1 envelope active dry yeast
1/2 cup whole milk, lukewarm
1 large egg, room temperature
1/3 cup granulated sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon lemon zest
1/8 teaspoon freshly grated nutmeg
1/2 pound unsalted butter, diced into small bits and frozen for 5 minutes
Combine together the yeast and milk and set aside to bloom (where the yeast is activated) for at lease 2 minutes. Then add the egg and sugar.
Sift the dry ingredients (flour, salt, cardamom, cinnamon and nutmeg) together and add the butter. Pulse the ingredients together in a food processor until there are small chunks of butter throughout the mixture.
Mix the wet ingredients into the dry, mix together, cover and refrigerate until it is chilled thoroughly (this will take 3-5 hours, I prefer to do this overnight.) The dough can be placed in the fridge up to 4 days or frozen up to a month.
Flour your working surface, the dough and your hands. Create a square with your dough and roll out until it is 15×15. Fold the dough twice (once horizontally and once vertically) and roll out back into the 15×15 square. Repeat this process once again but to a 12×24. If the dough starts to warm up, refrigerate in-between the rolling. Roll the dough out to a 20×24 rectangle. Wrap the dough in plastic and refrigerate for an hour.
Brush the egg wash over the top of the pastry to keep it from drying out, this will also give it a beautiful sheen. Sprinkle with turbinado sugar if desired.
Allow this pastry to rise for 30 minutes then bake at 400 degrees F for 20-25minutes until golden brown.
Mix all of the ingredients together.