Homemade Danish Pastry Dough

Combine butter and flour in a medium-sized bowl, using a mixing tool until they are fully incorporated. Divide the mixture into two equal parts and then roll each portion between two sheets of waxed paper, shaping them into 6x12-inch rectangles. Chill the butter sheets in the refrigerator.

In a separate bowl, combine 3 cups of flour with active dry yeast; set this mixture aside for later use.

In a small saucepan, combine milk, sugar, and salt over medium heat. Warm the mixture until it reaches a comfortable temperature of 115 degrees F (43 degrees C), but avoid letting it boil.

Pour the warm milk mixture over the flour and yeast mixture, stirring until well combined. Add eggs, lemon extract, and almond extract to the mixture. Use a spoon to stir everything together for 3 minutes. Gradually add in the remaining flour, one half-cup at a time, until the dough becomes firm and pliable. Cover the bowl with plastic wrap and let the dough rise at room temperature until it has doubled in size, taking around 30 minutes to an hour.

Cut the dough into two equal pieces and then roll each piece out into a 14-inch square. Place one of the cold butter sheets on top of half of each dough square, offset to one side. Fold the dough over the butter sheet in a motion similar to closing a book, and then pinch the edges together with your fingers.

Roll each piece of dough out into a 20x12-inch rectangle, and then fold it in thirds like the pages of a letter. Repeat this rolling and folding process one more time, before wrapping the dough in plastic wrap and refrigerating it for at least 30 minutes.

Repeat the rolling and folding process two more times, wrapping each time in plastic wrap and refrigerating for at least 30 minutes.

Roll the dough out to a thickness of 1/4 inch, and then cut it into squares. Place a dollop of fruit preserves in the center of each square, and then fold 2 opposite corners over to form a filled diamond shape. Place the danishes on an ungreased baking sheet, allowing them to rise at room temperature until they have doubled in size, taking around 30 minutes.

Preheat the oven to 450 degrees F (220 degrees C). Brush beaten egg white over the pastries.

Bake the danishes in the preheated oven until the bottoms are golden brown, taking around 8 to 10 minutes.