bakery practical - danish pastry

Same as croissants but the dough is sweeter ie 15-20 % sugar in the bread dough.
This pastry is sweet dough pastry comes from Denmark.
In the dough 15- 20 % egg is also incorporated.
Fillings are generally sweet like jam & marmalades and some times cheese is also used.
To the baked product icing sugar is dredged (sprinkled).

please mention the full recipe according to your class practical

bakery practical - croissants

initially prepare a bread dough then instead putting it inside proofer, chill it overnight.
Next day morning roll the dough rectangle on a floured surface and laminate around 50% fat like puff pastry process.
 Chill again for overnight and in morning give it a croissant shape (filling is optional).
proof the croissant finally for about 30 mins and bake at 200 c for 20-25 mins rotating the tray in between the baking process once.
(please write the detailed recipe according to the class held).