Classic Cream Cheese Danish

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, instant yeast, and salt.
2. Add cold whole milk, 1 large egg, and softened butter. Mix on low speed until dough comes together, then knead for 7-8 minutes until smooth and slightly elastic.
3. Shape dough into a rectangle, wrap in plastic, and chill in the refrigerator for 30 minutes.
4. Meanwhile, prepare the butter block for lamination by placing the cold unsalted butter between two sheets of parchment paper, pounding and rolling it into a 7x7-inch (18x18 cm) square, and refrigerate it until firm but pliable.
5. Roll out the chilled dough on a floured surface into a 10x20-inch (25x51 cm) rectangle.
6. Place the butter block centered on the dough, fold the dough edges over the butter to enclose it completely, sealing any gaps.
7. Roll the dough with butter inside into a long 10x30-inch (25x76 cm) rectangle.
8. Perform the first letter fold: fold the dough into thirds like a letter, wrap in plastic, and chill in the refrigerator for 60 minutes.
9. Repeat the rolling and letter folding process two more times, chilling for 60 minutes between each fold to ensure distinct layers.
10. While the dough chills, prepare the cream cheese filling: beat softened cream cheese with sugar and vanilla bean paste until smooth and creamy.
11. After the final chilling, roll the dough into a 12x18-inch (30x46 cm) rectangle and cut into 12 equal squares.
12. Place a heaping tablespoon of the cream cheese filling in the center of each square. Fold the corners of each square towards the center, slightly overlapping, to form a pinwheel shape.
13. Place the pastries on a parchment-lined baking sheet. Cover loosely with a clean towel and proof in a warm place for 90 minutes, until puffy and nearly doubled.
14. Preheat the oven to 375°F (190°C). Beat the egg for the egg wash and brush it gently over the pastries.
15. Bake the danishes for 12-15 minutes until golden brown and puffed. Remove from the oven and cool on a wire rack.
16. Prepare the vanilla glaze by whisking powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over cooled pastries before serving.