Danish Dough

1. FOR THE DOUGH: Mix milk and egg together in liquid measuring cup. Using stand mixer fitted with dough hook, combine 1-1⁄4 cups flour, sugar, yeast, and salt on low speed. Slowly add milk mixture and mix until dough comes together, about 2 minutes.
2. Increase speed to medium-low and knead dough until it forms sticky ball and becomes elastic, about 8 minutes. If, after 5 minutes, dough appears overly sticky and doesn’t come together into ball, add remaining 1⁄4 cup flour, 1 tablespoon at a time. Scrape dough into large lightly greased bowl, cover with greased plastic wrap, and refrigerate until chilled, about 1 hour.
3. FOR THE BUTTER SQUARE: Lay 3 butter pieces side by side on sheet of parchment paper. Sprinkle flour over butter and cover with second sheet of parchment. Gently pound butter with rolling pin until butter is softened and flour is fully incorporated, then roll it into 5-inch square. Wrap butter square in plastic and refrigerate until chilled, about 1 hour.
4. Roll chilled dough onto 9-inch square on lightly floured counter. Place chilled butter square diagonally in center of dough. Fold corners of dough up over butter square so that corners meet in middle and pinch dough seams to seal.
5. Using rolling pin, gently tap dough, starting from center and working outward, until square becomes larger and butter begins to soften. Gently roll dough into 11-inch square, dusting with extra flour as needed to prevent sticking. Fold dough into thirds like business letter, then fold rectangle in thirds to form square. Wrap dough in plastic wrap and let rest in refrigerator for 2 hours.
6. Repeat step 5 and let dough rest in refrigerator for 2 more hours before using.

If the dough becomes too warm and sticky to work with, cover it with plastic wrap and let it chill in the refrigerator until firm. When rolling the dough out, sprinkle extra flour over the counter and the rolling pin as needed to keep the dough from sticking. For more information on making turns in the dough, see “MAKING PUFF PASTRY DOUGH”.