In the bowl of a stand mixer, combine the dry dough ingredients in the bowl of a stand mixer. Pour in the milk, water, and melted butter. Mix with the paddle on low for one minute, then adjust the flour and water if necessary. Mix on low another 30 seconds. Mix on medium for 10 to 15 seconds. The dough will be sticky.

Place the dough in an oiled bowl, cover with plastic. Refrigerate overnight or up to 2 days.

On baking day, make the butter block. Cut the butter into 16 pieces and place them into the bowl of a stand mixer. Add the flour. Mix on low with the paddle for one minute. Increase the speed to medium high until all the lumps are gone.

Mist a Silpat or plastic wrap with spray oil. Pile the butter onto the Silpat and spray the top with spray oil. Cover with plastic wrap. Shape the butter into a 6 inch square (about 1/2 inch thick). Square off the edges. Refrigerate while rolling out the détrempe.

Generously flour a large work surface, set the dough on top of the surface, flour the top of it, and roll the dough out to a 12 1/2 inch by 6 1/2 inch rectangle.

Place butter block one side of the dough and fold the other half of the dough over the butter. Seal the edges. If the dough begins to stick to the counter, dust more underneath.

Dust the top of the dough with flour and roll the dough out to a 16 inch by 9 inch rectangle. Be sure to square off the corners.

Fold the dough into thirds, like a letter. Transfer the dough to a quarter sheet pan or a large plate, cover with plastic wrap, and refrigerate for 15 to 20 minutes. Repeat two more times.

After the final rest in the refrigerator, transfer the dough back to the floured surface and roll into a 24 inch by 9 inch rectangle.

Cut the dough into 1 inch by 9 inch strips, twist, and coil, tucking the ends under. Place the rolls on two parchment lined baking sheets, cover with plastic wrap, and let rise for 2 to 2 1/2 hours.

Filling: whisk the water, sugar, salt, and cornstarch in a sauce pan. Bring to a boil, stirring constantly until it comes to a boil. Remove from the heat and add the strawberries. Continue to stir until it cools a bit.

Preheat the oven to 450 degrees F

When ready to bake, press the center of each Danish with your thumb and add about a teaspoon of filling.

Fondant Glaze: While the oven is preheating, whisk ingredients until like pancake batter, so you can drizzle it easily but it holds together.

Hot glaze: combine ingredients in a saucepan, bring it to a boil, then simmer. While simmering, place the Danish in the oven and lower the temperature to 400 degrees F. Bake the Danish for about 12 minutes, rotating the pans halfway through.

After removing the Danish from the oven, brush with the hot glaze.

Once the Danish has cooled for about 5 minutes, drizzle with the fondant glaze.