Danish Pastry Dough

Directions

1. 1
   METHOD.
2. 2
   Warm cream add yeast and dissolve let it seat until star to bubble.
3. 3
   Cream butter and sugar, add eggs and yeast slurry mix in flour and nutmeg, knead the dough.
4. 4
   Roll the dough to a rectangle of about 10 cm , cover 2/3 of the dough with dots of roll-in fat , fold empty part onto centre portion and remaining third on top-this is the roll-in procedure-not a fold inches.
5. 5
   Roll dough the same size again, apply first single fold by folding 1/3 of the dough onto centre part plus remainder onto top.
6. 6
   Repeat this folding twice more allowing 20 minutes rest between each fold -- preferably refrigerated.
7. 7
   Refrigerate dough before make-up procedure; dough also may be frozen for future use.