1kg high grade flour
20g salt
100g Chelsea Caster Sugar
20g instant active dried yeast
2 eggs
Aprox. 550ml whole milk (full fat), chilled from the fridge
400g butter for rolling – cold, but not too hard

Place the flour, salt, sugar, yeast, egg and milk into a mixing bowl and using a wooden spoon combine the ingredients together until a dough mass has formed. Then tip the dough out onto a lightly floured surface and knead for 10-15 minutes (taking a rest period of 30 seconds, every 3-4minutes) until the dough is smooth and elastic in feel.

Place the dough into a lightly oiled large bowl, cover with plastic wrap and leave in a warm place for 60 minutes, the dough should have almost doubled in size.
Remove the plastic wrap and tip the dough onto the bench and gently deflate the dough by folding in onto itself 3-4 times, return to the lightly oiled bowl and cover with plastic wrap. Place into the refrigerator overnight (12 hours). This allows the dough to be workable and easier to work off into the final shape.

Prepare the butter by bashing it into a square shape, this can be done by hitting the chilled butter with a rolling pin to achieve a square 17cm x 17cm, the hitting will be enough to soften the butter. Wrap in plastic wrap and chill again, but taking care to keep the dough and the butter at similar consistency so they work well together.

The next day, tip the dough out onto a lightly floured work surface and using a rolling pin , roll out dough to a square 30cm x 30cm and approximately 1cm thick.

Ensure the layering butter is the same consistency as the dough, then place it inside the rolled out square of dough. Fold each corner of the dough into the centre to encase the layering butter in an envelope, obtaining two layers of dough and one layer of fat.

Now give the pastry 3 “single turns” as described below.
Roll out the pastry to a rectangle 1 ½cm thick, by eye, mentally divide the rectangle into thirds. Next fold left side to ⅔ "mark" and then right side to the left edge (A to C and then D to B) to complete 3 layers of pastry.
Cover with plastic wrap and rest for 20 minutes in the refrigerator. Repeat this process again, cover and rest for 20 minutes in the refrigerator. Repeat this process again, cover and rest for 20 minutes in the refrigerator in preparation for final rolling (you should now have given your pastry 3 “single turns”). Prepare your fillings and toppings. (Refer to linked recipes for shape and fillings) or:
Roll your dough out to 4-5mm thick and cut into various shapes, fill with fillings and toppings. Place onto lined baking trays.

Cover each tray of Danish loosely with plastic wrap and allow to rise for about 1 hour.
Egg wash each Danish, place trays into a preheated 220°C oven and bake for 18-20 minutes, swapping trays around half way through baking to ensure even baking.
Remove from oven and allow to cool for 5 mins, then transfer to a cooling rack. Using a clean pastry brush, brush each top of Danish liberally with apricot glaze to give them a nice shine.
When cool, finish with icing or icing sugar if desired.