Pastry Cream Danish

1. In a bowl stir yeast into warm water to soften. In a second mixing bowl beat the 1/4 cup butter, sugar, and salt until creamy. Add 1/2 cup of the flour, the cardamom, and milk. Add the egg and egg yolk. Add softened yeast; beat until well combined. Stir in remaining flour and the raisins until smooth and dough comes together. Cover bowl; let rise in a warm place until double (about 2 hours). Refrigerate dough 6 hours. (Or omit 2-hour rising time and refrigerate dough 12 to 24 hours.)

2. Grease a baking sheet; set aside. Turn dough out onto a well-floured surface.

3. Roll dough into a 15x10-inch rectangle. Place half the butter slices evenly on dough; lightly press butter into dough. Fold dough crosswise into thirds. Rotate dough a quarter turn to the right. Repeat rolling and folding using remaining butter slices. Roll again to 15x10-inch rectangle; fold crosswise into thirds. Give dough a quarter turn to the right.

4. Roll folded dough into a 12x9-inch rectangle. Cut dough into twelve 3-inch squares. Fold corners of square into center, pressing lightly to seal. Place each on prepared baking sheet. Using the rounded side of a floured tablespoon, press firmly to make an indentation in the center of each dough square. Cover; let rise in a warm place until double (45 to 55 minutes). (You may see the butter slices soften and begin to melt out of rolls.) Press indentation again, if necessary.

5. Bake in a 375 degree F oven for 10 to 12 minutes or until golden brown. Remove from pan. Brush with melted butter; cool on wire racks. Meanwhile, prepare Cream Filling and Powdered Sugar Icing. Spoon cream filling into the center of each Danish. Drizzle each with icing. Makes 12 Danish.