Cherry Cheese Danish

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, instant yeast, and salt.
2. Add cold whole milk, egg, and softened butter; mix on low speed until dough just comes together, about 3 minutes, then knead on medium speed until smooth, about 6 minutes.
3. Shape dough into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour to rest.
4. Meanwhile, prepare the cold butter block for laminating by placing the cold unsalted butter between two sheets of parchment paper and pounding it with a rolling pin into a 7-inch square. Chill the butter block until firm but pliable, about 30 minutes.
5. On a lightly floured surface, roll out the dough into a 14-inch square. Place the chilled butter block diagonally on the dough so it forms a diamond shape in the center.
6. Fold the corners of the dough over the butter to enclose it completely. Pinch edges to seal.
7. Roll the dough into a 20x10 inch rectangle, then fold the dough into thirds (letter fold). Wrap in plastic and refrigerate for 1 hour. Repeat this rolling and folding process two more times for a total of 3 turns, chilling 1 hour between each turn.
8. After the final turn, roll the dough to about 12x12 inches and cut into 12 equal squares (about 4 inches each).
9. In a mixing bowl, beat together cream cheese, sugar, vanilla extract, and vanilla bean paste until smooth and creamy.
10. Place about 1 tablespoon of cream cheese filling in the center of each square. Add about 1 teaspoon of cherry preserves on top of the cream cheese.
11. Fold or shape the Danish as desired (traditional folded corners or simple pastries) and place on a parchment-lined baking sheet.
12. Cover loosely with plastic wrap and proof in a warm spot until puffed and nearly doubled, about 90 minutes.
13. Preheat oven to 375°F (190°C). Beat the egg for the egg wash and gently brush over the pastries.
14. Bake for 18 to 20 minutes until golden and flaky. Cool slightly before serving.