Place the butter on a plastic sheet or butter paper, sprinkle 1 tbsp all-purpose flour. Place another sheet on top.
Now beat the butter with the roller and roll it into a rectangle of size 10×8 cm. Place the rolled butter in the fridge until the dough is ready.
Meanwhile, slightly warm the milk and dissolve sugar. Add active instant dry yeast and mix it well. Let it rest for 5 mins until it the mixture is frothy.
In a mixing bowl add all purpose flour, salt, yogurt and mix it well.
Slowly add the milk yeast mixture and knead it into a smooth dough. If using stand-mixer, use the dough hook and run it on low speed for 5 mins.
Place the dough in a greased bowl. Let it rest in a warm place for 30-40 mins until it is doubled up.
Gently pinch down the dough and roll it into a circle of thickness 1 cm.
Place the prepared butter at the center. Now fold the longer ends towards the center. Next fold the top and bottom ends towards the center too.
Turn the folded side down and roll it into a rectangle. Now fold both the long ends towards the center
And fold again at the center so that the dough looks like this.
Place this dough in the fridge for 20-30 mins until it is firm. Repeat the rolling and folding another 2-3 times. Rest the dough in the fridge before every fold. Danish Pastry usually has only three folds.
Now take the folded dough and roll it into a rectangle of thickness of half cm. Cut it into squares of 4×4 cm and trim the edges.
Preheat the oven at 180° C for 10 mins. To shape the danish pastry into a pinwheel, make cuts on all four corners as shown below. For envelop shape, make a diamond shaped cut the center.
To make the pinwheel, take one edge of the cut and press it towards the center. Repeat it on all sides to resemble a pinwheel. Gently press the center.
To make an envelope, take both the sides, cross over tucking one end into another.
Prepare all the squares and place them on a lined baking tray at 2” distance.
Place a dollop of strawberry jam at the center of the danish pastry.
Bake in a pre-heated oven for 10 mins at 180°C, brush some milk on top and put it on toast mode to get even golden color on top.
Dust with icing sugar and serve warm. For longer shelf, store them in airtight container in the fridge.