Danish Pastry Dough
Danish pastry dough is a laminated base, with chilled butter folded through yeasted dough to create thin, flaky layers. The dough needs patience: cold rests, clean turns, and even rolling before shaping pastries.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Mix flour, yeast, sugar, salt, milk, egg, and softened butter into a smooth dough, then chill it well.
Shape cold butter into a flat block so it can be enclosed evenly.
Wrap the butter in the dough and roll into a rectangle without breaking the butter layer.
Fold in thirds, chill, and repeat the rolling and folding turns to build layers.
Chill the laminated dough before cutting, filling, or shaping Danish pastries.
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