I really appreciated it. This streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. 5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Set aside. Transfer this mixture to a medium bowl. Will see. Wrap dough with cling wrap and chill for 2 hours. The second stage. It consists of yeast-leavened dough and fat, such as butter. 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. On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. 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. The butter should be the size of small marbles and peas. Use a bench scraper to help lift and fold the dough if necessary. You might want to have a scraper while rolling and folding the dough process. See more ideas about Danish dough, Danish pastry, Danish food. Wrap dough with cling wrap and chill again in the fridge for 2 hours. Take the dough out of the bag and put it on the lightly floured surface with the short end towards you. NYT Cooking is a subscription service of The New York Times. I had a great time making one at home. This step coats the flour a bit with fat, making the pastry a tiny bit more tender. However, the Danish pastry braid and spandauer, a round pastry filled with custard and jam, are the most popular varieties out of the entire Danish pastry family. Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce. I hope you will give it a chance. In a saucepan mix together the milk, sugar, and salt. The dough can also be chilled overnight to bake it the next day. FlourishAnyway from USA on November 15, 2020: This does make the whole process seem like something I could pull off. Transfer the mixture to the stand mixer with a hook attachment. Roll dough on lightly floured work surface into a 26x13 inch rectangle. Liza (author) from USA on November 15, 2020: I'm sure everyone can make this. On a lightly floured surface, roll out the Danish dough into a 12-inch (30 cm) square. Repeat the same step one more time; wrap and chill another 2 hours (or overnight). This is good! Making dough always scared me, wether it's dry it's too wet :'( swear i followed the instructions. That's great, let me know how it turns out for you :) Happy Baking! Cover the bowl with cling wrap and let it rest for 30 minutes before putting it in the fridge for 2 hours. Homemade pastry is always the best. In a small bowl, whisk together the egg, milk and 2 tablespoons/30 milliliters water. Note: Using the dough scraper helped me throughout the process. Now roll it out to a rectangle, about 50 x 20cm, as before. If you're planning to bake after the final chilling, take the dough out, roll, and shape to any style you prefer. Pour in the yeast-milk mixture; mix until dough just comes together. Transfer the dough from the mixer to a bowl. Combine the all-purpose flour, pastry flour, half of the butter, and sugar. Roll the dough to a rectangle. roll the dough out to 1/4 inch thickness. The danish pastry freeze beautifully after they have been baked. Place the butter in the center of the dough. The information shown is Edamam’s estimate based on available ingredients and preparation. Bring two short ends of the dough to meet in the center. Continue adding the remaining butter to the bowl and increase the speed to medium for 2 minutes or until the mixture forms a dough. Lightly floured the board before rolling. I was so happy with how the dough pastry turns out after spending some time in the kitchen. Like croissants, typical Danish pastry dough is rolled out thinly, then folded with a layer of butter to form multiple layers. See more ideas about Danish dough recipe, Danish dough, Recipes. The results always look so professional. :), 1 1/4 cups cold salted butter, cut into pieces. Happy Baking! Roll up the dough and cut it into 12 pieces. I decided to leave the dough in the fridge and let it chill overnight. Break up the work over a few days to simplify the process. The cold butter. SOURDOUGH: We will need 2.65 oz (75 g) of sourdough at 100% hydration and fed with high strength flour (Manitoba flour) DOUGH: 8.8 oz (250 g) flour with 12-13% protein or T-45 flour; 3.9 oz (110 g) whole milk; 1 oz (30 g) sugar; 1 oz (28 g) egg 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. After 2 hours (or the next day), take out the dough and make the Danish. Place the Danishes onto a parchment-lined baking tray, tucking each end of the spiral underneath. Such a wonderful recipe should come with a bottle of Champagne and two tickets to the Bahamas. Liz Westwood from UK on November 19, 2020: I am in awe of your baking skills. Then, fold the dough in half at the point where they meet (see photo below). Another is the wide variety of luscious fillings you can use. It would be on my last meal menu. You're welcome, Peggy, and thanks for your lovely comment. Let it sit for 5 minutes. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Chill in the stand mixer bowl with cling wrap and chill for 2 hours ( or overnight ) it... 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