Danish Pastries Delicious! Yields: 9 Danish Pastries Serve with tea or coffee for breakfast or snack Ingredients 2 tsp active dry yeast 1½ cups all purpose flour 1½ tsp kosher salt 2 tbsp sugar ½ tsp cardamom ⅓ cup whole milk 1 large egg 6 oz unsalted butter, cold, but slightly softened 1 tbsp flour Clear Glaze: ⅓ cup granulated sugar ¼ cup water ⅓ cup corn syrup Danish Icing: 1½ cup powdered sugar 2 tbsp water (more if needed) 1 tsp corn syrup Instructions Mix flour, salt, sugar, yeast, and cardamom in mixing bowl. Mix egg and milk into the dry ingredients with a fork or pastry scraper. Turn dough out onto counter and knead for 5 minutes, only adding small amounts of flour, if necessary. Wrap the ball of dough in saran wrap and refrigerate for one hour. Work the tablespoon of flour into the butter by hand or mix on the lowest speed of an electric mixer for 30 seconds. Do not aerate. Transfer to parchment paper and using the paper as a tool, shape the butter into a 5-inch square. Wrap and chill for 10-30 minutes. Butter should be cool but quite pliable. Take dough out and on a lightly floured surface roll it out into a 9-inch square. Place the chilled butter square diagonally on the dough and bring up the corners of the dough so they meet in the middle. Pinch the dough firmly along the seams to seal in the butter completely. Using your rolling pin, start tapping the dough down, starting at the center and working your way toward the left and then the right to lengthen the square and soften the butter. Start rolling gently until you make an 11-inch square, checking often to make sure the dough is not sticking to the counter and adding more flour if necessary. Next fold the dough into thirds like a letter. Then fold into thirds again forming a square shape. This is your first double turn. Tap it down gently in-between folds with your hands. Wrap it in saran wrap and refrigerate 30 minutes or up to 2 hours. Repeat the last steps and re-roll dough out into an 11-inch square. Fold into thirds like a letter and then again into a square. This is your second double turn. You now have 36 layers of butter! Wrap the dough up again in saran wrap and refrigerate for at least 2 hours or overnight. Roll dough to a 13-inch square. Chill 20 minutes to relax dough. Using a pizza wheel or knife, trim to an even 12 inch square then cut into 9 4-inch squares. Cut a 1-inch slit at each corner or each square. Then fold up each corner to the middle to form a pinwheel, pressing down firmly in the center. Transfer danish pastries to parchment-lined pan and cover loosely with saran wrap. Proof/let stay out for one hour. Preheat oven to 400 degrees. Spoon a small amount of jam into the center of each pinwheel. Brush with milk. Bake for 15 minutes or until a rich golden color covers the entire pastry. While Baking prepare the Clear Glaze by combing all ingredients in a small saucepan. Bring to a boil then cool. Brush over warm, not hot, Danish pastries. While the Danishes are cooling prepare the Danish Icing by combining all ingredients in a bowl and mix until smooth. Add more water by teaspoons to form an icing that can be drizzled over the pastries. When cool drizzle with Danish icing and serve.
Posted on: Thu, 27 Mar 2014 17:00:56 +0000
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