fresh pear and fig danish braid
fresh pear and fig danish braid with fresh yeast, whole milk, sugar, ground cinnamon, ground ginger, ground cardamom, vanilla extract, large eggs, apple cider, all purpose flour, salt, unsalted butter, flour, cream cheese, butter, sugar, vanilla, eggs, pastry dough, cream cheese, figs, pears, egg whites
fresh yeast, whole milk, sugar, ground cinnamon, ground ginger, ground cardamom, vanilla extract, large eggs, apple cider, all purpose flour, salt, unsalted butter, flour, cream cheese, butter, sugar, vanilla, eggs, pastry dough, cream cheese, figs, pears, egg whites
- 1.0 ounce fresh yeast
 - 0.5 cup whole milk
 - 0.3 cup sugar
 - 0.5 teaspoon ground cinnamon
 - 1.0 teaspoon ground ginger
 - 0.8 teaspoon ground cardamom
 - 2.0 teaspoon vanilla extract
 - 2.0 large eggs
 - 0.2 cup apple cider
 - 3.2 cup all purpose flour
 - 1.0 teaspoon salt
 - 0.5 pound unsalted butter
 - 0.2 cup flour
 - 8.0 ounce cream cheese
 - 4.0 tablespoon butter
 - 0.2 cup sugar
 - 1.0 teaspoon vanilla
 - 1.0 eggs
 - 1.0 pastry dough
 - 1.0 cream cheese
 - 5.0 figs
 - 4.0 pears
 - 1.0 egg whites

- combine yeast and milk in the bowl of a kitchenaid stand mixer fit with the flat beater attachment and mix on low speed.
 - allow to rest for 10 minutes.
 - slowly add sugar, spices, vanilla extract, eggs, and apple cider.
 - mix well.
 - change from the flat beater attachment to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.
 - knead the dough for about 5 minutes, or until smooth.
 - if dough is sticky, add a bit more flour.
 - transfer dough to a lightly floured baking sheet and cover tightly with plastic wrap.
 - refrigerate for at least 30 minutes to one hour.
 - to make the butter block combine butter and flour in the bowl of a kitchenaid stand mixer fit with a flat beater attachment and beat on medium speed for 1 minute.
 - scrape down the sides of the bowl and the flat beater and continue to beat for 1 minute more, or until very smooth.
 - set aside.
 - do not refrigerate.
 - after the pastry dough has chilled at least 30 minutes, turn it out onto a lightly floured surface.
 - roll the dough into a rectangle approximately 18 x 14 inches and 1/4 inch thick.
 - the dough may be sticky, so keep dusting it lightly with flour.
 - spread the butter block evenly over the center and right thirds of the dough.
 - fold the left edge of the dough to the right, covering half of the butter.
 - fold the right third of the rectangle over the center third.
 - the first turn has now been completed.
 - mark the dough by poking it with your finger to keep track of your turns, or choose another way to keep track of your turns.
 - place the dough on a baking sheet, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
 - after chilling, place the dough lengthwise on a floured work surface.
 - the open ends should be to your right and left.
 - roll the dough into another approximately 14 x 18 inch, 1/4 inch thick rectangle.
 - again, fold the left third of the rectangle over the center third and the right third over the center third.
 - the second turn has now been completed.
 - refrigerate the dough for another 30 minutes.
 - roll out, turn, and refrigerate the dough two more times, for a total of four single turns.
 - refrigerate the dough after the final turn for at least 5 hours or overnight.
 - the dough is now ready to be used.
 - if you will not be using the dough within 24 hours, freeze it.
 - to do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.
 - defrost the dough slowly in the refrigerator for easiest handling.
 - danish dough will keep in the freezer for up to 1 month.
 - to make the cream cheese filling in a medium mixing bowl, beat cream cheese and butter until smooth.
 - add sugar and continue to beat for 2 minutes.
 - add egg and vanilla, once again beating until smooth.
 - set aside until ready for use.
 - to prepare the danish line a baking sheet with a silicone mat or parchment paper.
 - on a lightly floured surface, roll the danish dough into a 15 x 20 inch rectangle, 1/4 inch thick.
 - if the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.
 - place the dough on the baking sheet.
 - along one long side of the pastry make parallel, 5 inch long cuts with a knife or rolling pastry wheel, each about 1/2 inch apart.
 - repeat on the opposite side, making sure to line up the cuts with those you've already made.
 - spoon the filling down the center of the rectangle, then top with pears and figs.
 - starting with the top and bottom "flaps", fold the top flap down over the filling to cover.
 - next, fold the bottom "flap" up to cover filling.
 - this helps keep the braid neat and helps to hold in the filling.
 - now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished.
 - trim any excess dough and tuck in the ends.
 - egg wash/whisk the egg white in a bowl and with a pastry brush, lightly coat the braid.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 ounce fresh yeast
- 0.5 cup whole milk
- 0.3 cup sugar
- 0.5 teaspoon ground cinnamon
- 1.0 teaspoon ground ginger
- 0.8 teaspoon ground cardamom
- 2.0 teaspoon vanilla extract
- 2.0 large eggs
- 0.2 cup apple cider
- 3.2 cup all purpose flour
- 1.0 teaspoon salt
- 0.5 pound unsalted butter
- 0.2 cup flour
- 8.0 ounce cream cheese
- 4.0 tablespoon butter
- 0.2 cup sugar
- 1.0 teaspoon vanilla
- 1.0 eggs
- 1.0 pastry dough
- 1.0 cream cheese
- 5.0 figs
- 4.0 pears
- 1.0 egg whites

