Add the yeast and soy cream to a small bowl; stir to combine then let sit for 10-15 minutes, until foamy. In a stand mixer fitted with the dough hook, combine 2 cups of the flour, sugar, and salt; mix until combined. Add two tablespoons of the butter, in small pieces, and continue mixing until the mixture resembles coarse meal (this took about 5 minutes for me). Pour in the yeast mixture and mix on medium speed. Add the remaining 1/4 cup of flour one tablespoon at a time (you may or may not need the entire 1/4 cup), and mix just until everything is combined. Wrap the dough tightly with plastic and refrigerate for 90 minutes.
Sprinkle a flat surface with flour and roll dough out into an 12X24 rectangle . Cover 2/3 of the dough with the remaining cup of butter. I slice mine then spread it with a knife so there are no spaces, but leaving it as slices is fine, too. Fold the unbuttered third of dough over the buttered center, then over again. Pinch the edges of the dough to seal and roll it out into another 12X24 rectangle. Repeat the folding process by folding the dough into thirds (sans butter) again. Cover tightly with plastic and refrigerate for 1-2 hours, until the dough has expanded and is firm. Complete the rolling, folding, and chilling process two more times.
Once you’ve completed all three turns, refrigerate the dough for at least six hours, but overnight is preferred. Once the dough has chilled, line two large baking sheets with silicone mat or parchment paper. Liberally flour a work surface and roll the dough out into a 10X20 rectangle, about 1/4? thick. Trim the edges so that the pastry slab measures 9X18 and cut into 3? squares. Transfer pastry squares to the prepared baking sheets and freeze for 20 minutes. Once chilled, use the bottom of a measuring cup to press a slightly indented 2? circle into the middle of each pastry. Combine the jam and almond extract and spread a scant tablespoon onto the center of each pastry. Bake at 375°F for 12-14 minutes, until pastry is golden. Transfer to a wire rack to cool.
Create the icing by stirring together the sugar and milk. Drizzle over pastries just before serving. Danishes are best served within 24 hours, but will keep in a not-so-air-tight container for up to two days.
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|Serving Size: 1 Serving (860g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 104 (4%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0.2mg||0 %|
|Sodium 1858.2mg||64 %|
|Potassium 2690.5mg||71 %|
|Total Carbohydrate 648.8g||191 %|
|Dietary Fiber 22.4g||89 %|
|Sugars, other 626.4g|
|Protein 42.6g||61 %|
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Calories per serving: 2789
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