Butter Block
  • 1¾ cups (397grams) unsalted butter, softened
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, flour, and salt until creamy and well combined, 4 to 5 minutes, stopping to scrape sides of bowl. On a piece of plastic wrap, shape butter mixture into a 12x10-inch rectangle. Wrap tightly in plastic wrap, keeping edges as straight as possible. Refrigerate for at least 30 minutes or overnight.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/danish-dough/