Description
Experience the flaky perfection of Danish pastries that melt in your mouth, filled with sweet cream or zesty fruit.
Ingredients
Scale
- 1 cup whole milk (cold) (250ml)
- 2 ¼ teaspoons instant or active dry yeast (1 sachet / 8g)
- 390 g plain flour (all-purpose flour) (3 cups / ~13¾oz)
- ⅓ cup white granulated sugar (66g / ~2⅓oz)
- ½ teaspoon salt
- 226 g unsalted butter (full fat, coarsely grated and very cold) (1 cup / 2 sticks / 8oz)
- 1 large egg
Instructions
- Grate the cold butter and place it in the freezer for about 10 minutes.
- Warm ½ cup of milk until warm to the touch, then add to the warm milk 1 tablespoon of sugar and all the yeast. Mix gently and let sit for 10 minutes.
- In a large bowl, mix chilled butter, flour, remaining sugar, and salt. Toss to coat butter pieces.
- Cut butter into flour until the pieces are the size of lentils.
- Whisk remaining ½ cup of milk and the egg into the frothy yeast mixture, then pour into flour mixture.
- Mix ingredients until a rough and sticky dough forms.
- Cover bowl tightly and refrigerate for 8-24 hours.
- Turn chilled dough onto a floured surface and shape into a rectangle.
- Roll the dough into a rectangle about 6mm thick and fold it like a letter. Repeat this rolling and folding process 3 more times.
- Chill the layered dough for 1-2 hours.
- Follow chosen filling instructions for baking and bake according to recipe notes.
Notes
Maintain a low room temperature and start with cold ingredients for optimal flakiness.
- Prep Time: 80 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: Danish
Nutrition
- Serving Size: 1 pastry
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg