Danish Pastry Dough - cooking recipe

Ingredients

1/4 cup water
2 1/2 teaspoons dry yeast
1/2 cup milk, room temperature
1 large egg, room temperature
1/4 cup sugar
1 teaspoon salt
2 1/2 cups unbleached flour
8 ounces unsalted butter, cold, cut into 1/4 inch thick slices

Preparation

Pour water into a large bowl, sprinkle over yeast and let soften for a minute.
Add milk, egg, sugar and salt.
Whisk to mix.
Set aside.
Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
Empty contents of food processor into the bowl with the yeast mixture.
Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
Butter must remain in discrete pieces.
Cover bowl and refrigerate overnight (or up to 4 days).
Lightly flour work surface, turn the dough out and lightly flour the dough.
Pat into a rough square.
Note: If at anytime the dough becomes too soft, cover with plastic and chill.
Roll out to 16\" x 16\".
Fold in thirds like a business letter and turn so that the closed fold is on your left.
Roll again to 10\" x 24\".
Fold in thirds again, turn so the closed fold is on your left.
Roll into a 20\" x 20\" square.
Fold the square in thirds and turn so that the closed fold is on your left.
Roll into a 10\" x 20' rectangle, fold in thirds again.
Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
Dough can be frozen for 1 month.
Thaw in refrigerator overnight.