 ### Assistant: The ingredients you'll need are:
- 1.0 ounce fresh yeast
- 0.5 cup whole milk
- 0.3 cup sugar
- 0.5 teaspoon ground cinnamon
- 1.0 teaspoon ground ginger
- 0.8 teaspoon ground cardamom
- 2.0 teaspoon vanilla extract
- 2.0 large eggs
- 0.2 cup apple cider
- 3.2 cup all purpose flour
- 1.0 teaspoon salt
- 0.5 pound unsalted butter
- 0.2 cup flour
- 8.0 ounce cream cheese
- 4.0 tablespoon butter
- 0.2 cup sugar
- 1.0 teaspoon vanilla
- 1.0 eggs
- 1.0 pastry dough
- 1.0 cream cheese
- 5.0 figs
- 4.0 pears
- 1.0 egg whites


You can follows these steps to make the recipe:
- combine yeast and milk in the bowl of a kitchenaid stand mixer fit with the flat beater attachment and mix on low speed.
- allow to rest for 10 minutes.
- slowly add sugar, spices, vanilla extract, eggs, and apple cider.
- mix well.
- change from the flat beater attachment to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.
- knead the dough for about 5 minutes, or until smooth.
- if dough is sticky, add a bit more flour.
- transfer dough to a lightly floured baking sheet and cover tightly with plastic wrap.
- refrigerate for at least 30 minutes to one hour.
- to make the butter block combine butter and flour in the bowl of a kitchenaid stand mixer fit with a flat beater attachment and beat on medium speed for 1 minute.
- scrape down the sides of the bowl and the flat beater and continue to beat for 1 minute more, or until very smooth.
- set aside.
- do not refrigerate.
- after the pastry dough has chilled at least 30 minutes, turn it out onto a lightly floured surface.
- roll the dough into a rectangle approximately 18 x 14 inches and 1/4 inch thick.
- the dough may be sticky, so keep dusting it lightly with flour.
- spread the butter block evenly over the center and right thirds of the dough.
- fold the left edge of the dough to the right, covering half of the butter.
- fold the right third of the rectangle over the center third.
- the first turn has now been completed.
- mark the dough by poking it with your finger to keep track of your turns, or choose another way to keep track of your turns.
- place the dough on a baking sheet, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- after chilling, place the dough lengthwise on a floured work surface.
- the open ends should be to your right and left.
- roll the dough into another approximately 14 x 18 inch, 1/4 inch thick rectangle.
- again, fold the left third of the rectangle over the center third and the right third over the center third.
- the second turn has now been completed.
- refrigerate the dough for another 30 minutes.
- roll out, turn, and refrigerate the dough two more times, for a total of four single turns.
- refrigerate the dough after the final turn for at least 5 hours or overnight.
- the dough is now ready to be used.
- if you will not be using the dough within 24 hours, freeze it.
- to do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.
- defrost the dough slowly in the refrigerator for easiest handling.
- danish dough will keep in the freezer for up to 1 month.
- to make the cream cheese filling in a medium mixing bowl, beat cream cheese and butter until smooth.
- add sugar and continue to beat for 2 minutes.
- add egg and vanilla, once again beating until smooth.
- set aside until ready for use.
- to prepare the danish line a baking sheet with a silicone mat or parchment paper.
- on a lightly floured surface, roll the danish dough into a 15 x 20 inch rectangle, 1/4 inch thick.
- if the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.
- place the dough on the baking sheet.
- along one long side of the pastry make parallel, 5 inch long cuts with a knife or rolling pastry wheel, each about 1/2 inch apart.
- repeat on the opposite side, making sure to line up the cuts with those you've already made.
- spoon the filling down the center of the rectangle, then top with pears and figs.
- starting with the top and bottom "flaps", fold the top flap down over the filling to cover.
- next, fold the bottom "flap" up to cover filling.
- this helps keep the braid neat and helps to hold in the filling.
- now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished.
- trim any excess dough and tuck in the ends.
- egg wash/whisk the egg white in a bowl and with a pastry brush, lightly coat the braid.
- .

