The Starter Jar's Best Sourdough Danish Pastries: Flaky, Buttery, and Effortlessly Achieved

Step 1

In the bowl of a stand mixer, combine The Starter Jar's active sourdough starter, lukewarm milk, sugar, and egg. Mix briefly until combined.

Step 2

Add the all-purpose flour and sea salt to the wet mixture. Mix on low speed with a dough hook until a shaggy dough forms, about 2-3 minutes.

Step 3

Add the softened 50g unsalted butter, one tablespoon at a time, mixing until fully incorporated and the dough is smooth and elastic, about 8-10 minutes.

Step 4

Form the dough into a ball, place it in a lightly oiled bowl, cover tightly, and refrigerate overnight for 12-16 hours. This slow fermentation develops deep flavor.

Step 5

Place the cold 225g European-style butter between two sheets of parchment paper. Roll it out into a 6x6 inch (15x15 cm) square, ensuring even thickness.

Step 6

Remove the dough from the fridge and roll it into a 12x12 inch (30x30 cm) square on a lightly floured surface. Place the butter block diagonally in the center of the dough.

Step 7

Fold the four corners of the dough over the butter block, sealing the seams completely to prevent butter leakage. Gently roll it into a 9x18 inch (23x46 cm) rectangle.

Step 8

Perform a book fold (or double fold): fold one end of the dough to meet the center, then fold the other end over it, like closing a book. Wrap tightly in plastic wrap and refrigerate for 30 minutes.

Step 9

Remove the dough, unwrap, and rotate it 90 degrees. Roll it again into a 9x18 inch (23x46 cm) rectangle.

Step 10

Repeat the book fold, wrap, and refrigerate for another 30 minutes.

Step 11

Remove the dough, unwrap, and rotate 90 degrees. Roll it into a 9x18 inch (23x46 cm) rectangle one last time.

Step 12

Perform the final book fold, wrap tightly, and refrigerate for at least 1 hour, or up to 4 hours.

Step 13

On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/8 inch (3mm) thick. Cut the dough into 12 squares.

Step 14

Place a spoonful of your chosen filling in the center of each square. Fold the corners towards the center, or create your desired Danish shape.

Step 15

Arrange the shaped Danish on parchment-lined baking sheets, leaving space between them. Cover loosely with plastic wrap and let them proof in a warm place for 2-4 hours, or until visibly puffy.

Step 16

Preheat your oven to 400°F (200°C). Whisk together the egg wash ingredients. Gently brush the tops of the Danish with the egg wash.

Step 17

Bake for 18-22 minutes, or until golden brown and puffed.

Step 18

Transfer the baked Danish to a wire rack to cool. Once cool, prepare the glaze by whisking powdered sugar with milk or lemon juice until smooth. Drizzle over the cooled pastries.