Feed the sourdough starter and leave it in a warm spot to double in size.

In a bowl of a stand mixer, mix all the dough ingredients to form a sticky dough, and keep mixing for 5 minutes.

Tip the dough onto a kitchen surface and form a ball, place in a lightly greased bowl, cover, and leave in a warm spot for 3-4 hours.

Prepare the butter for lamination by softening it at room temperature, then roll it between two sheets of baking parchment to a 15x15 cm square and refrigerate for 10 minutes.

Roll the dough into a 25x25 cm square on a floured surface and place the butter in the center.

Fold the edges of the dough into the center to create a square envelope around the butter, then roll it into a rectangle of approx. 30x45 cm.

Fold the dough like a pamphlet, wrap in baking parchment, and refrigerate for 30 minutes.

Roll the dough out again into a rectangle of approx. 30x45 cm, refrigerate for another 30 minutes.

Repeat the rolling and folding process one last time, then wrap well and refrigerate for at least 8 hours or overnight.

Cut the chilled pastry in half and roll each piece into a rectangle just more than 20x30 cm. Cut each rectangle into 6 squares (10x10 cm).

Shape the squares into Danish pastries and place on a parchment-lined baking sheet.

Leave to prove for 4-5 hours at room temperature, optionally cover with lightly oiled clingfilm.

Make the filling by beating together the butter and icing sugar until light and fluffy, then add eggs one at a time, and fold in the ground almonds.

Preheat the oven to 190?C fan-bake.

Place a tablespoon of almond filling on each Danish and scatter flaked almonds on top.

Brush the pastry edges with the egg wash made from the small egg and water.

Bake for 18-20 minutes, turning the trays around halfway through for even baking. Let the pastries cool on a wire rack.

Make the almond glaze by mixing icing sugar, milk, and almond extract until smooth, then drizzle over the cooled danishes.