This versatile pastry dough sits somewhere between a traditional danish dough and a rough puff pastry — buttery, flaky, lightly sweet, and adaptable to nearly any filling. The dough comes together with cold butter folded into a soft enriched base, creating delicate layers that crisp beautifully in the oven without the complexity of a fully laminated pastry.
It’s equally suited for rustic fruit danishes, braided pastries, oversized kringle-style bakes, or smaller café-style breakfast pastries. The oat milk adds subtle richness while keeping the dough tender and easy to work with. Once chilled, it becomes the perfect foundation for experimenting with seasonal fillings and shapes.
Pretzel Graham Crust
| Ingredient | Quantity | Unit |
| Warm water (105–110°F) | 1/4 | Cups |
| Active dry yeast | 2 1/4 | Teaspoons |
| Oat milk | 1/2 | Cups |
| Large eggs, room temperature | 1 | – |
| Kosher salt | 1 | Teaspoons |
| Unsalted butter, cold | 14 | Tablespoons |
| All purpose flour | 2 1/2 | Cups |
Vanilla Cheesecake Filling
| Ingredient | Quantity | Unit |
| Egg | 1 | – |
| Oat milk | 2 | Teaspoons |
Instructions
- In a small bowl, combine the warm water and yeast. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, whisk together the oat milk, egg, sugar, and salt until smooth.
- Stir the yeast mixture into the wet ingredients.
- Gradually add the flour until a shaggy dough forms. >
- Cut the cold butter into small cubes and fold it into the dough, leaving visible butter pieces throughout.
- Turn the dough onto a lightly floured surface and gently knead just until it comes together. Avoid overworking the dough.
- Shape into a disc or rectangle, wrap tightly, and refrigerate for at least 1 hour before shaping.
- Prepare the egg wash before baking by whisking together the egg and milk.
- Roll and shape as desired for danishes, braids, or kringle-style pastries. Brush with egg wash before baking. >
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