1In the bowl of a stand mixer, measure 165g warm water, 165g room temperature milk, 50g sugar, 8g instant yeast, 10g salt, and 540g all-purpose flour.
2In the bowl of a stand mixer, measure 165g warm water, 165g room temperature milk, 50g sugar, 8g instant yeast, 10g salt, and 540g all-purpose flour.
3In the bowl of a stand mixer, measure 165g warm water, 165g room temperature milk, 50g sugar, 8g instant yeast, 10g salt, and 540g all-purpose flour.
4Attach the dough hook and mix on low speed for about two to three minutes until well combined.
5Attach the dough hook and mix on low speed for about two to three minutes until well combined.
6Attach the dough hook and mix on low speed for about two to three minutes until well combined.
7Once the dough has come together, add 40g of softened butter, one piece at a time.
8Once the dough has come together, add 40g of softened butter, one piece at a time.
9Once the dough has come together, add 40g of softened butter, one piece at a time.
10Increase mixer speed to medium and continue to mix for another three to four minutes, or until the butter is fully incorporated and the dough strengthens up and clears the bowl.
11Increase mixer speed to medium and continue to mix for another three to four minutes, or until the butter is fully incorporated and the dough strengthens up and clears the bowl.
12Increase mixer speed to medium and continue to mix for another three to four minutes, or until the butter is fully incorporated and the dough strengthens up and clears the bowl.
13Flip the dough into a medium bowl and round it into a taut ball.
14Flip the dough into a medium bowl and round it into a taut ball.
15Flip the dough into a medium bowl and round it into a taut ball.
16Cover the bowl and let the dough ferment for 90 minutes at room temperature.
17Cover the bowl and let the dough ferment for 90 minutes at room temperature.
18Cover the bowl and let the dough ferment for 90 minutes at room temperature.
19Grab two large sheets of parchment paper and a ruler, then draw an 8-inch by 12-inch rectangle vertically on one sheet.
20Grab two large sheets of parchment paper and a ruler, then draw an 8-inch by 12-inch rectangle vertically on one sheet.
21Grab two large sheets of parchment paper and a ruler, then draw an 8-inch by 12-inch rectangle vertically on one sheet.
22Place the second piece of paper under the first, and fold along the drawn lines to create two creased rectangles.
23Place the second piece of paper under the first, and fold along the drawn lines to create two creased rectangles.
24Place the second piece of paper under the first, and fold along the drawn lines to create two creased rectangles.
25Drop 225g of softened butter into the middle of the bottom creased parchment.
26Drop 225g of softened butter into the middle of the bottom creased parchment.
27Drop 225g of softened butter into the middle of the bottom creased parchment.
28Use the wrapper to flatten the butter slightly, then place the second piece of folded parchment paper on top and close the folds to trap the butter.
29Use the wrapper to flatten the butter slightly, then place the second piece of folded parchment paper on top and close the folds to trap the butter.
30Use the wrapper to flatten the butter slightly, then place the second piece of folded parchment paper on top and close the folds to trap the butter.
31Flip the folded butter package over onto the seam, flat side up.
32Flip the folded butter package over onto the seam, flat side up.
33Flip the folded butter package over onto the seam, flat side up.
34Use a rolling pin to pound and then push and spread the butter into the corners of the rectangle until it forms a relatively flat and straight-edged layer.
35Use a rolling pin to pound and then push and spread the butter into the corners of the rectangle until it forms a relatively flat and straight-edged layer.
36Use a rolling pin to pound and then push and spread the butter into the corners of the rectangle until it forms a relatively flat and straight-edged layer.
37Scoot the butter block onto a sheet tray and refrigerate to firm up.
38Scoot the butter block onto a sheet tray and refrigerate to firm up.
39Scoot the butter block onto a sheet tray and refrigerate to firm up.
40After 90 minutes of dough fermentation, flour your bowl and cutting board, then flip out the dough onto the board.
41After 90 minutes of dough fermentation, flour your bowl and cutting board, then flip out the dough onto the board.
42After 90 minutes of dough fermentation, flour your bowl and cutting board, then flip out the dough onto the board.
43Add a touch more flour on top to prevent the rolling pin from sticking.
44Add a touch more flour on top to prevent the rolling pin from sticking.
