In a stand mixer fitted with the dough hook, combine the flour, water, and Danny and mix on low speed until it just comes together.

Increase the speed to medium, then mix for about 10 minutes. Don’t shortcut this step because you think the dough looks well combined. Test the strength of your dough: give it a light tug. You should encounter really strong resistance, like chewing gum that you’ve chewed all day. If it’s not feeling that strong, mix it more, up to 5 minutes longer, and test it again. The dough does not need to look super smooth before the sugar goes in. It just needs to be very strong.

Add half the sugar and continue to mix on medium speed until the sugar is dissolved and you can no longer feel the sugar crystals when you rub the dough between your fingertips. Add the rest of the sugar and continue to mix until you can again no longer feel the sugar crystals.

Add half the butter and continue to mix until it is almost incorporated. Then add the remaining butter and continue to mix until it is completely incorporated, meaning you can’t see or feel any lumps of butter in the dough.

Decrease the mixer speed to low to avoid splashing and add half the yolks. Once they have begun to mix in, increase the speed to medium and mix until the yolks are incorporated. Decrease the speed to low again, add the rest of the yolks, and continue to mix until the dough is completely smooth and homogenous.

The dough should take about 30 minutes total to mix.