Danish Pastry - all-purpose flour

Method

• In a large bowl, combine 1 1/4 cups flour, 1/2 cup sugar, undissolved yeast, salt and lemon zest.
• Heat milk, water and 1/4 cup butter until very warm (120 - 130 degrees).
• Gradually add to flour mixture.
• Beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
• Separate 1 egg; refrigerate white in a covered bowl.
• Add 1 whole egg, 1 egg yolk and 1/2 cup flour; beat 2 minutes at high speed.
• Stir in cornstarch and remaining 2 1/4 cups flour to make a soft batter.
• Cover tightly with plastic wrap; refrigerate 2 hours.
• Meanwhile, bring the remaining 1 1/2 cups butter to room temperature Spread softened butter on waxed paper, forming a 12-by-10-inch rectangle.
• Refrigerate for 1 hour.
• Roll chilled dough to a 16-by-12-inch rectangle on a lightly greased surface.
• Center the rectangle of chilled butter over the dough; pat butter gently into dough.
• Fold into thirds by folding the long sides in over the center.
• Give dough a quarter turn; roll it into a 16-by-12-inch rectangle.
• Again fold dough in thirds.
• Turn dough, roll and fold once more.
• Wrap tightly in plastic wrap; chill 1 hour.
• Roll dough into a 16-by-12-inch rectangle.
• Fold in thirds, turn dough, reroll to a 16-by-12-inch rectangle and fold again.
• Chill for 1 hour.
• Repeat Step 6, refrigerating dough overnight.
• Divide dough in half; return one portion to refrigerator.
• Roll the other half to a 12-by-6-inch rectangle.
• Cut into 12 (6-by-1-inch) strips.
• Twist each strip 3 times, then coil and tuck end under coil.
• Make a deep indentation in the center of each roll; fill with 1/2 teaspoon jelly.
• Place rolls on greased baking sheets.
• Repeat with remaining dough.
• Chill rolls for 1 hour.
• Preheat oven to 375 degrees.
• In a small bowl, combine egg white and 1 tablespoon water to make an egg glaze.
• Stir to blend.
• Brush rolls with egg glaze; sprinkle lightly with sugar.
• Bake for 15 minutes or until golden.
• Remove from sheets; let cool on wire rack.