Danish Pastry

Directions

1. 1
   In a large bowl, combine 1 1/4 cups flour, 1/2 cup sugar, undissolved yeast, salt and lemon zest.
2. 2
   Heat milk, water and 1/4 cup butter until very warm (120 - 130 degrees).
3. 3
   Gradually add to flour mixture.
4. 4
   Beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
5. 5
   Separate 1 egg; refrigerate white in a covered bowl.
6. 6
   Add 1 whole egg, 1 egg yolk and 1/2 cup flour; beat 2 minutes at high speed.
7. 7
   Stir in cornstarch and remaining 2 1/4 cups flour to make a soft batter.
8. 8
   Cover tightly with plastic wrap; refrigerate 2 hours.
9. 9
   Meanwhile, bring the remaining 1 1/2 cups butter to room temperature Spread softened butter on waxed paper, forming a 12-by-10-inch rectangle.
10. 10
    Refrigerate for 1 hour.
11. 11
    Roll chilled dough to a 16-by-12-inch rectangle on a lightly greased surface.
12. 12
    Center the rectangle of chilled butter over the dough; pat butter gently into dough.
13. 13
    Fold into thirds by folding the long sides in over the center.
14. 14
    Give dough a quarter turn; roll it into a 16-by-12-inch rectangle.
15. 15
    Again fold dough in thirds.
16. 16
    Turn dough, roll and fold once more.
17. 17
    Wrap tightly in plastic wrap; chill 1 hour.
18. 18
    Roll dough into a 16-by-12-inch rectangle.
19. 19
    Fold in thirds, turn dough, reroll to a 16-by-12-inch rectangle and fold again.
20. 20
    Chill for 1 hour.
21. 21
    Repeat Step 6, refrigerating dough overnight.
22. 22
    Divide dough in half; return one portion to refrigerator.
23. 23
    Roll the other half to a 12-by-6-inch rectangle.
24. 24
    Cut into 12 (6-by-1-inch) strips.
25. 25
    Twist each strip 3 times, then coil and tuck end under coil.
26. 26
    Make a deep indentation in the center of each roll; fill with 1/2 teaspoon jelly.
27. 27
    Place rolls on greased baking sheets.
28. 28
    Repeat with remaining dough.
29. 29
    Chill rolls for 1 hour.
30. 30
    Preheat oven to 375 degrees.
31. 31
    In a small bowl, combine egg white and 1 tablespoon water to make an egg glaze.
32. 32
    Stir to blend.
33. 33
    Brush rolls with egg glaze; sprinkle lightly with sugar.
34. 34
    Bake for 15 minutes or until golden.
35. 35
    Remove from sheets; let cool on wire rack.