8 ounces (1 cup) warm milk (110° to 120°)
¼ cup granulated sugar
2¼ teaspoons active dry yeast (1 packet)
1 large egg
1½ teaspoons kosher salt
3 cups all-purpose flour
1 cup (2 sticks) unsalted butter, frozen
Toppings
1 stick (½ cup) unsalted butter, melted
1 tablespoons vanilla bean paste(or vanilla extract)
½ cup granulated sugar
1 tablespoon good cinnamon
Pinch kosher salt
Dipping Sauce
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cups powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt
In the bowl of a stand mixer* fitted with a dough hook add sugar and milk. Sprinkle yeast over top and swirl with spoon or fingers to combine. Allow mixture to sit for about 5-10 minutes while the yeast blooms and becomes aromatic.
While the yeast blooms; place a cheese grater on a cool plate (run it under cold water and dry it if it is warm) and shred butter on the side with the largest holes. Place shredded butter into refrigerator until needed.
With the stand mixer on low add egg, salt and 2 cups of flour. Once flour is mostly absorbed add 1 cup flour. Turn mixer to medium and knead for 2-3 minutes.
With stand mixer on medium begin adding the butter, a handful at a time as the mixer kneads it in. (be quick as you do not want the butter to melt, chunks of butter help with the flakey dough). Once you are done adding butter, remove dough hook and allow dough to rest. It will be a sticky heap of dough at this point.
Prepare a clean countertop with plenty of flour to prevent your dough from sticking. (Don’t worry, it will all get worked in). Place dough onto floured countertop and sprinkle flour over top. Flip dough and quickly form into a floured ball of dough. Try to touch the dough as little as possible to keep the butter from melting. Wrap dough in plastic wrap and place in the freezer for 1 hour (or refrigerator for 4 hours to overnight).
Place bread on a clean floured countertop and smack down a bit with your rolling pin. Roll dough out to a 3:1 rectangle. The length should be about 3 times the height. Throughout the preparation process, if the butter peeks through, lightly dust the spot and continue.
Fold dough into 1/3’s like a letter. Fold left side over, then right side. You should have 3 layers of dough. We are creating the flaky layers of the pastry by repeating this step.
Dust the top of dough with flour and flip over.
Roll dough out into a 3:1 rectangle again. Fold dough into 1/3’s like a letter. Fold left side over, then right side. You should have 3 layers of dough again. Repeat again so you have done this 3 times total (note if you used the ‘by hand’ method in the cook’s notes, this will only be done 1 time after it comes out of the freezer).
Preheat oven to 400°F. Prepare 2 baking sheets with parchment paper.
Allow the dough to rest in the refrigerator while you prepare the topping ingredients.
In a small bowl combine cooled melted butter and vanilla. Whisk to combine well. Set aside. In another small bowl, combine cinnamon, sugar and salt. Set aside.
Remove dough from fridge and place on a lightly dusted countertop. Roll out to a 10”x12” rectangle. Lightly dust with flour and flip dough.
Brush ½ of butter mixture over the top of the dough, sprinkle ½ of the cinnamon sugar over the top of the dough. Spread cinnamon sugar over the tops using finger tips. Flip dough and brush the second side with remaining butter mixture and sprinkle the remaining cinnamon sugar over top. Using a pastry cutter, bench scraper or butter knife cut dough into strips.
Cut dough in half long ways to make two 5”x12” pieces, then cut each piece into twelve 1”x5” strips.
Place strips onto a baking sheet giving them 3 twists as you place them on the sheet. Chill in the refrigerator for 30 minutes for best results, but if you can’t wait… Pop them in the oven.
Bake for 15-20 minutes until the dough is flakey and golden brown.
In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add sugar, lemon juice, vanilla and salt. Beat until mixture is light and fluffy, about 5 minutes. Set aside.
Serve and enjoy!
*COOK’S NOTES:
SHORTCUT METHOD
If the wish to shortcut these for a quick treat, you can substitute puff pastry found in your grocer’s freezer. Simply dust your counter top with flour, place puff pastry on top. Continue with recipe.
BY HAND METHOD
If you do not have a stand mixer you can: Add sugar and milk to a large bowl. Sprinkle yeast over top and swirl with spoon or fingers to combine. Allow to sit for about 5-10 minutes while the yeast bloom and become aromatic.
While the yeast blooms; place a cheese grater on a plate and shred butter with the largest holes. Place shredded butter into refrigerator until needed.
Add whisked egg and salt to yeast mixture. Mix with a wooden spoon. Add flour 1 cup at a time until you are no longer able to mix with a spoon. Total of 3 cups will need to be added.
Roll dough out to a 3:1 rectangle. The length should be about 3 times the height. Sprinkle the shredded butter over dough, gently press butter into dough and fold dough into 1/3’s like a letter. Fold left side over, then right side. You should have 3 layers of dough.
Dust the top of dough with flour and flip over. Roll dough out into a 3:1 rectangle again. Fold dough into 1/3’s like a letter. Fold left side over, then right side. You should have 3 layers of dough again. Wrap in plastic wrap and allow dough to chill in the freezer for 1 hour. Continue with the remaining recipe.
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