Step 1

Dissolve sugar into the warm water and sprinkle the yeast over the water. Let stand for 15 minutes.

Step 2

In a food processor mix together the flour, sugar and salt.

Step 3

Pulse in the cold butter cubes.

Step 4

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.

Step 5

Remove the mixture from the food processor and transfer to a large mixing bowl.

Step 6

Whisk together the eggs and whipping cream.

Step 7

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.

Step 8

This dough needs to be rested in the fridge for several hours or overnight.

Step 9

After forming into the desired shapes, the pastries should be left to rise for at least a half hour in a warm kitchen.

Step 10

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.

Step 11

Roll the dough out into a 12x18 rectangle. Cut into strips on the long side of the rectangle, about just over a half inch wide. Twirl two of the strips together and form into a spiral circle on a parchment lined cookie sheet. Let rise, then dollop a tablespoon or so of fruit or berry jam into the centre before baking. You can brush these with warm apricot jam when they come out of the oven as well.

Step 12

Roll the dough out into a 12x18 rectangle. Sprinkle the entire surface with cinnamon sugar and about 1 cup of raisins. Starting at the short side of the rectangle of the rectangle, roll the dough up into a cylinder pinching the seam together to seal. Cut into ¾ inch thick slices.

Step 13

Roll out to about ¼ inch thick and cut into 4 inch squares. Spoon a tablespoon of raspberry compote in the center and fold over, pressing the edges together to seal.

Step 14

Roll out to about ¼ inch thick and cut into 4 inch squares. Make a 1 inch slit at each corner of the dough, cutting toward the middle. Spoon a tablespoon of raspberry jam in the center then pull every second point of dough toward the center of the pastry.

Step 15

Roll out into a 12x18 rectangle, then cut into tall triangles, 12 inches long and roll those up from the widest end. These are delicious with seasonal jams.