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Croissant Dough: Mix flour, sugar, salt, and yeast. Add warm milk and knead smooth. Rest dough 30 minutes chilled. Laminate with cold butter using 3 folds. Chill, shape, proof, and bake at 375°F (190°C).
Puff Pastry Dough: Mix flour and salt. Add cold water and form dough. Laminate with cold butter using 4-5 folds. Chill between folds. Roll, shape, and bake at 400°F (200°C).
Danish Dough: Mix dry ingredients. Add milk and egg, then knead soft dough. Chill 30 minutes. Laminate with butter using 3 folds. Shape, proof, and bake at 375°F (190°C).
Rough Puff Dough (Classic): Mix flour and salt. Cut in cold butter. Add cold water and form rough dough. Roll and fold 3-4 times. Chill before use.
Rough Puff Dough (Quick): Mix flour and salt. Grate or cube butter and mix lightly. Add cold water and bring together. Fold and roll 3 times. Chill before use.