Danish Pastry DoughFrom dandelion 8 years ago
- active dry yeast ½ oz (15 g) shopping list
- AP flour 1 lb 4 oz (600 g) shopping list
- Granulated sugar 4 oz (120 g) shopping list
- water, warm 4 fl oz (120 ml) shopping list
- milk, warm 4 fl oz (120 ml) shopping list
- eggs, room temperature 2 (2) shopping list
- salt 1 t (5 ml) shopping list
- vanilla extract 1 t (5 ml) shopping list
- cinnamon, ground ½ t (2 ml) shopping list
- unsalted butter, melted 1 ½ oz (45 g) shopping list
- unsalted butter, cold 1 lb (450 g) shopping list
- egg wash as needed shopping list
How to make it
- In a large bowl, stir together the yeast and 12 ounces of the flour (340 g). Add the sugar, water, milk eggs, salt, vanilla, cinnamon and melted butter. Stir until well combined.
- Add the remaining flour gradually, kneading the dough by hand or with a mixer fitted with a dough hook. Knead until the dough is smooth and only slightly tacky to the touch, approximately 2-3 minutes.
- Place the dough in a bowl that has been lightly dusted with flour. Cover and refrigerate for 1 to 1 ½ hours.
- Prepare the remaining butter while the dough is chilling. Start by sprinkling flour over the work surface and placing the cold butter on the flour (I do this on a marble slab). Then pound the butter with a rolling pin until the butter softens. Using a pastry scraper or the heel of your hand, knead the butter and flour until the mixture is spreadable. The butter should still be cold. If it begins to melt refrigerate it until firm. Keep the butter chilled until the dough is ready.
- On a lightly flour surface roll out the dough into a large rectangle. About ½ inch (1.2 centimeters) thick. Brush away excess flour.
- Spread the butter evenly over two thirds of the dough. Fold the unbuttered third over the center. Then fold the buttered third over the top. Press the edges together to seal in the butter.
- Roll the dough into a rectangle about 12 inches by 18 inches (30 centimeters by 45 centimeters). Fold the dough into thirds as before. This rolling and folding is called a turn and must be done a total of 6 times. Chill the dough between turns as necessary. After the final turn wrap the dough well and refrigerate for at least 4 hours or overnight.
- This recipe makes approximately 2 lbs of dough. Use for Danish or anything else your heart desires. Makes about 36 Danish. If making Danish brush with egg wash before baking.
The Cookdandelion Ashland, NE
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