Danish Puff Pastry
Baking and Desserts | Danish cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Danish Puff Pastry
Ingredients
- Brown Sugar - 3 teaspoons
- Milk - 3 fl oz
- Dry yeast - 0.5 oz
- Almond - 1 teaspoon
- Wheat Flour - 4.4 oz
- Chicken Egg - 1 piece
- Coarsely Ground Rye Flour - 4.4 oz
- Ground Cinnamon - ½ teaspoon
- Butter - 3.9 oz
Step by Step guide
Step 1
Crumble the yeast and mix it in a bowl with 1 teaspoon of brown sugar, 2 tablespoons of slightly warm milk, and almond extract. Place in a warm spot for 10 minutes. Then add the remaining warm milk and lightly beaten egg. Mix well and let it sit for another 10 minutes until the yeast slightly rises.
Step 2
In a large bowl, sift the flour, remaining sugar, cinnamon, and a pinch of sea salt, mix well and make a well in the center. Gently pour in the milk mixture and knead into a soft dough. Place on a floured surface and knead for another 5 minutes, adding more flour if necessary until the dough becomes slightly elastic. Then roll the dough on a floured board into a rectangle 5 mm thick and measuring 30x40 cm. Cover with plastic wrap and refrigerate for 30 minutes.
Step 3
Mentally divide the chilled dough into 3 parts and use a small spoon to place dollops of softened butter 1 cm apart, leaving small borders on the sides and keeping one third of the dough clean.
Step 4
Fold the butter-free part of the dough over the buttered center, then fold the remaining edge with butter into the center. Gently press the edges. Cover with plastic wrap and refrigerate for 15 minutes.
Step 5
Remove the plastic wrap and place the dough on a floured surface so that the short side is facing you. Roll the dough in one direction to create a long rectangle. Then again mentally divide the dough into 3 parts and fold the edges toward the center in sequence. Wrap in plastic and refrigerate for another 15 minutes.
Step 6
Repeat the rolling process once more, but this time place the dough with the long side facing you and roll in the opposite direction. Chill for another 15 minutes.
Step 7
Repeat the rolling in both directions 4 more times (in each direction), constantly chilling the dough.
Step 8
Wrap the dough in plastic wrap and leave it in the refrigerator overnight.
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