easy Pastry dough for a braid or danish

Makes 2 braids or 16 pastries

This dough requires at least 3 hours to chill.

This yummy pastry dough can be used as the base of a danish recipe. Shape into rounds for individual danishes or fill and braid.

You will need:

1/4 cup warm water

2 1/4 teaspoons yeast

1 Tablespoon sugar

2 1/2 cups of flour

1 cup of cold butter cut into small pieces

1/4 cup sugar

1 egg at room temperature

1/2 cup warm milk

1 teaspoon of salt if your butter was unsalted

if you used salted only add 1/2 teaspoon

This is a delicate but very sticky dough. You will want to use your hands and a spatula or wooden spoon to mix it together. In a bowl, measure out the water yeast and salt. Whisk together and set aside.

In a mixing bowl, add flour. Cut the cold butter in until it resembles small beads.

I start with a knife then switch to my hand to work the butter through the dough.

When you have got the butter distributed throughout the flour, add the other liquid ingredients (egg and milk) to the yeast mixture. Stir together then add the sugar and salt. Whisk mixture to incorporate.

Pour the wet mixture into the flour mixture and gently work with a spatula until incorporated. Do not over mix or your dough will become tough.

The dough will be wet and sticky. Dump it out onto a sheet of plastic wrap and wrap tightly. Place the dough in the fridge to chill for at least 3 hours or overnight.

You will need a large clean area to roll out your dough. Dust your rolling pin and work surface generously with flour. Place the dough on the work surface and dust the dough with flour. Roll the dough out into a 15 by 8 inch rectangle. Fold both ends over and roll out twice more.

Cut the dough into two pieces. Wrap one piece in plastic wrap and place it in the refrigerator. Cut the other piece into eight sections. Roll each section into a ball and flatten as you roll the edges to create a rim.

Spoon cream cheese mixture into the center of each section and top with jam. Place pastries on a parchment covered baking sheet and bake at 400 degrees for 20 to 25 minutes. Remove from baking sheet immediately or pastries will stick to parchment. Top with a drizzle of frosting if desired.

Cream Cheese Filling

You will need:

8 ounces cream cheese, softened

1 egg yolk


1/3 cup sugar 


1 teaspoon lemon juice 


1 teaspoon vanilla

Frosting

1 cup powder sugar

1 teaspoon vanilla

2 teaspoons milk

To make a braided the pastry, roll the dough out into a rectangle with a triangular top. Fill and slice equal cuts along the side.

Tuck the top and bottom and then fold each dough piece over the top, alternating sides. Brush with milk and bake at 400 for 22 to 25 minutes or until golden and fragrant.