Daily Baked Pastries Recipe

Combine 1/4 cup bread flour and 1/2 cup whole milk in a small saucepan. Whisk to remove lumps.

Cook over medium-low heat, stirring constantly, until mixture thickens to a light pudding consistency and leaves streaks on the pan (about 3–4 minutes). Do not boil.

Transfer to a small bowl, cover with plastic directly on the surface to prevent a skin, and cool to room temperature (about 30–45 minutes).

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook, combine 3 cups bread flour, 2 tsp instant yeast, 1/4 cup sugar, and 1 tsp fine sea salt. Whisk briefly to combine.

Add wet ingredients

Add 1/2 cup warmed whole milk, 1 large egg, 1/3 cup softened unsalted butter, and 3 tablespoons (0.1875 cup) cooled tangzhong to the dry mixture. Mix on low until ingredients start to come together (about 2 minutes).

Knead

Increase speed to medium-low and knead 6–8 minutes until dough is smooth, elastic, and pulls away from the bowl. If dough is sticky, add up to 1–2 tbsp additional flour, a tablespoon at a time; do not over-flour.

Transfer dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and proof at room temperature until doubled in size, about 60–90 minutes depending on room temperature.

Once doubled, gently deflate the dough and turn it out onto a lightly floured surface. Shape into a disk, cover, and chill in the refrigerator for 30 minutes to firm up for rolling and laminating.

Prepare the butter block: place 3/4 cup cold unsalted butter between two pieces of parchment and pound/roll with a rolling pin to form a 7x7 inch square about 1/4 inch thick. Keep chilled.

Roll chilled dough into a 12x12 inch square on a lightly floured surface. Center the cold butter block diagonally onto the dough (so butter forms a diamond). Fold corners of dough over the butter to fully enclose it, pinching seams to seal.

Roll the enclosed package into a rectangle roughly 10x20 inches. Perform a simple letter fold (fold one third over the middle, then fold the other third over that) — this is one turn. Wrap in plastic and chill 30 minutes.

Repeat the roll-and-fold process two more times (for a total of 3 turns), chilling 30 minutes between turns. Keep dough chilled but pliable; if butter starts to melt, chill longer.

After final chill, roll dough to a 12x18 inch rectangle about 1/8–1/4 inch thick. Trim edges into a neat rectangle.

Cut dough for desired pastries: examples — 8 large rectangles for filled pastries, or triangles for croissants. For almond-style: cut rectangles ~4x6 inches. For poppy rolls: cut strips about 3 inches wide and long enough to roll.

Assembly for almond-style pastries: spread ~1 tbsp almond paste (almond paste mixed with 2 tbsp powdered sugar and 1/2 tsp vanilla to soften) down the center of each rectangle. Spoon 1 tsp preserves over the almond paste. Roll or fold as desired and place seam-side down on a parchment-lined sheet pan.

Assembly for poppy pastries: spoon 1–2 tablespoons poppy seed filling along the long edge of each strip, roll tightly into a spiral or cylinder, and place seam-side down on a sheet pan.

Arrange shaped pastries on parchment-lined sheet pans, leaving 1–2 inches between pieces. Lightly cover with plastic or a clean towel and proof at moderately warm place until puffy and nearly doubled, about 45–60 minutes.

Preheat oven to 375°F (190°C) for about 20 minutes while pastries are finishing their proof.

Brush proofed pastries lightly with egg wash (one beaten egg with 1 tbsp water) and sprinkle with pearl sugar if desired.

Bake in the preheated oven for 16–22 minutes, rotating pans halfway, until pastries are deep golden brown and internal temperature reaches about 200°F (93°C) for richer crumb. Baking time will vary by size.

Remove from oven and cool on a wire rack for 10–15 minutes before glazing or filling (if adding fresh glazes).

For a simple glaze: whisk 1/4 cup confectioners' sugar with 1/2 tsp lemon juice and 1–2 tsp warm water until smooth. Drizzle over cooled pastries.

For almond-topped pastries: pipe or spread any reserved almond paste as a thin layer on top of the baked pastry and dust with additional powdered sugar.

For a glossy finish: brush edges lightly with extra warmed preserves (apricot) for shine.

Serve pastries at room temperature. Store airtight for up to 2 days at room temperature or freeze individual pastries up to 1 month; thaw and refresh in a 325°F oven for 5–8 minutes.