Danish pastry (wienerbrod)

Method

Make the dough by combining flour, caster sugar, salt and yeast in a large bowl. Add warmed milk and beaten egg, mix until shaggy, then knead for 8 minutes until smooth. Incorporate 50g softened butter and knead for 2 more minutes until fully integrated. Cover and bulk ferment at room temperature (21-23C) for 90 minutes until nearly doubled. On a floured work surface, gently press dough to a 25cm x 30cm rectangle. Place 250g cold butter between two sheets of cling film and pound to a 23cm x 28cm slab of even thickness. Place butter slab onto dough, fold dough edges over butter to encase completely, seal seams. Roll out to 25cm x 50cm, fold into thirds (first single turn), chill 30 minutes at 4C. Repeat four more single turns with 30-minute chills between each. After final turn, chill for at least 4 hours or overnight. Shape dough (divide into 12 pieces of approximately 85g each), fill with almond paste or jam as desired, and place on lined baking trays spaced 5cm apart. Proof at 24C for 90-120 minutes until light and puffy but not fully risen. Brush with egg wash, top with pearl sugar or flaked almonds. Bake at 200C fan (220C conventional) for 18-22 minutes until deep golden brown. Cool on a wire rack for 10 minutes before serving.