Danish Pastry
Ingredients
Ingredients For the Butter Brick
- 3 sticks 350 g Butter
- 6 tbsp 50 g Flour
For the Starter Dough
- 4¾ cups 600 g Flour
- ½ cup 60 g Confectioner’s sugar
- 4¼ tbsp 60 g Butter
- 7 tbsp 60 g Yeast
- 1¼ cups 300 ml Milk, cold
- 1 Egg
- 1 Egg yolk
- 1 tsp 6 g Salt
- Dash of vanilla sugar
- Zest of 1 lemon
Instructions
- For the butter brick, it is best to grate the cold butter into shavings with a coarse plane or cut into pieces.
- Mix in the flour and form a brick.
- Let it sit in a cold place (for several hours if possible).
- To make the starter dough, mix yeast into the cold milk and then knead with the remaining ingredients to form a smooth dough.
- Roll into a ball with the heels of your hands.
- Cut in half, cover with plastic wrap, and let rest for 10 minutes in the refrigerator.
- As with the puff pastry fold in the butter with a simple, a double, and another simple turn.
- Use dough as you please.
- Brown Danish pastry at 430 °F (220 °C) and finish baking at 350 °F (180 °C).
Notes / Tips / Wine Advice:
Make sure that Danish pastry dough, which also happens to be called leavened puff pastry, is always kept very cool while working.
To be sure your yeast dough rises properly. . .
. . . it is advised that you always follow these rules: • Always use room temperature ingredients.
• Avoid capturing air inside the dough as you knead it.
• Make sure that it is above 68 °F (20 °C) in your work room.
• Use butter with the lowest possible salt content.
• Use only fresh yeast and make sure that it has not dried out.
• For the preparation of yeast dough, use only pure wheat flour.
• Always let your starter and yeast dough rise in the warmest spot in your work room.
. . . it is advised that you always follow these rules: • Always use room temperature ingredients.
• Avoid capturing air inside the dough as you knead it.
• Make sure that it is above 68 °F (20 °C) in your work room.
• Use butter with the lowest possible salt content.
• Use only fresh yeast and make sure that it has not dried out.
• For the preparation of yeast dough, use only pure wheat flour.
• Always let your starter and yeast dough rise in the warmest spot in your work room.