Danish Pastry Dough, Austrian Variation

For the détrempe

• 500 grams (1 pound, 1½ ounces) all-purpose flour

Prepare your mise en place.

To make the détrempe, combine the flour, sugar, and salt in a large mixing bowl. Add the beurre en pommade, followed by the lemon zest and vanilla paste. Using a wooden spoon, mix together to just combine.

Pour the milk into a medium mixing bowl. Add the egg yolks and yeast and, using a wooden spoon, stir to combine. Pour the milk