Danishes

192 g bread flour

24 g sugar

6 g active dry yeast

3 g salt

14 T cold butter, roughly cubed

1 egg

1/4 C cold milk

8 oz cream cheese

32 g powdered sugar

1 egg yolk

1 t almond extract

1/2 t vanilla extract

1/16 t (pinch) salt

1 egg, beaten

1 batch almond extract glaze

Combine flour, sugar, yeast, and salt in food processor.

Add butter and pulse to combine.

When butter is size of small marbles and peas, transfer to bowl.
Separately whisk egg, milk, and 2 T water.

Fold egg mixture into flour mixture until evenly moistened.

Shape into rectangle and wrap tightly with plastic wrap.

Chill at least 3 hours, up to 2 days.

Using plenty of flour, roll dough into an 8 by 15 inch rectangle.

Fold in thirds (8 by 5).

Flatten, rotate 90 degrees, and fold in thirds again.

Flatten, rotate 90 degrees, and fold in thirds a third time.

Wrap tightly with plastic wrap and chill at least one hour.
Fold in thirds three more times for a total of six turns.

Wrap and chill at least 2 hours or overnight.

Beat cream cheese, 32 g sugar, yolk, 1 t almond, 1/2 t vanilla, and salt.

Once smooth, place in piping bag and set aside.
Using plenty of flour, roll dough into 14 inch square.

Cut into 16 squares.
Brush corners of each square with beaten egg.

Press corners into middle of squares, creating smaller puffier squares.

(These will expand and loosen to create more circular shapes.)
Transfer to 2 lined baking sheets.

Pipe 1/16 filling into the middle of each square.

Loosely cover with plastic wrap.

Let prove until doubled in size, 60-90 mins.

Preheat oven to 425.

Remove plastic wrap, and brush top and sides of dough with beaten egg.

Bake 8-10 mins.

Reduce heat to 375, rotate pans 180, and switch places in oven. 

Bake until deep golden brown, 6-8 mins.

Separately, make almond glaze.

Let Danishes cool slightly before drizzling.

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