Danish Pastry

  • 1 cup of unsalted butter (chilled)
  • 3/4 cup of milk
  • 2 1/4 teaspoon of instant active yeast
  • 1/4 cup of sugar
  • 1 large egg
  • 1 teaspoon of salt
  • 2 1/2 cup of AP flour

cut look baked look

  1. mix milk, sugar, salt, egg and yeast together and set aside for later use
  2. cut butter into small cubes and mix in flour, then put this flour and butter mixture into freezer for 10 minutes to ensure butter is nicer chilled
  3. use pastry cutter or tip of your finger to cut the butter. Must leave bigger chunk so the pastry will have nice layer of butter
  4. pour in the yeast & milk mixture into flour mixture
  5. gentle use spatula to fold in flour into rough dough
  6. cover it with plastic warp and leave this overnight in the fridge
  7. (next morning), heavily dust rolling service and rolling pin with flour and gradually roll and fold the dough until it is smooth (I think that was about 10 times of folding for me)
  8. cut the dough in half and warp each tightly with plastic warp and put both back into the fridge for at least 20 minutes to relax the dough
  9. now you have basic Danish pastry dough ready for any kind of filling you have available in your home.

This recipe is mainly adopting the one from “Beatrice Ojakangas – Baking with Julia“. Definitely worth watching the video for more detail step.


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