Danish Dough is a laminated, naturally leavened dough that has 243 layers when made with 4 single turns. It is similar to croissant dough except that it is enriched with eggs; it also undergoes an additional fold, which increases the number of laminated layers and gives it a lighter, softer crumb. The dough ratio is 10 FLOUR : 7 FAT : 6 LIQUID : 1 SUGAR : 1⅓ EGG
