DANISH PASTRY
Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.
Provided by Cindy
Categories Bread Yeast Bread Recipes
Time 3h8m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
- In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
- Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
- Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
- To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g
DANISH PASTRIES
Turn the kitchen into your own little patisserie with this step-by-step guide to buttery Danish pastries
Provided by Jane Hornby
Categories Breakfast, Treat
Time 3h30m
Yield Makes 18 pastries
Number Of Ingredients 19
Steps:
- Pulse together the dry ingredients plus 2 tsp salt in a processor, then pulse in the milk and egg, plus 100ml water, until you have a smooth, slightly sticky dough. Knead for 1 min, using a little flour, until just smooth. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hr until doubled in size (overnight in the fridge if you like).
- Flour your surface, then pat the dough out to a rectangle, 1cm thick. Lay the butter slices out over the middle of the dough, in a rectangle. Fold the pastry over the top, bottom and then sides until the butter is completely hidden. Press the edges down.
- Roll the dough out to a 50 x 30cm rectangle, first tapping out the dough with the rolling pin in gentle ridges, so that you can tell the butter is being squashed out evenly inside the pastry, before rolling properly. Turn dough 90 degrees, then fold the right third over and the left third over that. Do this three times, chilling for 15 mins after each roll.
- Cut the dough in half, into 2 squares. Roll one piece of dough to 35 x 35cm. Cut into 9 squares, then follow the instructions below for each filling and shape. If you want to make more than one shape, it's easy to divide the filling quantity. Don't worry if your squares rise as you work, just roll them out a bit again.
- To make 18 pecan pinwheels, whizz 85g pecans until fine, then stir in 50g light muscovado, 1 tbsp maple syrup and 25g softened butter. Cut each square of pastry almost to the middle from each corner, spoon on 1 tsp filling, then fold each point over and press into the middle. Scatter more chopped pecans and a little sugar over before baking. Drizzle with a little maple syrup to serve.
- For 18 apricot custard turnovers, you will need 150g tub custard, 2 x 320g cans apricots and a few tsps apricot jam. Put 2 tsp custard in the middle, sit two apricot halves on top, dot with jam, then pull 2 corners over and pinch to seal.
- To make 18 raisin swirls, mix 50g raisins, 25g caster sugar, 1 tsp mixed spice and 50g soft butter. Instead of cutting the dough into 9, leave it whole and spread the filling over. Roll up, slice into 9 rounds, then squash each one. Blend 50g icing sugar and a few drops of water to drizzle over once baked.
- Once shaped and filled, let the pastries rise for 30 mins until puffed and doubled in size. Heat oven to 180C/160C fan/gas 4. Brush with beaten egg, make sure you pinch any edges together again, then bake for about 20 mins until golden and risen.
Nutrition Facts : Calories 218 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
QUICK DANISH PASTRY DOUGH
From Nick Malgieri's book Bake!. This is a companion recipe to Recipe #450978, but you can use any Danish pastry recipe and/or filling you desire.
Provided by Chocolatl
Categories Dessert
Time 30m
Yield 2 1/2 pounds
Number Of Ingredients 8
Steps:
- Whisk yeast into water.
- Wait 1-2 minutes, then whisk again.
- Whisk in milk.
- Combine flour, sugar and salt in food processor and pulse to mix.
- Cut 4 tablespoons butter into thin slices and add to processor.
- Pulse to a fine texture, but do not allow to become pasty.
- Cut remaining butter into 1/2 inch cubes and add to processor.
- Pulse exactly twice, for 1 second each time.
- Remove dough from processor and place in mixing bowl.
- Whisk eggs into yeast mixture and add to bowl.
- Position a rubber spatula so its blade is flat and parallel with the bottom of the bowl.
- Repeatedly dig spatula down to the bottom of the bowl, while turning bowl.
- Repeat until dough comes together. Dough will be soft and sticky.
- Press plastic wrap against surface of dough and refrigerate 1-2 hours.
- Scrape chilled dough onto a floured surface and sprinkle flour over the top of the dough.
- Press dough into a rectangle about twice as long as it is wide.
- Starting at the narrow edge farthest from you, firmly press dough with a rolling pin in parallel strokes close to each other.
- If there are sticky pieces of butter on the surface of the dough, seal them with a pinch of flour.
- Clean off anything stuck to the rolling pin before continuing.
- Repeat pressing motion from the close to the farther narrow end of dough.
- Press once in the width. You should now have a 1/2 inch thick rectangle.
- Sprinkle flour under and on top of dough.
- Roll away back in length, and once in the width, without rolling over ends, to make a rectangle 18 inches long and 8 inches wide.
- Fold the two narrow ends in toward the middle, leaving a 1 inch space in the center.
- Fold top to bottom to form 4 layers.
- Reposition dough so folded edge is on your left.
- Repeat rolling and folding procedure.
- Wrap in plastic and refrigerate a minimum of 2 hours and a maximum of 12 hours before using.
- Use in the Danish pastry recipe of your choice.
Nutrition Facts : Calories 1726.6, Fat 117.8, SaturatedFat 72.1, Cholesterol 444.8, Sodium 793.2, Carbohydrate 142.9, Fiber 8.6, Sugar 20.6, Protein 29.3
DANISH DOUGH
This streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don't have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our pear and almond Danish braid, add 1 teaspoon (2 grams) coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.
Provided by Samantha Seneviratne
Categories breakfast, brunch, pastries, project
Time 6h30m
Yield Enough for 9 or 10 small pastries, or 1 large braid
Number Of Ingredients 7
Steps:
- Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.
- In a small bowl, whisk together the egg, milk and 2 tablespoons/30 milliliters water.
- Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
- On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 123 milligrams, Sugar 3 grams, TransFat 1 gram
DANISH PASTRY DOUGH
A very versatile and rich Danish dough. Can be used with almost any filling and formed in any way imaginable including cinnamon rolls.
Provided by UnknownChef86
Categories Dessert
Time 1h5m
Yield 2 lbs
Number Of Ingredients 8
Steps:
- Warm milk to 110 degrees.
- Sprinkle yeast over milk, let sit for 5 minutes then whisk inches.
- Add eggs and vanilla, whisk until just mixed.
- Put dry ingredients in food processor and pulse to mix.
- Add 3 Tbl of the butter, pulse until butter is well incorporated.
- Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain.
- Don't overknead.
- Dough should be slightly wet.
- Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour.
- Roll dough on lightly floured work surface into a 26x13 inch rectangle.
- Position so that short side is closest to you.
- Butter should be soft enough to spread, but not so soft that it is melting.
- Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges.
- Fold upper 1/3 of dough toward the centerof the rectangle, then fold the lower 2/3 over that.
- Crimp short edges and seam with your fingers to seal in butter.
- Turn dough so that crimped edge is to your right.
- Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking.
- Brush off excess flour.
- Fold top 1/3 of dough toward the middle, then lower 2/3 up over that.
- Place on sheetpan, cover and refrigerate for 45 minutes.
- Repeat this process 3 more times refrigerating for 30 minutes between each turn.
- when all turns are complete, place on sheetpan, cover well with plastic and let dough rest overnight in the refrigerator.
- At this point dough can be refrigerated for 2 days or frozen for 2 weeks.
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