Danish Cake

Combine the flour, water, eggs, dry yeast, salt, sugar, and honey, and mix until a smooth dough forms. Cover the dough with a warm cloth and let it rest at 24°C for 1 hour. Once the dough has risen, knead it gently to remove air bubbles.
Place the dough in the freezer for 5 minutes, then transfer it to the fridge for 15 minutes.
Put the butter in the middle of the dough, fold the dough over, and roll it out to a thickness of 7mm. Fold the top and bottom edges of the dough in, then fold the dough in half and chill for another 15 minutes.
After chilling, roll the dough out to a thickness of 3.5mm. Cut it into long strips about the width of a thumb.
For each pastry, use two strips. Twist one strip lightly and shape it into a circle. Then twist the second strip and wrap it around the outside of the first one.
Preheat the oven to 200°C for 15 minutes. Whisk one egg with a tablespoon of water and brush it over the dough. Bake for 25-35 minutes at 200°C until golden brown.

Finally, top with Ohla Topfill for decoration and enjoy!