For the butter brick, it is best to grate the cold butter into shavings with a coarse plane or cut into pieces.
Mix in the flour and form a brick.
Let it sit in a cold place (for several hours if possible).
To make the starter dough, mix yeast into the cold milk and then knead with the remaining ingredients to form a smooth dough.
Roll into a ball with the heels of your hands.
Cut in half, cover with plastic wrap, and let rest for 10 minutes in the refrigerator.
As with the puff pastry fold in the butter with a simple, a double, and another simple turn.
Use dough as you please.
Brown Danish pastry at 430 °F (220 °C) and finish baking at 350 °F (180 °C).
Notes / Tips / Wine Advice:
Make sure that Danish pastry dough, which also happens to be called leavened puff pastry, is always kept very cool while working.To be sure your yeast dough rises properly. . . . . . it is advised that you always follow these rules:• Always use room temperature ingredients. • Avoid capturing air inside the dough as you knead it. • Make sure that it is above 68 °F (20 °C) in your work room. • Use butter with the lowest possible salt content. • Use only fresh yeast and make sure that it has not dried out. • For the preparation of yeast dough, use only pure wheat flour. • Always let your starter and yeast dough rise in the warmest spot in your work room.