Danish Pastry
Danish Pastry is an moderately easy dinner. Made with 3 pkg. active dry yeast, 1/2 c. very warm water, 3/4 c. milk, 1 egg, beaten and 1/3 c. sugar, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Sprinkle yeast into warm water in large bowl.
Stir until dissolved.
Stir in milk, egg, sugar and salt.
Stir in 3 3/4 cups flour to make soft dough.
Beat dough vigorously about 2 minutes or until elastic.
Sprinkle pastry cloth with 2/3 of remaining flour.
Turn out dough; form or flat ball and sprinkle with remaining flour.
Roll out to an 18 x 12-inch rectangle.
Slice very cold butter into thin strips lengthwise over 2/3 of dough to form a 12-inch square.
Fold, brushing off excess flour each time this way.
Fold unbuttered third over middle third, then opposite end over top.
Now fold into thirds crosswise, making a 6 x 4-inch block.
It will be 9 layers thick.
Repeat rolling and folding as preceding 3 more times.
I then roll the dough to an 18 x 12-inch rectangle, then cut strips the longway.
Twist the strips and coil into a roll.
Place these on a cookie sheet and let rise in a warm place.
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