Assorted Pastries, Muffins, Danishes Recipe

Prepare dough

Warm the milk until lukewarm (about 100–110°F / 38–43°C). In a large bowl or stand mixer fitted with a paddle, whisk together 4 cups flour, 1 tablespoon sugar, 2 teaspoons instant yeast and 1 teaspoon salt. Add the warm milk, 6 tablespoons softened butter, 2 eggs and 1 teaspoon vanilla. Mix on low until combined, then increase speed to medium and knead 3–4 minutes until a soft, slightly sticky dough forms. If dough is too sticky, add up to 2 tablespoons more flour; if dry, add 1–2 teaspoons water.

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

After rising, punch down the dough gently and turn it out onto a lightly floured surface. Roll or stretch to about 12x10 inches (30x25 cm) and divide as needed to form individual Danish shapes (squares, rounds or spirals). This recipe will yield about 8–10 medium Danishes.

Make cream cheese filling

In a bowl, beat 8 ounces softened cream cheese with 3 tablespoons powdered sugar and 1 teaspoon lemon zest until smooth and spreadable. Transfer to a piping bag or keep in a small bowl for spooning.

Assemble Danishes: place portions of rolled dough onto a parchment-lined baking sheet. Make an indentation in the center of each piece and spoon or pipe about 1 to 2 tablespoons cream cheese filling into the center. For fruit Danishes, add 1 tablespoon apricot jam on top of or beside the cream cheese. Sprinkle sliced almonds lightly over fruit Danishes if desired.

Whisk 1 egg with 1 teaspoon water to make an egg wash. Brush the exposed dough edges lightly with the egg wash.

Let assembled Danishes rest for 20–30 minutes for a short second rise while you preheat the oven to 375°F (190°C).

Bake the Danishes for 15–18 minutes, until golden brown and puffed. Remove from oven and let cool on a rack.

Make simple glaze: whisk 1 cup powdered sugar with 2 teaspoons milk and 1/2 teaspoon vanilla until smooth. Drizzle over cooled Danishes. Warm a few tablespoons of apricot jam with 1 teaspoon water and brush over fruit Danishes for shine, if using.

Preheat and prepare pan

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.

In another bowl, whisk 1 large egg, 1 cup milk, 1/4 cup vegetable oil and 1 teaspoon vanilla until combined.

Make batter: pour wet ingredients into dry ingredients and stir gently just until combined. Do not overmix; a few lumps are fine. Fold in 1 cup fresh blueberries (or other mix-ins).

Fill muffin cups about 3/4 full with batter. Optional: sprinkle a little sugar on top for sparkle.

Bake 18–20 minutes, until a toothpick inserted into the center comes out clean and tops are golden. Let muffins cool in the pan 5 minutes, then transfer to a rack to cool completely.

Make brown sugar topping (optional for muffins or Danishes): combine 2 tablespoons melted butter and 2 tablespoons brown sugar; sprinkle over pastry tops before baking to caramelize slightly during baking.

Glaze: combine 1 cup powdered sugar, 2 teaspoons milk and 1/2 teaspoon vanilla; whisk until smooth. Adjust thickness with more powdered sugar (thicker) or a few more drops of milk (thinner). Drizzle over cooled pastries and muffins.