Blueberry Danish

I like danishes. Problem is they have eggs. As I'm allergic to eggs, I need to make these on my own. Not as flaky as with eggs, but still very delicious. Double the amount of sugar if that's what you're into.

Ingredients:

Pastry

• 1/4 cup of warm water
• 1/2 cup of warm milk
• 2 1/4 teaspoons of active dry yeast
• 1/8 cup of granulated sugar
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour
• 3/4 cup + 2 tablespoons unsalted butter
• OPTIONAL: 1 egg 

 Filling

• 1 cup blueberries (fresh or frozen)
• 1 tablespoon flour
• 1 tablespoon brown sugar
• 1/4 teaspoon nutmeg

Yield: 12 danishes

Directions:

1. Mix yeast, water, milk, sugar and salt together. Set aside for 3 minutes until foamy. OPTIONAL: Add the egg in this step.
2. Cut butter into 1/4 inch cubes.
3. Hand mix with flour until butter is crumbled (between the size of corn and sunflower seeds).
4. Pour wet ingredients into flour mixture. Fold the mixtures together until just combined and the flour is barely moistened. Wrap dough in plastic wrap and refrigerate overnight.
5. Take the dough out and flatten the dough into small square. Roll the dough into a 15 inch rectangle. Once you reach 15 inches, fold into thirds until you're left with a 5 inch rectangle. Roll it out into a 15 inch rectangle again. Repeat this step 2 or 3 times.
6. Fold the dough up and wrap in plastic wrap. Refrigerate for another 30 minutes.
7. In a saucepan, combine filling ingredients and bring to boil. Simmer until desired thickness. Allow to cool for 10-15 minutes. 
8. Preheat oven to 400°F.
9. Cut the dough in half. Wrap up half and put back in the fridge. Work on the other half. Roll the dough into a 12x6 inch rectangle.
10. Braid the pastry like the video (YouTube link).
11. Allow braid to rest for 15 minutes.
12. Work on the other half of the dough
13. Brush top of braid with milk. Alternatively, you can beat an egg with milk and use that.
14. Bake each braid for 15 minutes.
15. Cool on wire rack for 10 minutes before slicing. Each danish half could be cut into sixths.