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    Danish Pastries: Chapter Thirty-One

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    mohamed.mauroof
    Danish pastry was created accidentally by a French baker over 350 years ago when he forgot to knead butter into bread dough. The recipe calls for layering cold butter between folds of dough, which is rolled and folded multiple times to create the signature flaky layers. After shaping, proofing, and baking, applying a sugar syrup wash adds flavor and sheen to the pastries.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Danish Pastries: Chapter Thirty-One

    Uploaded by

    mohamed.mauroof
    168 views1 page
    Danish pastry was created accidentally by a French baker over 350 years ago when he forgot to knead butter into bread dough. The recipe calls for layering cold butter between folds of dough, which is rolled and folded multiple times to create the signature flaky layers. After shaping, proofing, and baking, applying a sugar syrup wash adds flavor and sheen to the pastries.

    Original Title

    DANISH PASTRIES

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    Danish pastry was created accidentally by a French baker over 350 years ago when he forgot to knead butter into bread dough. The recipe calls for layering cold butter between folds of dough, which is rolled and folded multiple times to create the signature flaky layers. After shaping, proofing, and baking, applying a sugar syrup wash adds flavor and sheen to the pastries.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    168 views1 page

    Danish Pastries: Chapter Thirty-One

    Uploaded by

    mohamed.mauroof
    Danish pastry was created accidentally by a French baker over 350 years ago when he forgot to knead butter into bread dough. The recipe calls for layering cold butter between folds of dough, which is rolled and folded multiple times to create the signature flaky layers. After shaping, proofing, and baking, applying a sugar syrup wash adds flavor and sheen to the pastries.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    954 C H A P T E R T H I R T Y- O N E

    DANISH PASTRIES
    According to baking lore, Danish pastry was actually created by a French baker more than 350
    years ago. He forgot to knead butter into his bread dough and attempted to cover the mistake by
    folding in softened butter. This rich, flaky pastry is now popular worldwide for breakfasts, desserts
    and snacks. The dough may be shaped in a variety of ways and is usually filled with jam, fruit,
    cream or marzipan. Applying a sugar syrup wash to the pastries when they are hot from the oven
    adds sheen and flavor.

    Yield: 36 Pastries Method: Rolled-in dough

    Active dry yeast 1


    ⁄2 oz. 15 g
    All-purpose flour 1 lb. 4 oz. 600 g
    Granulated sugar 4 oz. 120 g
    Water, warm 4 fl. oz. 120 ml
    Milk, warm 4 fl. oz. 120 ml
    Eggs, room temperature 2 2
     Kneading the cold butter with the flour.
    Salt 1 tsp. 5 ml
    Vanilla extract 1 tsp. 5 ml
    Cinnamon, ground 1
    ⁄2 tsp. 2 ml
    Unsalted butter, melted 11⁄2 oz. 45 g
    Unsalted butter, cold 1 lb. 480 g
    Egg wash as needed as needed

     In a large bowl, stir together the yeast and 12 ounces (360 grams) flour. Add the sugar, water, milk,
    eggs, salt, vanilla, cinnamon and melted butter. Stir until well combined.
     Add the remaining flour gradually, kneading the dough by hand or with a mixer fitted with a dough
    hook. Knead until the dough is smooth and only slightly tacky to the touch, approximately 2 to 3
    minutes.
     Place the dough in a bowl that has been lightly dusted with flour. Cover and refrigerate for 1 to
    11⁄2 hours.
     Prepare the remaining butter while the dough is chilling. Start by sprinkling flour over the work sur-
    face and placing the cold butter on the flour. Then pound the butter with a rolling pin until the but-
    ter softens. Using a pastry scraper or the heel of your hand, knead the butter and flour until the
     Spreading the butter over two-thirds mixture is spreadable. The butter should still be cold. If it begins to melt, refrigerate it until firm.
    of the rolled-out dough. Keep the butter chilled until the dough is ready.
     On a lightly floured surface, roll out the dough into a large rectangle, about 1⁄2 inch (1.2 centime-
    ters) thick. Brush away any excess flour.
     Spread the chilled butter evenly over two-thirds of the dough. Fold the unbuttered third over the
    center, then fold the buttered third over the top. Press the edges together to seal in the butter.
     Roll the dough into a rectangle about 12 inches  18 inches (30 centimeters  45 centimeters).
    Fold the dough in thirds as before. This rolling and folding (called a turn) must be done a total of
    six times. Chill the dough between turns as necessary. After the final turn, wrap the dough well and
    retard for at least 4 hours or overnight.
    Shape and fill the Danish dough as desired. Place the shaped pastries on a paper-lined baking
    sheet and proof for approximately 15 to 20 minutes.

    Brush the pastries with egg wash and sprinkle lightly with sugar if desired. Bake at 400°F (200°C)
    for 5 minutes. Decrease the oven temperature to 350°F (180°C) and bake until light brown, approx-
    imately 12 to 15 minutes.

    Approximate values per pastry, without filling: Calories 85, Total fat 1.5 g, Saturated fat 0 g, Cholesterol
    15 mg, Sodium 65 mg, Total carbohydrates 15.5 g, Protein 2 g
     Folding the dough in thirds to cover
    the butter.

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