Danish Pastry Dough

In making Danish dough, it is crucial that all of the ingredients be cold. On very hot days, you may want to decrease the amount of yeast slightly so that the dough does not rise too fast. Due to the limited amount of sugar, absence of fat, and soft consistency of the dough, these precautions keep the yeast from taking over before you have a chance to roll in the margarine. Margarine is used for this dough because it produces a lighter and flakier texture than butter. Also, because the fat