With reading a blog like Joe Pastry it was inevitable that I would need to make pastry. So Danish pastry it was. It had to be at least 10 years since the last time I made it so it was time.
I decided I would use the same recipe that I had used before from Baking with Julia.
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| Danish Pastry Dough |
For this recipe I used:
1/4 Cup Warm Water – 110˚ – 115˚ F
2 1/2 Teaspoons of Dry Yeast
1/2 Cup of Milk – room temperature
1 Large Egg – room temperature
1/4 Cup of Sugar
1 Teaspoon of Salt
2 1/2 Cups of All Purpose Flour
1 Cup of Unsalted Butter (2 Sticks) – Cold, cut into pieces
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| Danish Pastry Dough – The Ingredients |
In a large measuring cup I added the yeast to the warm water and let the mixture soften for a minute.
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| Danish Pastry Dough – Softening the Yeast |
I then added the milk, egg, sugar, and salt and whisked everything together. Then I set the mixture aside.
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| Danish Pastry Dough – Yeast Mixture with the Milk and Egg |
In a mixing bowl I added the flour and chilled butter.
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| Danish Pastry Dough -Adding the Chilled Butter to the Flour |
I worked in the butter with a pastry blender until the pieces of butter were about 1 cm in size (1/2 inch).
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| Danish Pastry Dough – After the Pastry Blender |
I added the yeast mixture to the flour mixture and worked it together into a nice dough with a rubber spatula.
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| Danish Pastry Dough – Adding the Yeast Mixture |
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| Danish Pastry Dough – After a good Stir |
Once mixed, I covered the bowl and put it in the fridge overnight (at least 4 hours).
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| Danish Pastry Dough – Ready for the Fridge |
The next morning I removed the risen dough from the fridge.
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| Danish Pastry Dough – After Overnight in the Fridge |
I put the dough onto a floured counted and brought it together into a square.
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| Danish Pastry Dough – Forming a Square |
I next rolled the dough out into a 16″ square.
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| Danish Pastry Dough – First Roll |
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| Danish Pastry Dough – First Fold |
Now it was time for a fold into 1/3’s.
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| Danish Pastry Dough – Finished First Fold |
Then I rolled out the dough again into a 10″ x 24″ rectangle.
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| Danish Pastry Dough – Second Roll |
And then I folded the rectangle into 1/3’s.
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| Danish Pastry Dough – Second Fold |
Then I rolled out a second 16″ square and folded it into 1/3’s again.
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| Danish Pastry Dough – Third Roll |
Then for the last time I rolled out the dough into a 16″ x 10″ rectangle.
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| Danish Pastry Dough -Third Fold |
I folded the dough into 1/3’s again. I cut the final fold into 1/2.
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| Danish Pastry Dough – Splitting to Use now And Later |
I was going to use 1/2 of the recipe right away and I froze the second 1/2 for later.
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| Danish Pastry Dough – Ready for the Freezer |
I refrigerated the dough for use later in the day.
Baker’s Notes:
- although there were a few folds that was really the only “technical” part of making the dough
- if at some point the dough gets too warm, wrap it and put it in the fridge for 30 minutes
- be sure to measure the temperature of the warm water 110˚ – 115˚ F. Too cold and it wont proof correctly and too warm the yeast will be killed off
- the dough will freeze easily for up to 1 month
