Cheese danish

Mix the water, milk, sugar, yeast, salt and flour on low with the dough hook two to three minutes until combined.

Add the softened butter a piece at a time and mix on medium three to four more minutes, about six minutes total, until the dough clears the bowl and does not tear on a tug.

Round the dough into a taut ball in a medium bowl, lid on, and ferment 90 minutes.

Draw an 8 by 12 inch rectangle on parchment, crease both sheets on the lines, and trap the 225 grams of softened butter between them.

Pound the butter flat with a rolling pin, then push it to the corners with the side of the pin to fill the rectangle.

Chill the butter block flat on a sheet tray in the fridge.

Flour the board and roll the fermented dough to roughly 10 inches wide by 18 to 20 inches tall.

Fold the dough over a sheet of parchment, cover, and chill 15 minutes; take the butter block out to soften at the same time.

Lay the butter block on the bottom two thirds of the dough and peel the parchment away.

Fold the top third over the middle and the bottom third over that, then pinch the open sides shut.

Turn 90 degrees, dust with flour and roll back out to about 10 by 18 to 20 inches, with gentle pressure.

Book fold: fold the right side to the middle, the left side to the middle, then close it in half at the seam, for eight layers.

Flatten to about 12 to 14 inches tall and 8 wide, cover on the sheet tray and chill 20 minutes.

Alternate rolling and pounding to about three quarters of an inch thick, 16 inches wide and 10 tall, then chill 20 more minutes.

Flour the seam side, cut the dough in half, and roll one half to about a half inch thick.

Punch rounds with a ring mold, dull side to line them up and sharp side to cut; or cut the other sheet into squares and then rough triangles.

Roll the rounds from about three inches to four, dab water around the edge, fold and press the edge up into a raised rim with a sunken middle, then stretch it out with the thumbs.

Move to a sheet tray lined with sprayed parchment; for the triangles, bring all three sides into the middle and press until they stick.

Squeeze about two ounces of the cheese into each large danish and one to one and a half into each triangle, then smush it down with wet fingertips so it touches the pastry all around.

Whip the powdered sugar, yolks, salt, vanilla and cream cheese on the paddle one to two minutes until there are no significant lumps.

Cover the tray with another sheet tray and rise on the counter 90 minutes, until risen by 60 to 75%.

Add a large dollop of jam to the large rounds.

Egg wash everything with one egg beaten with a splash of milk.

Bake at 425F, 220C, for 16 to 20 minutes; bake it dark. Eighteen minutes was used.

Optional: ice with the powdered sugar, milk and lemon zest.