It makes 2 lbs of dough, cut it in half if you need.
Ingredients
5 tsp active dry yeast
1/3 c sugar
1/2 c warm water
1 tsp salt
1/2 tsp ground cardamom
1/4 c unsalted butter, melted
1 large whole egg, plus
2 large egg yolks
1 c milk (whole)
1/2 tsp vanilla extract
3 1/2 c all purpose flouir
Butter Packet: 1 c butter and 1/4 c all purpose flour
Filling:
8 oz cream cheese (soft)
1 T butter
1/4 c sugar
1 tsp lemon juice
1/4 c strawberry jam or your choice
Directions
Dissolve yeast, pinch of sugar, and warm water in a small bowl and let stand until foamy ~5 min.
I like to work with the dough in my hands so I follow those directions:
In a large bowl, whisk together the remaining sugar, salt, cardamom, melted butter, and eggs. Whisk in the milk, vanilla, and the yeast mixture. Using a wooden spoon, gradually stir in the flour 1/2 c at a time and mix until the dough clings together in a rough mass. Add up to 1/4 c more flour if dough is still very soft.
Turn dough out onto a lightly floured surface and pat into a rectangle about 1 inch thick. Place on a half-sheet pan, cover with plastic wrap, and refrigerate until chilled, ~45 min.
To make the butter packet, using a rolling pin or the heel of your hand, beat or knead the butter on a work surface to flatten it and warm it to about 60 degrees. Sprinkle the butter with the flour and gently beat the butter with the rolling pin to press the flour into the butter. Shape the butter in to an 8 by 7 inch rectangle. If butter has become too warm, wrap and refrigerate until just firm but still pliable.
To laminate the dough, on a lightly floured work surface, roll out the dough into a 10-by-16 inch rectangle. With a short side facing you, place the butter on the lower half, leaving a 1 inch border on all sides. Fold over the upper half ot cover the butter and press the edges together to seal. Then, with a folded side to your left, roll out the dough into a 12-by-20 inch rectangle. With the short side facing you, fold the bottom third up, the fold the top third down, as if folding a letter. This completes the first turn. Return to pan, cover with plastic wrap , and refrigerate for 15 minutes.
Return the chilled dough to the lightly floured work surface with a folded side to your left and repeat the process to make 3 more turns, rolling, folding, and chilling the dough each time, for a total of 4 turns. After the final turn, refrigerate dough for at least 1 1/2 hours or for up to overnight before shaping.
Filling, Shaping and baking:
Beat cream cheese, sugar, butter, and lemon juice until smooth.