well in the centre. Add the caster sugar, yeast, egg and milk. Use a flat-bladed knife in a cutting motion to mix until the dough comes together. Turn onto a lightly floured surface and knead until smooth. Brush a large bowl with oil. Place dough in bowl and turn to coat. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.

Step 2

Punch down the dough with your fist. Turn the dough onto a lightly floured surface. Gently knead until smooth. Roll out the dough to a rectangle about 5mm thick. Top with butter, leaving a 1cm border around the edges. Gently push butter into the dough. Lightly sprinkle with extra flour. Starting at the short end furthest away from you, fold one-third over the centre of the dough. Fold the short side closest to you over the top. Turn the dough 90-degrees clockwise. Gently press the edges together to seal. Use a rolling pin to roll the dough into a rectangle about 5mm thick. Repeat the folding and rolling process 6 times. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Step 3

To make the filling, use a wooden spoon to beat the butter, brown sugar, almond meal and cinnamon in a medium bowl until smooth and creamy.

Step 4

Line a baking tray with non-stick baking paper. On a lightly floured surface, roll pastry into a 32 x 40cm rectangle. Spread evenly with cinnamon mixture. Top with sultanas. Drizzle with honey or golden syrup. Starting from a short end, firmly roll the pastry into a log. Use a knife dusted with extra flour to cut the dough into 10 even slices. Place, cut-side up, on the prepared tray, allowing room for spreading. Cover loosely with plastic wrap. Set aside in a warm, draught-free place for 10-15 minutes or until doubled in size.

Step 5

Preheat oven to 180°C. Bake for 25-30 minutes or until golden. Place tray on a wire rack. Set aside to cool.

Step 6

To make the icing, combine the icing sugar, milk and vanilla in a small heatproof bowl. Place the bowl over a small saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir for 1-2 minutes or until warm. Drizzle the icing over the danish. Set aside for 10-15 minutes or until the icing is set.