Danish Pastry Dough

1. 1

   ["Pour water into a large bowl, sprinkle over yeast and let soften for a minute.", "Add milk, egg, sugar and salt.", "Whisk to mix.", "Set aside.", "Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.", "Empty contents of food processor into the bowl with the yeast mixture.", "Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.", "Butter must remain in discrete pieces.", "Cover bowl and refrigerate overnight (or up to 4 days).", "Lightly flour work surface, turn the dough out and lightly flour the dough.", "Pat into a rough square.", "Note: If at anytime the dough becomes too soft, cover with plastic and chill.", "Roll out to 16"" x 16"".", "Fold in thirds like a business letter and turn so that the closed fold is on your left.", "Roll again to 10"" x 24"".", "Fold in thirds again, turn so the closed fold is on your left.", "Roll into a 20"" x 20"" square.", "Fold the square in thirds and turn so that the closed fold is on your left.", "Roll into a 10"" x 20' rectangle, fold in thirds again.", "Wrap dough in plastic and chill at least 30 minutes (up to 2 days).", "Dough can be frozen for 1 month.", "Thaw in refrigerator overnight."]

* Per serving · 4 servings · Values may vary.