Hong Kong style Danish pastry

1) Place all the ingredients into the kitchen machine. Knead the dough at 3-speed for 15-20 minutes until it is elastic and able to form a smooth ball. Take the dough out and shape it into a ball. Wrap it with cling wrap and chill in fridge for 30 minutes.

2) Place the dough onto a floured worktop. With a rolling pin, roll the dough into a rectangle. Add the butter onto the dough, then repeat the rolling. Fold the dough together and roll it out into a rectangle again. Then, fold again. You'll repeat rolling and folding 1 more time for a total of 3 times. Wrap it with cling wrap and chill in fridge for another 30 minutes.

3) Let the dough rest for 10 minutes. Sprinkle some raisins on the dough, fold it again and roll it into a rectangle. Slice the dough into 5 strips. Lay the strip over another to form a braid. Cover with cling wrap and let it rest for 30-45 minutes.

4) Brush a thin layer of egg wash on the top surface of the dough. Pop it into a pre-heated oven (180°C) and let it bake for 15-18 minutes. Brush some apricot jam (mixed with hot water) on top to give it a nice shine. Serve.

The dough will be sticky, so make sure you have flour nearby as you roll and fold.

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