Danish Pastry
INGREDIENTS
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Did you ever wonder how artisan bakers make those super-buttery, flaky, light-as-air Danish? Here's how.
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Dough
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2 cups unsalted butter, at cool room temperature
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5 1/2 cups King Arthur Unbleached All-Purpose Flour
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1/3 cup granulated sugar
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4 teaspoons instant yeast
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2 1/2 teaspoons salt; if you use salted butter, reduce this to 1 1/2 teaspoons salt
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1/2 to 1 teaspoon ground cardamom, optional; for traditional flavor
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1 teaspoon vanilla
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1 cup cold milk
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1/3 to 1/2 cup lukewarm water*
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2 large eggs
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*Use the greater amount in winter, or in a dry climate; the lesser amount in summer, or when it's humid out.
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Cheese filling
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1/2 cup cream cheese
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1/2 cup cottage cheese or ricotta cheese
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3 tablespoons granulated sugar
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1 large egg
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1/4 teaspoon salt
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Fruit filling
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about 1 to 1 1/4 cups jam, preserves, or canned fruit pie filling
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Topping
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1 large egg white beaten lightly with 1 tablespoon cold water
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Glaze
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1 1/2 cups confectioners' sugar or glazing sugar
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2 to 2 1/2 tablespoons water or milk, enough to make a "drizzlable" glaze
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pinch of salt
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crushed nuts, optional; to garnish
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Warning: this isn't a quick-and-easy recipe; there are numerous steps, including a suggested overnight rest for the dough. But if you follow the directions and take it one step at a time, you'll be able to claim a delicious new pastry for your baking
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