45Add a touch more flour on top to prevent the rolling pin from sticking.
46Roll the dough into a roughly 10-inch wide and 18 to 20-inch tall rectangle with relatively square edges.
47Roll the dough into a roughly 10-inch wide and 18 to 20-inch tall rectangle with relatively square edges.
48Roll the dough into a roughly 10-inch wide and 18 to 20-inch tall rectangle with relatively square edges.
49Drop a piece of parchment paper about halfway up the rolled dough and fold the dough over that paper.
50Drop a piece of parchment paper about halfway up the rolled dough and fold the dough over that paper.
51Drop a piece of parchment paper about halfway up the rolled dough and fold the dough over that paper.
52Cover the dough with a towel and slide it into the fridge to chill for about 15 minutes.
53Cover the dough with a towel and slide it into the fridge to chill for about 15 minutes.
54Cover the dough with a towel and slide it into the fridge to chill for about 15 minutes.
55At the same time, take the butter block out of the fridge to soften for about 20 minutes until it is malleable but not warm and mushy.
56At the same time, take the butter block out of the fridge to soften for about 20 minutes until it is malleable but not warm and mushy.
57At the same time, take the butter block out of the fridge to soften for about 20 minutes until it is malleable but not warm and mushy.
58Unfurl the chilled dough, straighten it, and place the butter block on the bottom two-thirds of the dough sheet.
59Unfurl the chilled dough, straighten it, and place the butter block on the bottom two-thirds of the dough sheet.
60Unfurl the chilled dough, straighten it, and place the butter block on the bottom two-thirds of the dough sheet.
61Carefully pull out the parchment paper from under the butter block.
62Carefully pull out the parchment paper from under the butter block.
63Carefully pull out the parchment paper from under the butter block.
64Fold the top third of the dough over the middle third, and then the bottom third over that, pinching the open sides shut to prevent butter from squeezing out.
65Fold the top third of the dough over the middle third, and then the bottom third over that, pinching the open sides shut to prevent butter from squeezing out.
66Fold the top third of the dough over the middle third, and then the bottom third over that, pinching the open sides shut to prevent butter from squeezing out.
67Turn the dough 90 degrees, straighten it, and lightly dust with flour.
68Turn the dough 90 degrees, straighten it, and lightly dust with flour.
69Turn the dough 90 degrees, straighten it, and lightly dust with flour.
70Roll the dough out into roughly a 10-inch wide by 18 to 20-inch tall sheet, applying gentle pressure.
71Roll the dough out into roughly a 10-inch wide by 18 to 20-inch tall sheet, applying gentle pressure.
72Roll the dough out into roughly a 10-inch wide by 18 to 20-inch tall sheet, applying gentle pressure.
73Turn the board and perform a book-style fold: grab the right side and fold it into the middle, then grab the left side and do the same, and finally fold the whole thing in half at the seam.
74Turn the board and perform a book-style fold: grab the right side and fold it into the middle, then grab the left side and do the same, and finally fold the whole thing in half at the seam.
75Turn the board and perform a book-style fold: grab the right side and fold it into the middle, then grab the left side and do the same, and finally fold the whole thing in half at the seam.
76Flatten the dough slightly into a sheet about 12 to 14 inches tall and eight inches wide.
77Flatten the dough slightly into a sheet about 12 to 14 inches tall and eight inches wide.
78Flatten the dough slightly into a sheet about 12 to 14 inches tall and eight inches wide.
79Scoot the dough back onto a sheet tray, cover it with a towel, and load it back into the fridge for about 20 minutes to relax the gluten and cool the dough.
80Scoot the dough back onto a sheet tray, cover it with a towel, and load it back into the fridge for about 20 minutes to relax the gluten and cool the dough.
81Scoot the dough back onto a sheet tray, cover it with a towel, and load it back into the fridge for about 20 minutes to relax the gluten and cool the dough.
82Remove the dough from the fridge and gently pound and roll it out into something about three-quarters of an inch thick, 16 inches wide, and 10 inches tall.
83Remove the dough from the fridge and gently pound and roll it out into something about three-quarters of an inch thick, 16 inches wide, and 10 inches tall.
84Remove the dough from the fridge and gently pound and roll it out into something about three-quarters of an inch thick, 16 inches wide, and 10 inches tall.
