Danish Pastry

kingarthurbaking.com

Dana McGowen

Dough

32 tablespoons (454g or 1 pound) unsalted butter, at cool room temperature, 65°F to 68°F

5 ½ cups (660g) King Arthur Unbleached All-Purpose Flour

⅓ cup (67g) granulated sugar

4 teaspoons instant yeast

2 ½ teaspoons (15g) table salt, if you use salted butter, reduce this to 1 ½ (9g) teaspoons salt

½ to 1 teaspoon cardamom, optional; for traditional flavor

1 teaspoon King Arthur Pure Vanilla Extract

1 cup (227g) milk, cold

⅓ to ½ cup (76g to 113g) water, lukewarm*

2 large eggs

note: se the greater amount in winter, or in a dry climate; the lesser amount in summer, or when it's humid out.

Cheese filling

half an 8-ounce package (113g) cream cheese

½ cup (113g) cottage cheese or ricotta cheese

3 tablespoons (35g) granulated sugar

1 large egg

¼ teaspoon table salt

Fruit filling

about 1 to 1 ¼ cups (298g to 369g) jam, preserves, or canned fruit pie filling

Topping

1 large egg white, beaten lightly with 1 tablespoon cold water

Glaze

1 ½ cups (170g) confectioners' sugar or glazing sugar

2 to 2 ½ tablespoons (28g to 35g) water or milk, enough to make a "drizzle-able" glaze

pinch of table salt

crushed nuts, optional; to garnish

Directions at kingarthurbaking.com

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