When I want "danish" but am feeling lazy, I use a medium rich bioche dough -- all the elements of danish dough, but without the rolling/folding drama! I've found that when making the shape you really need to "squish" the dough together with a little egg wash (for example: the square shape, push the center all the way down 'til you feel the pan both before the rise and just before putting in the oven to bake). Also, after shaping, usually shouldn't need more than 1 hour of rising, probably less if your kitchen is warm! Of course, I know this because I had many interesting shaped danishes after the oven. :-) Trial and error -- great thing about baking, most errors are still delicious!! Isn't brioche one of the most beautiful doughs, Tonia? Thanks for the tips! Elisabeth

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