85Place the dough back onto the sheet tray and into the fridge for 20 more minutes to relax.
86Place the dough back onto the sheet tray and into the fridge for 20 more minutes to relax.
87Place the dough back onto the sheet tray and into the fridge for 20 more minutes to relax.
88Lightly dust the backside of the dough with flour, where the seams are.
89Lightly dust the backside of the dough with flour, where the seams are.
90Lightly dust the backside of the dough with flour, where the seams are.
91Cut the dough in half (you can freeze one half).
92Cut the dough in half (you can freeze one half).
93Cut the dough in half (you can freeze one half).
94Roll out the remaining dough on your board until it's about a half-inch thick.
95Roll out the remaining dough on your board until it's about a half-inch thick.
96Roll out the remaining dough on your board until it's about a half-inch thick.
97To cut uniform rounds, use a ring mold (or wide-mouth glass) by lining up the spots with the dull side and pressing out the rings with the sharp side.
98To cut uniform rounds, use a ring mold (or wide-mouth glass) by lining up the spots with the dull side and pressing out the rings with the sharp side.
99To cut uniform rounds, use a ring mold (or wide-mouth glass) by lining up the spots with the dull side and pressing out the rings with the sharp side.
100Alternatively, for smaller, more rustic danishes, cut the other sheet into squarish pieces and then into rough triangles.
101Alternatively, for smaller, more rustic danishes, cut the other sheet into squarish pieces and then into rough triangles.
102Alternatively, for smaller, more rustic danishes, cut the other sheet into squarish pieces and then into rough triangles.
103For the round danishes, roll them out slightly more, from about three inches to four inches.
104For the round danishes, roll them out slightly more, from about three inches to four inches.
105For the round danishes, roll them out slightly more, from about three inches to four inches.
106Lightly flour the dough, then dab a small amount of water around the edges with your fingertips.
107Lightly flour the dough, then dab a small amount of water around the edges with your fingertips.
108Lightly flour the dough, then dab a small amount of water around the edges with your fingertips.
109Fold up and press down the edges to create a raised exterior and a sunken interior.
110Fold up and press down the edges to create a raised exterior and a sunken interior.
111Fold up and press down the edges to create a raised exterior and a sunken interior.
112Use your thumbs to stretch the shaped dough slightly larger.
113Use your thumbs to stretch the shaped dough slightly larger.
114Use your thumbs to stretch the shaped dough slightly larger.
115Move the shaped dough onto a sheet tray lined with sprayed parchment paper to proof.
116Move the shaped dough onto a sheet tray lined with sprayed parchment paper to proof.
117Move the shaped dough onto a sheet tray lined with sprayed parchment paper to proof.
118Before adding cheese, use fingertips to spread out the centers of the danishes a little more to prevent the center bottom from being overly thick.
119Before adding cheese, use fingertips to spread out the centers of the danishes a little more to prevent the center bottom from being overly thick.
120Before adding cheese, use fingertips to spread out the centers of the danishes a little more to prevent the center bottom from being overly thick.
121To shape the triangle danishes, bring all three sides into the middle and press them until they stick.
122To shape the triangle danishes, bring all three sides into the middle and press them until they stick.
123To shape the triangle danishes, bring all three sides into the middle and press them until they stick.
124For the cream cheese filling, combine 75g powdered sugar, 2 egg yolks, 5g salt, 5g vanilla, and 450g softened cream cheese in a stand mixer bowl.
125For the cream cheese filling, combine 75g powdered sugar, 2 egg yolks, 5g salt, 5g vanilla, and 450g softened cream cheese in a stand mixer bowl.
126For the cream cheese filling, combine 75g powdered sugar, 2 egg yolks, 5g salt, 5g vanilla, and 450g softened cream cheese in a stand mixer bowl.
127Whip the filling with the paddle attachment for about one to two minutes until smooth, with no significant lumps.
128Whip the filling with the paddle attachment for about one to two minutes until smooth, with no significant lumps.
129Whip the filling with the paddle attachment for about one to two minutes until smooth, with no significant lumps.
130Squeeze a few ounces of whipped cream cheese into the center of the danishes; about 2 ounces for large rounds and 1 to 1.5 ounces for triangles.
