Wednesday, February 1, 2023
HomeBakingDanish Dough - Bake from Scratch

Danish Dough – Bake from Scratch


This straightforward Danish recipe is an effective way to get began with laminated doughs. This one, particularly, requires solely a few days to finish. A very powerful factor to recollect is that pastry can odor concern. Be assured! You’re the boss! Now, go personal this dough.

Use this Conventional Danish Dough for Conventional Cream Cheese and Jam Danish, Almond Pinwheels with Cream Cheese Filling, Apple Danish Braids, and Egg, Bacon, and Pecorino Danish.

Conventional Danish Dough

  • 1 cup heat entire milk (105°F to 110°F)
  • 2 tablespoons plus 2 teaspoons (24 grams) lively dry yeast
  • 4½ cups (563 grams) all-purpose flour
  • ⅓ cup (67 grams) granulated sugar
  • ¼ cup (57 grams) unsalted butter, softened
  • 1 tablespoon orange zest
  • 1 tablespoon (9 grams) kosher salt
  • 3 giant eggs
  1. In a small bowl, place heat milk; sprinkle yeast over high. Let stand till combination is foamy, 7 to 10 minutes.
  2. Within the bowl of a stand mixer fitted with the dough hook attachment, beat flour, sugar, butter, zest, and salt at low velocity till mixed, 2 to three minutes. Add yeast combination and eggs, beating simply till mixed.
  3. Prove dough onto a calmly floured floor, and knead 2 to three instances till a clean ball varieties. Wrap tightly in plastic wrap, and refrigerate for no less than 2 hours or in a single day.

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Butter Block

  • 1¾ cups (397grams) unsalted butter, softened
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  1. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, flour, and salt till creamy and effectively mixed, 4 to five minutes, stopping to scrape sides of bowl. On a chunk of plastic wrap, form butter combination right into a 12×10-inch rectangle. Wrap tightly in plastic wrap, preserving edges as straight as potential. Refrigerate for no less than half-hour or in a single day.

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To Laminate Dough: 

Take away dough and butter block from fridge, and let stand till butter is pliable, about 10 minutes.

On a calmly floured floor, roll dough into an 18×10-inch rectangle. Unwrap butter block, and place it on backside two-thirds of dough. Fold dough into thirds, letter-style, and roll out once more. Flip dough 90 levels, and fold into thirds once more, letter-style. Wrap dough in plastic wrap, and refrigerate for 1 hour. Repeat this rolling and folding course of two extra instances, refrigerating for no less than 1 hour between turns. Wrap dough in plastic wrap, and refrigerate for no less than 8 hours or in a single day.

Discover a assortment of recipes to showcase this danish dough in our Danish Delights roundup!



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