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.
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
- In a small bowl, place heat milk; sprinkle yeast over high. Let stand till combination is foamy, 7 to 10 minutes.
- 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.
- 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.
- 1¾ cups (397grams) unsalted butter, softened
- 2 tablespoons (16 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 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.
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!