131Squeeze a few ounces of whipped cream cheese into the center of the danishes; about 2 ounces for large rounds and 1 to 1.5 ounces for triangles.
132Squeeze a few ounces of whipped cream cheese into the center of the danishes; about 2 ounces for large rounds and 1 to 1.5 ounces for triangles.
133For the large round danishes, gently smush the cheese down with wet fingertips so it touches the pastry all the way around.
134For the large round danishes, gently smush the cheese down with wet fingertips so it touches the pastry all the way around.
135For the large round danishes, gently smush the cheese down with wet fingertips so it touches the pastry all the way around.
136Cover the sheet tray with another sheet tray and let the danishes rise on the counter for 90 minutes.
137Cover the sheet tray with another sheet tray and let the danishes rise on the counter for 90 minutes.
138Cover the sheet tray with another sheet tray and let the danishes rise on the counter for 90 minutes.
139After 90 minutes, for the large round danishes, add a large dollop of high-acid fruit jam (e.g., mixed berry jam) to the center of the cheese filling.
140After 90 minutes, for the large round danishes, add a large dollop of high-acid fruit jam (e.g., mixed berry jam) to the center of the cheese filling.
141After 90 minutes, for the large round danishes, add a large dollop of high-acid fruit jam (e.g., mixed berry jam) to the center of the cheese filling.
142Brush egg wash on the exposed dough.
143Brush egg wash on the exposed dough.
144Brush egg wash on the exposed dough.
145Bake at 425°F (220°C) for 16-20 minutes until golden brown.
146Bake at 425°F (220°C) for 16-20 minutes until golden brown.
147Bake at 425°F (220°C) for 16-20 minutes until golden brown.
148Allow to cool for 15 minutes.
149Allow to cool for 15 minutes.
150Allow to cool for 15 minutes.
151Once cooled, glaze if desired by mixing 500g powdered sugar, 30g milk, and zest of half a lemon.
152Once cooled, glaze if desired by mixing 500g powdered sugar, 30g milk, and zest of half a lemon.
153Once cooled, glaze if desired by mixing 500g powdered sugar, 30g milk, and zest of half a lemon.
Ingredients
165 g warm water
165 g warm water
165 g warm water
165 g whole milk
165 g whole milk
165 g whole milk
50 g sugar
50 g sugar
50 g sugar
8 g instant yeast
8 g instant yeast
8 g instant yeast
10 g salt
10 g salt
10 g salt
540 g all-purpose flour
540 g all-purpose flour
540 g all-purpose flour
40 g unsalted butter, softened and cut into pieces
40 g unsalted butter, softened and cut into pieces
40 g unsalted butter, softened and cut into pieces
225 g unsalted butter, softened
225 g unsalted butter, softened
225 g unsalted butter, softened
Egg wash (egg with splash of milk)
Egg wash (egg with splash of milk)
Egg wash (egg with splash of milk)
75 g powdered sugar
75 g powdered sugar
75 g powdered sugar
2 egg yolks
2 egg yolks
2 egg yolks
5 g salt
5 g salt
5 g salt
5 g vanilla
5 g vanilla
5 g vanilla
450 g cream cheese, softened
450 g cream cheese, softened
450 g cream cheese, softened
500 g powdered sugar
500 g powdered sugar
500 g powdered sugar
30 g milk
30 g milk
30 g milk
0.5 Zest of lemon
0.5 Zest of lemon
0.5 Zest of lemon
Equipment
stand mixerdough hookmedium bowlparchment paperrulerrolling pinsheet traycutting boardtowelring molds
Tips
Rounding the dough gives more strength and a more uniform starting point for rolling.
High-fat butter is less likely to get absorbed by the dough during lamination and is more malleable.
Be gentle with pressure when laminating dough to maintain separate layers of butter and dough for flakiness.
To prevent cheese from sliding off in the oven, create a raised exterior with a sunken interior on the pastry.
Smushing down the cream cheese filling with wet fingertips helps it spread more evenly and integrate fully with the final product.
You can freeze half of the laminated dough for later use or make two different types of danishes with it.
Using a dull side of a ring mold to line up cuts and then the sharp side for pressing out rings creates perfectly round danishes.
A fork in the middle might prevent the inside from puffing, and messing with the layers might affect the flakiness.