Danish Pastry

Add all purpose flour, butter, caster sugar, powder milk, egg, salt and yeast.

Make a medium soft dough with Luke warm water.

Leave it to rest for 15 – 20 minutes (the dough should be like pizza dough).

Now roll the dough rectangular half inch thick.

Beat puff pastry with beater until slightly creamy spread on top of the dough and give folds vertically bringing down the top edges to the middle then the bottom edges to the middle and then over fold.

Now you spread it again with a rolling pin (bailey) do it to more times.

Puff pastry is supposed to be spread just once in the first spread.

your dough is ready.

Now can make croissants and danish bun etc.

Croissants:

Cut a strip from the prepared dough, roll it one fourth inch thick, cut triangles, slit on the broad side of the triangles and start rolling it like swiss roll, turn the corners inside.

Leave for proofing half an hour.

Brush with egg, and bake at 200 degree centigrade for about 20 – 25 minutes or until done.