Making the Dough:Scald milk in a small saucepan over low heat. Set aside to cool to 85°-105°F while measuring remaining ingredients.

In a large bowl, combine flour, brown sugar, yeast, salt, cinnamon and nutmeg.

Add warmed milk, eggs, butter and vanilla.

Stir together with a wooden spoon until dough comes together.

Tip onto a floured board, and knead until dough is smooth and springs back when touched, about 10 minutes. Bring dough into a ball.

Lightly grease bowl, add dough back, turning once to coat, cover with plastic wrap and chill for 2 hours.

Making the Butter Block:While dough is chilling, prepare butter layer.

Place butter between two sheets of parchment paper. Using a heavy rolling pin, bash butter into a flat layer. Sprinkle with flour, fold butter over to enclose, and bash again.

Continue folding butter over and bashing, until butter becomes malleable and flour is fully incorporated.

Roll butter into an 8"x8" square, using edge of rolling pin or bench scraper to achieve straight sides.

Keep butter covered and place in fridge until dough is ready.

Laminating the Dough:After two hours, remove dough and butter from fridge, allow to rest at room temperature for 10 minutes.

On a lightly floured surface, roll dough to a 14"x14" square.

Place butter on dough at a 45° angle. Fold corners of dough over butter to fully enclose.

Roll into a 12"x16" rectangle, with the short edge closest to you. Fold the top ⅓ down, and the bottom ⅓ up, like a letter, brushing any flour off before folding. Gently roll to seal, wrap in plastic wrap and chill for 20 minutes.

Unwrap dough, with the short edge closest to you, roll again to a 12"x16" rectangle. Repeat the above letter style fold.

Wrap and chill for 20 minutes, before repeating the above letter style fold, turning 90° before rolling.

Wrap and chill again for at least 30 minute or up to overnight.

Roll out to ¼" thickness and cut in shape desired.

Lay danishes out on sheet pan with parchment, leaving 2" between. Cover lightly with plastic and allow to proof at room temperature for 1-2 hours, until dough is soft and puffy.

Brush with egg wash before baking at 415°F for approximately 20 minutes, until golden brown and cooked through.