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1
In the bowl of an electric mixer, combine the water, milk, vanilla and yeast together.
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2
With the mixer fitted with a dough hook, on low, beat the mixture for about 4 minutes to dissolve the yeast.
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3
Sift the sugar, salt, flour and cardamom together.
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4
Add this mixture and the egg yolk to the yeast mixture.
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5
Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook.
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6
Remove the dough from the bowl and let rest in the refrigerator for 15 minutes.
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7
On a floured surface, place the butter.
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8
Lightly dust the top of the butter with flour.
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9
Using a rolling pin, lightly pound the butter until flat.
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10
Fold the butter in half and continue to pound the butter until the butter is workable.
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11
Using your hands, shape the butter into a 8-inch square.
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12
Remove the dough from the refrigerator and place on a second floured surface.
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13
Roll the dough into a 16 inch square.
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14
Place the butter in the center of the dough.
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15
Fold the ends of the dough in towards the center, forming a package.
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16
Lightly press the ends into the dough, sealing the package completely.
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17
Carefully lift the package off of the surface and redust the surface with flour.
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18
Lay the package back down on the floured surface.
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19
Using a rolling pin, roll the dough out to about a 24-inch rectangle.
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20
Fold one end of the dough into the center, then the other end, so that it resembles a letter, and forms a square.
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21
(You should have three layers of dough) Place the dough in the refrigerator and allow the dough to rest for 25 minutes.
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22
Roll out the dough a second time, forming a rectangle.
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23
Repeat the folding process from above two more times, making sure the dough rests between turns.
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24
The following directions are for two types of Danish pastries:
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25
For Cinnamon Rolls:
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26
Roll the dough out 1/4 inch thick.
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27
Egg wash the dough.
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28
Sprinkle the sugar and cinnamon over the egg wash.
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29
Starting at the bottom, roll the dough up lengthwise, forming a jelly-roll.
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30
Cut the pastry into 1-inch slices.
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31
Place the slices, cinnamon and sugar side on a parchment lined baking sheet and let rise for 30 to 40 minutes.
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32
Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes.
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33
Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp.
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34
Brush the pastries with the glaze and serve warm.
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35
For Pinwheel:
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36
On a floured surface, roll the dough out 1/4 inch thick.
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37
Cut the dough into 12 (4-inch) squares.
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38
Brush the edges of the dough with the egg wash. Add a spoonful of the cream cheese filling to the center of the square.
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39
Place a teaspoon of the jam in the center of the cream cheese.
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40
Cut diagonally from each corner to within 3/4 inch of the center.
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41
Fold the four alternate points to the center, pressing them down lightly to hold them in place.
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42
Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes.
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43
Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes.
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44
Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp.
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45
Brush the pastries with the glaze and serve warm.
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46
For Bear Claws:
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47
Roll the dough out to 1/4-inch thick.
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48
The longer the dough the more claws yielded.
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49
Egg wash the entire piece of dough.
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50
Spread a thin layer of almond filling horizontally down the center third of the dough.
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51
Fold the bottom third of the dough up to cover the filling.
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52
Fold the top third of the dough down, like your folding a business letter.
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53
Egg wash the dough.
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54
Sprinkle with crushed almonds.
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55
Cut the dough into 1-inch pieces, crosswise (the shorter end).
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56
Make three slashes into the sides of each piece and spread gently into a horse-shoe shape to separate the toes.
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57
Proof until dough in size about 15 to 20 minutes.
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58
Preheat the oven to 400 degrees F. Bake for 10 minutes.
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59
Reduce the heat to 350 degrees F and continue to bake for 10 minutes, or until golden and crispy.
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60
Remove from the oven and brush with the apricot glaze and serve.
