>Hmmm: I suspected that, but for some reason, it had the texture more of a
>brioche.
Dee
...

Some danish pastries are made by scotch methods where the chunks of
fat are mixed in with the dough pieces and then sheeted, given a book
turn, allowed to rest in the fridge to recover its extensibility anf
firm up the fat ;then sheeted and given another book or either 3- fold
/half turn and then allowed to rest again before finall its sheeted to
the requred thickness where the desired filling is spread and then
rolled in the swiss roll fashion,
That technique can produce textures that range from brioche l to
croissant similarity depending on the number of sheeting and turning
as well as the skill of the baker.