Raspberry Danish

PASTRY

1/4 cup warm water
2 1/4 teaspoons active dry yeast
1/2 cup milk(slightly warmed)
1 large egg
1/4 cup granulated sugar
1 teaspoon salt
2 and 1/2 cups unbleached all-purpose flour
14 Tablespoons unsalted butter, cold

Add yeast to the warm water and leave till it gets bubbly, then add milk, egg, sugar and salt.

Cut butter in small (about 1 tablespoon) pieces and place in food processor. Add flour and pulse until mixture is crumbly but you can still see small pieces of butter (this is what makes the dough flaky)

Fold the wet and dry ingredients together until you can form it into a ball, do not over-mix. Wrap with plastic wrap and rest in refrigerator for several hours.

Okay, I forgot to take pictures of the next step 🙂 Roll the dough into a rectangle about 10 x 18 on a piece of parchment paper. Make diagonal slices on the outer thirds of the dough. Spread seedless raspberry (or other jam of your choice) down the middle and start “braiding”. Transfer the braid with the parchment paper to a cookie sheet, and let rise.