Half-French Danish Dough

Półfrancuskie, or half-French dough, is more or less a classic Danish dough. It’s rich and yeasty, pull-apart yet flaky. Here, the Polish name makes infinitely more sense than the English. Why? Półfrancuskie is a lot like a French croissant dough—but it’s easier to make and has rougher layers and a brioche-like texture. Hence half-French. But while croissant dough is a project for the ages, this French, Danish, Polish—whatever you want to call it—alternative has a clever trick that makes it