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Dissolve sugar into the warm water and sprinkle the yeast over the water. Let stand for 15 minutes.
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In a food processor mix together the flour, sugar and salt.
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Pulse in the cold butter cubes.
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Do not over incorporate the butter into the flour mixture. There should still be pea sized chunks of butter in the mix; the same as if you were making good pastry.
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Remove the mixture from the food processor and transfer to a large mixing bowl.
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Whisk together the eggs and whipping cream.
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Stir in the yeast mixture and pour over the flour mixture and toss together with a wooden spoon, just enough to make a dough form. It is not necessary to need this dough. Divide in two portions. Each portion makes about 8-10 pastries so if you don’t need it all right away, double wrap one portion in plastic wrap and freeze it for later.
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This dough needs to be rested in the fridge for several hours or overnight.
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After forming into the desired shapes, the pastries should be left to rise for at least a half hour in a warm kitchen.
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All danishes should be brushed with an egg wash made from whisking together 1 egg with 2 tbsp water before baking on a parchment lined baking sheet at 375 degrees F for 15-20 minutes or until golden brown. Timing depends upon size, larger pastries may take 25 minutes.