Pastry Dough (Danish)

This layered, rich dough is best prepared the evening or day before baking, which also makes it convenient for breakfast or brunch entertaining. Be patient with the rolling and folding of the layers, and refrigerate the dough as soon as you think the butter might be too soft. You'll have an easier time if your kitchen isn't hot, especially the first time you make this dough.

2 Tbsp. sugar (30 mL)
1 cup milk, lukewarm (250 mL)
1 Tbsp. active dry yeast (15 mL)
1 egg
3 egg yolks
4 cups all-purpose flour, unbleached (1 L)
1 tsp. sea salt (5 mL)
½ tsp. cardamom, ground (2 mL)
1 lb block butter, cold (450 g)

Stir sugar with half of the milk until sugar is dissolved, sprinkle yeast over top. Let sit until frothy (to ensure yeast is active), 10-20 minutes.

In bowl, whisk together egg, yolks and remaining milk. In large bowl, whisk together flour, salt and cardamom, make well in centre. Into well, pour yeast and egg mixtures all at once, stir in flour from side to form shaggy dough. Transfer to lightly floured surface, knead until smooth. Transfer to buttered bowl, cover with plastic wrap and let stand in warm place until doubled in size, about 90 minutes.

Meanwhile, with chef's knife dipped in hot water and wiped dry before each slice, halve butter lengthwise, then slice each half lengthwise into 16 even slices, transferring each to sheet of parchment paper or plastic wrap (not waxed paper), then covering with another sheet. Refrigerate to keep chilled.

Lightly punch down dough, transfer to lightly floured work surface and lightly knead into ball. Roughly shape into rectangle, cover with tea towel and let rest for 15 minutes.

Roll out into 16-x11" (40x28 cm) rectangle with one short edge toward you, beginning about ½" (1 cm) from top edge, lay half of the butter slices, edge to edge, across top two-thirds of dough. Fold bottom third up over middle third, then fold up again so edges are even, covering top third of dough. Turn folded dough counterclockwise so closed fold is at left-hand edge.

Roll out again, as above. Lay remaining butter on top 2/3 of dough and fold into thirds as above, cover with plastic wrap and refrigerate for 15 minutes. Beginning with closed fold at left-hand edge, repeat sequence of rolling, folding (without butter) and turning 3 more times, brushing off any flour and refrigerating between folding and rolling. Halve into two squares and thoroughly wrap each with plastic, refrigerate for at least 2 hours or, preferably, overnight.

Make-Ahead: Freeze for up to 1 month, defrost in refrigerator overnight.