Emeril's Basic Danish Dough

Medium difficulty danish dough from the "Essence of Emeril: Breakfast Breads" episode off off Food Network. To be used with "Emeril's Bear Claws, Danish Twists, Danish Pockets" (recipe 202615). Posted here for safekeeping.

• Ready In: 2 hrs 35 mins
• Yields: 12-18 pastries

Ingredients

• 2  eggs, beaten
• 3⁄4 cup  warm milk (about 110 degrees)
• 1⁄4 ounce active dry yeast
• 4  cups bread flour
• 1  teaspoon salt
• 2  tablespoons sugar
• 1 1⁄2 cups butter
• 1 1⁄2 teaspoons ground cardamom

Directions

1. Preheat oven to 375 degrees.
2. In a mixing bowl whisk the eggs, milk and yeast together. Let the mixture sit for 15 minutes under refrigeration.
3. Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mixture into the flour. Knead the dough until smooth, about 2 minutes.
4. Form the dough into a ball and allow to rest, about 20 minutes in the refrigerator.
5. Beat 1 1/2 cups butter until smooth.
6. Turn the dough out onto a floured surface and roll into an oblong about 3/8 inches thick.
7. Dot 1/3 of the butter over 2/3 of the dough. Fold the undotted dough over the remaining third of the butter-dotted portion. The dough is now in 3 layers.
8. Roll the dough out gently into an oblong, 3/8-inch thick. Repeat the folding process two more times.
9. Cover and chill the dough for 2 hours. Roll the dough into the desired shapes. Following the rolling techniques.