Danish Pastry Dough

Source: "Baking with Julia" This is an adopted recipe and I will make it and submit revisions if needed.

• Ready In: 30 mins
• Yields: 2 lbs

Ingredients

• 1⁄4 cup water
• 2 1⁄2 teaspoons dry yeast
• 1⁄2 cup milk, room temperature
• 1  large egg, room temperature
• 1⁄4 cup sugar
• 1  teaspoon salt
• 2 1⁄2 cups unbleached flour
• 8  ounces unsalted butter, cold, cut into 1/4 inch thick slices

Directions

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