How to make Danish Pastries?

Tip the flour into the bowl of a stand mixer. Add the yeast and sugar to one side of the bowl and the salt on the opposite side. Pour in the water and milk then crack in both eggs mix for 5 minutes to form a sticky dough. Dust the dough with flour and form it into a rough ball. Dust the bowl with flour and put it back in. Cover with clingfilm and rest in the fridge for 1 hour.  Flour a work surface and roll out the chilled dough into a rectangle about 1cm thick. Work the cold butter into a slightly smaller rectangle that covers two-thirds of the dough lengthways. Fold the uncovered part of the dough over the butter, then slice the remaining uncovered butter and place it on top of the folded dough. Fold the rest of the dough over the second layer of butter. Pinch the edges of the dough to cover all of the butter. Wrap the dough in clingfilm and chill for an hour. Preheat the oven to 190ºC. Roll out the dough and fold into your chosen pattern. Pipe the custard into the center of your pastries and dollop in a bit of jam. Brush the pastry with the beaten egg and bake for 20 minutes. 

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