Danish Pastry Dough Recipe

1      Reviews by:    Carolyn Hancock   Danish Pastry Dough Recipe uses yeast, milk, eggs, salt, sugar, flour and butter to create a light and delicious pastry dough which may be used for many pastry applications. Food Category:    Pies and Pastries Cuisine Origin:    Scandinavian    Servings:1 Calories per Serving:4511 Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   2 Hour 15 Minutes Total Time:   2 Hours 45 Minutes

INGREDIENTS

• For Yeast Dough:
• 2 packages active dry yeast
• 1 cup warm (105° to 115° F) milk
• 2 eggs, at room temperature
• 2 teaspoons salt
• 1/4 cup sugar
• 3 1/4 cups flour
• For Butter Mixture:
• 1 1/2 cups cold butter
• 1/4 cup flour

DIRECTIONS

• TO PREPARE YEAST DOUGH: Sprinkle yeast over warm milk in a large bowl, stir, and let stand a few minutes to dissolve. Add eggs, salt, and sugar and mix well. Dump in flour and mix briefly, just until you have a rough, sticky dough that holds together. Set aside for about 5 minutes while you prepare butter mixture.
• TO PREPARE BUTTER MIXTURE: Cut butter into tablespoon-sized chunks, dropping them onto your work surface. Sprinkle with flour. Mix butter and flour together by smearing them out in front of you with the heel of your hand; gather up the mixture and smear again three or four times until butter is perfectly smooth and workable but still cold. Flour your hands and pat mixture into a rectangle about 4 by 5 inches. Place between two sheets of waxed paper and pat and roll into a larger rectangle 7x9 inches, keeping edges as even as possible. Set aside for a moment.
• Scrape surface clean, sprinkle it generously with flour, and turn yeast dough out onto it - it will be quite soft. Sprinkle top of dough with flour, then roll and pat into a 10x14-inch rectangle. Unwrap butter and set it on bottom half of dough, leaving a 1-inch border on three sides. Gently lift up unbuttered top flap and flip it down over butter. Pinch the edges to seal, then use a wide spatula to help lift dough package and give it a quarter turn, so the sealed flap is to your right.
• FOLD DOUGH: Using smooth strokes, roll to 8x20 inches. Check to see if it is sticking and sprinkle with flour if necessary. Fold bottom third of dough up over the middle, then flip top third down to cover it. Turn again so flap is to your right and roll out again to 8x20 inches. Fold in thirds as before, flour lightly, wrap in plastic wrap, place in a plastic bag, and chill for about 30 minutes.
• At this point, the first two turns are finished. Roll chilled dough again to 8x20 inches, fold in thirds, wrap in plastic wrap and a plastic bag, and refrigerate for 45 minutes.
• Roll out and fold dough again, thus completing four turns. Wrap and chill for at least 1 hour (or for a few hours or overnight if it's more convenient) before using dough.

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