Roll the dough rope into a spiral to make the shape of the danish, tucking the end of the outside piece slightly under. Transfer to the baking sheet. Repeat until each danish is formed.

Enter the balloon whisk's tougher cousin: the Danish dough whisk. Instead of many widely spaced wires, the dough whisk has overlapping, thick coils. Not all dough whisks have the same pattern of ...

Then sheet it layer by layer. 3. Arrange the tikki butter in middle of the dough and lock the butter in the dough by folding 4 times. 4. Keep the dough in chiller, and shape the Danish as required.