Mix all the ingredients together with the spiral hook at low speed for 4 minutes and then switch to high speed to complete mixing for 3 minutes. The dough should be well developed and stretchy (dough temperature: 26-27OC)

Allow the dough to rest for 15-20 minutes and cut into round balls. .

Stretch each ball, transfer the margarine onto the spread dough and fold to cover it. You should use 400 gr of margarine for each kilo of dough (35-40% of the dough). Repeat the folding 3 times and allow to rest for 10 minutes.

The final dough stretch depends on the final preferred application. Danish pastry require 2 cm stretched dough. Spread the filling evenly onto the dough and roll up. Cut the roll into round slices and proof for 45 minutes (±35OC with a slight moistness).

Bake at 220OC without steam for 45 minutes (based on the portion sizes).

Once they have cooled down, cover them with Eldorado (hot process gel).