In the bowl of your stand mixer, add your flour, salt, sugar, and yeast all together with the hook attachment.
Add your room temperature egg yolk, milk, and water then mix for 4 minutes on low speed.
Mix for about four minutes at medium-low speed until it forms a pliable dough. (I mixed for closer to 8 minutes in my Bosch.)
Test your dough using the window method. This means to take a piece of your dough and stretch it thin until you can almost see through it without tearing any holes.
Take your dough out of the mixer and shape it into a ball and leave it to rest in a bowl for 1 hour or until it doubles in size. Make sure to cover the dough with a towel and place it in a warm area to keep the humidity inside the bowl.
While your dough is resting, place your softened butter onto a sheet of plastic wrap. Fold the edges of the plastic wrap to make a 4"x6" rectangle.
Roll the soft butter so it fills the rectangle evenly. Place the rectangle of butter into the fridge to firm up.
Once your dough rises, roll the dough with a floured rolling pin into a rectangle ( 8” x 6”) and place it in the freezer covered with plastic wrap for at least 30 minutes.
Place the butter in the center of the dough and give the dough a book fold by folding each end towards the middle the mimic the look of a book.
Roll your dough out once again to form a long rectangle (8"x 6").
Create another book fold by folding each end of the dough in half to where the ends meet in the middle.
Place your dough back on the sheet pan and cover it again with plastic wrap. Let your dough rest in the freezer for another 30 minutes.
Repeat the book folding process once more.
Rest your dough in the freezer one last time for 30 minutes.
Once your dough is frozen, roll your dough into a rectangle about 20” x 7”.
Cut the ends of your dough to create sharp edges.
Roll the dough from top to bottom with your hands to form a spiral shape. Dust away the access flour on the dough as you fold.
With a sharp knife, Cut small 1” tall pieces. These are your danishes. Pro Tip: You can use a 5-wheel stainless steel cutter to cut each danish accurately.
Take the cut end of one of your danishes, and fold it under the center to the opposite corners. Then press down firmly on the danish with your hand. This will create that classic danish shape.