Cream Cheese Danish

Instructions

1. 1
   In a stand mixer bowl, combine the bread flour, active dry yeast, granulated sugar, and a pinch of salt. Pour in the cold milk and chiled egg, kneading on low for 5 minutes until a smooth dough ball forms. Wrap tightly in plastic and refrigerate for 30 minutes.
2. 2
   Place your cold butter block between two sheets of parchment paper. Roll it firmly with a rolling pin into a flat, solid 15x15 cm square sheet. Pop it back in the fridge.
3. 3
   Roll the chilled dough on a floured counter into a 25x25 cm square. Place the butter sheet diagonally in the center (like a diamond) and fold the corners of the dough inwards, sealing the butter inside like an envelope.
4. 4
   Roll the envelope lengthwise into a long rectangle. Fold the dough in thirds like a letter. Rotate 90 degrees, roll into a rectangle again, and fold in thirds once more. Wrap in plastic and chill for 30 minutes. Repeat this rolling and folding step once more to build up the infinite pastry sheets.
5. 5
   Make the filling: In a medium bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, and lemon zest until perfectly creamy and free of lumps. Spoon into a pastry piping bag.
6. 6
   Roll out your final laminated dough sheet to a thickness of about 0.5 cm. Slice it into long strips that are 2 cm wide.
7. 7
   To shape the braided crown layout of `Danish de queso.png`: twist a dough strip tightly like a rope, then roll it into a loose circular coil or spiral, tucking and pinching the ends underneath securely to leave a neat well in the center.
8. 8
   Place the pastry crowns spaced out on a baking tray lined with parchment paper. Let them proof at room temperature for 30 minutes until slightly puffy.
9. 9
   Preheat your oven to 190°C (375°F).
10. 10
    Gently press down the center well of each proofed crown and pipe a generous mound of the sweet cream cheese filling into the center.
11. 11
    Brush the outer pastry edges lightly with egg wash for shine and bake for 18-20 minutes until the puff layers are golden-brown and crispy.
12. 12
    Whisk the 0.75 cups of powdered sugar with the milk in a small bowl until it forms a smooth, thick but drizzleable icing glaze.
13. 13
    Let the Danishes cool slightly on a wire rack, then use a spoon to snap zig-zag lines of the white icing across the top before serving warm on a dark blue napkin.