Danish pastry

Directions

1. 1
   In large bowl rub flour and 1/8 cup softened butter together
2. 2
   Stir in milk powder, sugar, salt, yeast
3. 3
   Whisk together eggs and water.
4. 4
   Stir eggs and water into flour mixture until a very sticky dough ball forms.
5. 5
   Roll into a large rectangle (approximately 16x28inches)
6. 6
   Cut shortening/butter into approx 1/4 inch squares and lay on top of dough covering 2/3 of rectangle.
7. 7
   Fold dough over in thirds.
8. 8
   Roll out into rectangle (approx 16x28).
9. 9
   Fold dough over in thirds.
10. 10
    Chill x 15 min covered in fridge.
11. 11
    Repeat rolling folding and chilling a total of 3 times.
12. 12
    Cut dough into 4 rectangles.
13. 13
    Cover 3 rectangles and place in fridge until ready to use.
14. 14
    Working with one quarter of dough at a time Roll dough into a 6x15 inch rectangle.
15. 15
    It is important to keep this rectangle fairly uniform and even.
16. 16
    Cut into 12 half inch strips.
17. 17
    A ruler and pizza cutter help.
18. 18
    Make into pastries.
19. 19
    Twist the dough, shape into circles, tucking the ends under.
20. 20
    Use fingers to make an indent in center (for filling).
21. 21
    Place on cookie sheet lined with parchment paper.
22. 22
    Let rise (approx 15 min until you can see the dough starting to rise).
23. 23
    Can do this step while you start shaping your remaining portions of dough.
24. 24
    Brush with beaten egg (helps brown the dough)
25. 25
    Place filling of choice on danish.
26. 26
    (See my raspberry and cream cheese filling recipes for inspiration, or just use jam)
27. 27
    Bake at 400F for 14-16 min.
28. 28
    Repeat steps 8-13 for remaining 3 quarters of dough.
29. 29
    Make vanilla glaze.
30. 30
    Stir together confectioner sugar, vanilla and 2-4 tablespoon water or milk until reaches desired consistency.
31. 31
    Drizzle over slightly cooled danishes.