Made my first Danish pastry ring when I was in my teens using the Joy of Cooking recipe. Making a Danish pastry is so very close in process to making croissant dough. Per Cooks Illustrated's croissant recipe, higher-fat European butter requires no flour when kneading the cold butter before laminating due to its lower-water content. They also suggested using high gluten bread flour, which will withstand the multiple "turns" without tearing. And, of course, the flour they always use is King Arthur brand.

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