Raspberry Danish

In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Whisk to combine.

Add the milk, eggs, and vanilla extract to the dry ingredients. Mix on low speed with the dough hook until just combined.

Increase mixer speed to medium-low and knead for about 2 minutes, or until the dough is smooth and elastic. It will be sticky.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.

On a piece of parchment paper, place half of the butter. Cover with another piece of parchment and pound with a rolling pin until it forms a rectangle about 1-2 cm thick.

Fold the butter in half, then pound it out again. Repeat this process until the butter is pliable and can be folded without breaking. Repeat with the remaining butter.

Turn the risen dough out onto a lightly floured surface and roll it into a rectangle roughly three times its width and a few centimeters taller than the butter blocks.

Place one butter block in the center of the dough. Brush off any excess flour from the dough and fold the dough over the butter, sealing the edges.

Turn the dough 90 degrees and roll it out again to about three times its width. Fold it into thirds like a letter. Brush off excess flour.

Turn the dough 90 degrees again, roll it out, and fold into thirds. Brush off excess flour. Wrap the dough in plastic wrap and chill for 30 minutes.

Repeat the rolling, folding, and chilling process two more times for a total of six layers of butter.

After the final chill, roll out the dough into a large rectangle about 1/4 inch thick. Trim the edges to create a neat rectangle.

Cut the dough into 1-inch wide strips. Then, cut each strip into 2-inch squares. You should have about 16 squares.

On each square, make a cut from each corner towards the center, stopping about 1/2 inch from the middle. Fold each triangular flap towards the center, alternating which flap goes on top, to create a pinwheel shape.

Pipe the cream cheese filling into the center of each pinwheel, then top with a dollop of raspberry jam.

Brush the edges of the pastry with a beaten egg wash for a golden finish.

Preheat your oven to 400°F (200°C).

Bake for 15-20 minutes, or until golden brown and puffed.

Let the danishes cool on a wire rack before glazing.

Whisk together the confectioners' sugar and skim milk until smooth and pourable. Add more milk or sugar as needed to reach desired consistency.

Once the danishes are completely cool, drizzle the glaze over them.