Danish Pastry

Ingredient List:

• ½ Cup Warm Water (105 to 115 degrees)
• 3 Packages of yeast – not fast rising
• 1 Cup Cold Milk
• 1/3 Cup sugar
• 2 Eggs
• 4 ½ to 5 Cups All Purpose Flour
• 1 pound butter – one pound block is easiest – never soft butter or marg.

Steps:

1. Soften yeast in ½ C warm water – see above.
2. Beat milk and eggs together, add yeast/water mix, sugar and flour until well mixed.
3. Place dough out floured board/ counter and knead until smooth and feels like a baby’s bottom – firm yet springy.
4. Beat butter block between two sheets of parchment paper into a rectangle about 3/8th inch thick (approx) using a rolling pin or meat mallet.
5. Roll out dough, keeping well floured, into large rectangle (16x24” approx).
6. Place butter block in the middle and fold dough ‘s two side flaps over the butter so that the original rectangle is now in thirds.
7. Turn dough/butter block over and roll and fold three more times.
8. Last time, roll out large and cut in half.
9. Fold each of these in thirds, wrap in plastic and chill for an hour or freeze for later use.
10. One at a time, roll out dough thin. Use ruler to measure for an even amount of squares.
11. Cut along ruler with sharp knife.
12. Press corners of squares to center. – Can freeze here also
13. Bake in preheated oven at 400 degrees for about 15 minutes
14. Dot middle with ¼ tsp jam ASAP after removing from oven so that it can melt in.
15. Frost with powdered sugar, water, almond extract glaze. (see below)
1. Ratio: 1 Cup Powdered Sugar
2. 2-3 TBSP Milk – any kind – or water
3. ¼ tsp Almond Extract or to taste