Danish Pastry Recipe

Mix the milk, yeast, and 1 tablespoon sugar. Cover for 20 minutes, then beat in the eggs.

Place the flour, salt, and remaining sugar in a bowl. Make a well and pour in the yeast mix.

Mix the ingredients into a soft dough. Knead for 15 minutes on a floured surface until soft.

Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate for 15 minutes.

On a lightly floured surface, roll the dough out to a square, about 10 x 10 inch (25 x 25 cm).

Cut the butter into 3 to 4 slices, each about 5 x 2½ x ½ inch (12 x 6 x 1 cm).

Lay the butter slices on one half of the dough, leaving a border of ½ to ¾ inch (1 to 2 cm).

Fold the other half of the dough over the top, pressing the edges with a rolling pin to seal.

Generously flour and roll it into a rectangle 3 times as long as it is wide, and ½ inch (1 cm) thick.

Fold the top third down into the middle, then the bottom third back over it.

Wrap and chill for 15 minutes. Repeat steps 9-10 twice, chilling for 15 minutes each time.

Roll on a floured surface to ¼ to ½ inch (5 mm to 1 cm) thick. Cut to 4 x 4 inch (10 x 10 cm) squares.

With a sharp knife, make diagonal cuts from each corner to within ½ inch (1 cm) of the center.

Put a teaspoon of jam in the center of each square and fold each corner into the center.

Spoon jam on the center, place on a lined baking sheet, and cover with a kitchen towel.

Keep for 30 minutes in a warm place until risen. Preheat the oven to 400°F (200°C).

Brush with egg wash and bake at the top of the oven for 15-20 minutes, until golden.

Leave to cool slightly then transfer to a wire rack. Store : these will keep in an airtight container for 2 days. Prepare Ahead : Make up to end of step 11 and refrigerate overnight.