Here's my technique to make the best Danish pastry every time. Enjoy trying for yourself and for the full instructions and list of ingredients, see below:

500g strong white bread flour
6g salt
50g Sugar
10g fast action yeast
2 eggs
90ml milk
80-120ml
280g unsalted butter

In a large bowl mix the flour, salt, yeast and eggs. Add the milk and half the water. Stir to combine, add enough remaining water to bring the dough together, then start folding the sides of the dough into the middle for 1 minute. Continue to fold in the sides of the dough for a further 3 minutes turning the bowl 9- degrees each time.

Tip the dough onto a lightly floured surface and knead for 5 minutes until smooth. Place back into the bowl, cover and leave to rise until at least doubled in size.

Flatten the butter into a rectangle approx 33x20cm. Roll the dough into a rectangle approx 50x20cm top third down over the butter, then fold the bottom third on top. You should now have 2 layers of butter and 3 layers of dough. Wrap and chill for minimum of 30minutes better for 2 hours.

Unwrap the dough and turn 90 degrees roll out again and repeat the folding. Chill for an hour then repeat the rolling folding and chilling 3 more times.

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