To prepare the dough:

1. Combine the flour, granulated sugar, yeast and salt in a food processor. Add butter and pulse to combine until butter is distributed in pea-sized pieces throughout the flour. Put the flour mixture in a medium bowl.
2. In a separate, small bowl, whisk the egg and milk with 2 tablespoons of water. Add the egg mixture to the dry ingredients. Fold the mixture until the liquid is evenly distributed, being careful to not overwork the dough. Dump the contents of the bowl out on to a lightly floured surface and pat into a rectangle. Chill for at least 3 hours, and up to 2 days.
3. On a lightly floured surface, roll the dough out to an 8-by-15-inch rectangle. Fold the dough in thirds like a letter. Rotate the dough 90 degrees and repeat the rolling and folding process. Dusting with flour as needed to prevent sticking, rotate, roll, and fold a final time, ending with a small, rectangular piece of dough. Wrap the dough in Saran wrap and refrigerate for at least 1 hour.
4. Repeat the entire rolling and folding process one more time. You will have rolled and folded the dough six times. If the dough becomes loose or tacky, place in the fridge to rest for a bit. Wrap the dough and place in the fridge for 2 hours or up to overnight.

To prepare the danishes:

1. Combine the brown sugar, sugar, cinnamon, salt, and flour in a medium sized bowl. Cut the softened butter into the dry ingredients, smooshing together to make a thick paste/spread.
2. Using a well-floured rolling pin, roll the dough on a lightly floured surface into a 8”x21” long rectangle. Spread the cinnamon butter mixture evenly on to the dough. Sprinkle with the chopped pecans. Starting at one of the long ends, roll the dough tightly and gently pinch to seal along the length of the dough. Cut 1-1/2” slices of dough and place them in a lightly greased muffin tin. Cover with plastic wrap and allow the danishes to rise slightly, about 1 hour. Meanwhile, preheat the oven to 350 degrees and whisk an egg in a small bowl. Once the danishes have risen, gently brush them with a thin layer of egg using a pastry brush and bake in the preheat oven for about 25-30 minutes, or until the tops are golden brown, puffed, and flaky. Check to make sure they don’t feel too soft in the center prior to removing from the oven- this can cause the pastries to fall once they cool. Allow to cool on a cooling rack for about 5 minutes before removing from the pan. Danishes are best served immediately or within 24 hours.