Homemade Jam Danish

Mix the dried yeast with water. Add in a pinch of salt, the caster sugar and egg and using your hand shaped as a claw, bring everything together into a lovely mess.

Add in the flour and turn mixture out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes.

Place dough in a lightly oiled bowl, cover with plastic and let rest in the fridge for 30 minutes.

Now, roll out dough onto your work surface so you have a large rectangular shape (about 30x20cm).

Place the butter in the centre and fold over the dough’s edges so they meet in the middle, like you are making a dough envelope!

Gently roll this mixture and then fold into thirds. Wrap in plastic and pop back in the fridge for another 20 minutes.

Take out, re roll and re-refrigerate for another 20 minutes. Do this one more time.

Now gently roll pastry out so you have another large rectangle and cut this into squares.

Line a baking tray with paper and place a dollop of jam in the centre of one square, fold edges up so you have a little parcel (see pic) and place on the tray. Repeat with remaining squares.

Preheat oven to 220C and let your pastries rest in a warm place for 20 minutes.

Brush with beaten egg and sprinkle with a little more caster sugar and bake for 15 minutes or until golden brown.