A recipe for Danish pastry dough uses yeast, eggs, sugar, butter and flour, along with combining eggs and milk to make an egg wash. Another good recipe calls for adding lemon and almond extract to these basic ingredients.
Start by combining 1/4 cup of warm water and 2 1/4 teaspoons of active dry yeast. Allow the mixture to sit for three minutes or until it starts to foam, before adding 1/2 cup of room-temperature milk, 1 room-temperature egg, 1/4 cup of sugar and 1 teaspoon of salt. In a food processor, add 14 tablespoons of sliced butter and 2 1/2 cups of all-purpose flour, and blend until the ingredients form a finely crumbled mixture. Fold the crumbled mixture into the yeast mixture until the ingredients are just moistened, and wrap the dough in plastic wrap. Chill for at least four hours.
Roll out and fold the dough three times on a floured surface before chilling it again. After 30 minutes, remove the dough, and use it for making the pastry. Work with only half the dough at a time, keeping the other half in the refrigerator. Prior to baking the pastries, brush the dough with a mixture made from 1 large egg and 2 tablespoons of milk.
Another recipes suggests flavoring the dough with 1 teaspoon each of lemon and almond extract.