As luck would have it, I was just thinking of doing a batch of croissants/danish, as I have just run out. I like to make 'snails' - you roll out the dough to a sheet, spread with a minimum of soft butter, sprinkle with sultanas and a little sugar and roll like a swiss roll. Cut in inch slices and carry on from there. MMMM! My recipe differs slightly. I use brown sugar, less butter and no eggs - ok, actually quite different! I have found it easier to do 1 tri-fold, a book fold (both ends to middle, then close like a book) and then another tri-fold. Using European butter, I don't have to blend with flour. Don't make them in a really hot kitchen, at 32c the butter will be leaking out! Also, don't bother using really strong flour, 10% protein is fine. Thank you so much for sharing your ideas with us. ~Amy @KAF I like book folds, too, but if someone has never made this kind of dough before, the letter folds are a little less tricky. Susan

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