Best 2 Danish Pastry Dough Recipes
Indulge in the delectable world of Danish pastries, a symphony of flavors and textures that will tantalize your taste buds. With its flaky, buttery layers and sweet, indulgent fillings, Danish pastry is a true culinary delight. Our comprehensive guide takes you on a journey through the art of crafting this beloved pastry, providing you with a collection of carefully curated recipes that cater to every palate. From the classic and timeless cinnamon swirl to the decadent chocolate-filled delight, each recipe is meticulously crafted to ensure a perfect balance of flavors and textures. Whether you're a seasoned baker or just starting your culinary adventure, our step-by-step instructions and expert tips will guide you through the process, ensuring success every time. Prepare to embark on a sensory journey as you explore the world of Danish pastries, transforming your kitchen into a haven of sweet aromas and delectable treats.
Let's cook with our recipes!
DANISH PASTRY DOUGH
A very versatile and rich Danish dough. Can be used with almost any filling and formed in any way imaginable including cinnamon rolls.
Provided by UnknownChef86
Categories Dessert
Time 1h5m
Yield 2 lbs
Number Of Ingredients 8
Steps:
- Warm milk to 110 degrees.
- Sprinkle yeast over milk, let sit for 5 minutes then whisk inches.
- Add eggs and vanilla, whisk until just mixed.
- Put dry ingredients in food processor and pulse to mix.
- Add 3 Tbl of the butter, pulse until butter is well incorporated.
- Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain.
- Don't overknead.
- Dough should be slightly wet.
- Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour.
- Roll dough on lightly floured work surface into a 26x13 inch rectangle.
- Position so that short side is closest to you.
- Butter should be soft enough to spread, but not so soft that it is melting.
- Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges.
- Fold upper 1/3 of dough toward the centerof the rectangle, then fold the lower 2/3 over that.
- Crimp short edges and seam with your fingers to seal in butter.
- Turn dough so that crimped edge is to your right.
- Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking.
- Brush off excess flour.
- Fold top 1/3 of dough toward the middle, then lower 2/3 up over that.
- Place on sheetpan, cover and refrigerate for 45 minutes.
- Repeat this process 3 more times refrigerating for 30 minutes between each turn.
- when all turns are complete, place on sheetpan, cover well with plastic and let dough rest overnight in the refrigerator.
- At this point dough can be refrigerated for 2 days or frozen for 2 weeks.
PUFF PASTRY (DANISH PASTRY DOUGH)
Ever wanted to make homemade Danish (Puff) pastry dough? Here ya go. And here are a bunch of Recipe #268931 filling ideas!
Provided by 2Bleu
Categories Yeast Breads
Time 12h
Yield 2 pounds
Number Of Ingredients 7
Steps:
- In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, and vanilla. Whisk gently to combine. Set aside.
- Toss the diced butter and flour together in a medium bowl. If there are any larger pieces, break them with your fingers. Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight.
- Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle about 8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with a long flexible metal palate knife.This is called a "book fold".
- Rotate the rectangle of dough 1/4 turn on the table.This is called a "turn". Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary.
- Brush off any excess flour and give it another book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes.
- Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches.
- There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches.
- Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month.
Tips for Making Danish Pastry Dough:
- Use cold ingredients: This will help to keep the butter from melting into the dough, which will make it tough.
- Work quickly: The less you handle the dough, the better. Over-working the dough will make it tough.
- Chill the dough between turns: This will help to develop the gluten in the dough and make it more elastic.
- Don't over-proof the dough: Over-proofing will make the dough too soft and difficult to work with.
- Bake the pastries at a high temperature: This will help to create a crispy crust and a light, fluffy interior.
Conclusion:
Danish pastry dough is a delicious and versatile dough that can be used to make a variety of pastries, from croissants to Danishes to puff pastry. With a little practice, you can master the art of making Danish pastry dough at home.
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