Homemade Breakfast Danish Pastries

To help guarantee success, read through the recipe, watch the video tutorial, and read the explanations below. Do not use an electric mixer for this dough.

Whisk warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes.

Whisk in remaining sugar, milk, egg, and salt. Lightly cover and set the bowl aside.

Cut cold butter into 1/4 inch slices and add to a food processor or blender. Top with 2 and 1/2 cups flour. Pulse the mixture 12-15 times until butter is crumbled into pea-size bits.

Pour the flour mixture into the wet yeast mixture. Gently fold everything together using a rubber spatula or wooden spoon.

Wrap the dough tightly and refrigerate for at least 4 hours and up to 48 hours.

Take the dough out of the refrigerator. Generously flour a work surface and roll out the dough into a 15x8 inch rectangle.

Fold the dough into thirds like a business letter. Turn it clockwise and roll it out into a 15-inch rectangle again. Repeat folding and rolling twice more, for a total of three times.

Wrap the dough and refrigerate for at least 1 hour and up to 24 hours.

Line two baking sheets with parchment paper or silicone baking mats.

Cut the dough in half. Wrap one half and refrigerate. Cut the other half into 8 even pieces and roll each into balls. Flatten each into a 2.5-inch circle.

Spoon 2 teaspoons of filling inside each pastry.

Whisk egg wash ingredients together and brush on the edges of each pastry.

Chill the pastries in the refrigerator for at least 15 minutes and up to 1 hour.

Preheat oven to 400°F (204°C).

Bake for 19-22 minutes or until golden brown.

Cool for 5 minutes, then drizzle with icing.

Whisk the icing ingredients together and drizzle over warm pastries.