1/2 ounce Active dry yeast
1 1/4 ounces All-purpose flour
4 ounces Granulated sugar
4 fluid ounces Water, warm
4 fluid ounces Milk, warm
2 Eggs, room temperature
1 teaspoon Salt
1 teaspoon Vanilla extract
1/2 teaspoon Cinnamon, ground
1 1/2 ounces Unsalted butter, melted
1 pound Unsalted butter, cold
Egg wash, as needed
Yield: 53 ounces
1. In a large bowl, stir together the yeast and 12 ounces (360 grams) of the flour. Add the sugar, water, milk, eggs, salt, vanilla, cinnamon and melted butter. Stir until well combined.
2. Add the remaining flour gradually, kneading the dough by hand or with a mixer fitted with a dough hook. Knead until the dough is smooth and only slightly tacky to the touch, approximately 2 to 3 minutes.
3. Place the dough in a bowl that has been lightly dusted with flour. Cover and refrigerate for 1 to 1 1/2 hours.
4. Prepare the remaining butter while the dough is chilling. Start by sprinkling flour over the work surface and placing the cold butter on the flour. Then pound the butter with a rolling pin until the butter softens. Using a pastry scraper or the heel of your hand, knead the butter and flour until the mixture is spreadable. The butter should still be cold. If it begins to melt, refrigerate it until firm. Keep the butter chilled until the dough is ready.
5. On a lightly floured surface, roll out the dough into a large rectangle, about 1/2 inch (1.2 centimeters) thick. Brush away any excess flour.
6. Spread the chilled butter evenly over two-thirds of the dough. Fold the unbuttered third over the center, then fold the buttered third over the top. Press the edges together to seal in the butter.
7. Roll the dough into a rectangle about 12 inches x 18 inches (30 centimeters x 45 centimeters). Fold the dough using the single book fold method. This rolling and folding (called a turn) must be done a total of six times. Chill the dough between turns as necessary. After the final turn, wrap the dough well and retard for at least 4 hours or overnight.
8. Shape and fill the Danish dough as desired. Place the shaped pastries on a paper-lined baking sheet and proof for approximately 15 to 20 minutes.
9. Brush the pastries with egg wash and sprinkle lightly with sugar if desired. Bake at 400°F (200°C) for 5 minutes. Decrease the oven temperature to 350°F (170°C) and bake until light brown, approximately 12 to 15 minutes.
10. Yield: 36 Pastries
Total dough weight: 3 pounds 5 ounces
Notes: Method: Rolled-in dough
Fermentation: Dough, 1 to 1 1/2 hours. During lamination, 3 hours. Proofing 15 to 20 minutes.
1 1/4 ounces All-purpose flour
4 ounces Granulated sugar
4 fluid ounces Water, warm
4 fluid ounces Milk, warm
2 Eggs, room temperature
1 teaspoon Salt
1 teaspoon Vanilla extract
1/2 teaspoon Cinnamon, ground
1 1/2 ounces Unsalted butter, melted
1 pound Unsalted butter, cold
Egg wash, as needed
Yield: 53 ounces
1. In a large bowl, stir together the yeast and 12 ounces (360 grams) of the flour. Add the sugar, water, milk, eggs, salt, vanilla, cinnamon and melted butter. Stir until well combined.
2. Add the remaining flour gradually, kneading the dough by hand or with a mixer fitted with a dough hook. Knead until the dough is smooth and only slightly tacky to the touch, approximately 2 to 3 minutes.
3. Place the dough in a bowl that has been lightly dusted with flour. Cover and refrigerate for 1 to 1 1/2 hours.
4. Prepare the remaining butter while the dough is chilling. Start by sprinkling flour over the work surface and placing the cold butter on the flour. Then pound the butter with a rolling pin until the butter softens. Using a pastry scraper or the heel of your hand, knead the butter and flour until the mixture is spreadable. The butter should still be cold. If it begins to melt, refrigerate it until firm. Keep the butter chilled until the dough is ready.
5. On a lightly floured surface, roll out the dough into a large rectangle, about 1/2 inch (1.2 centimeters) thick. Brush away any excess flour.
6. Spread the chilled butter evenly over two-thirds of the dough. Fold the unbuttered third over the center, then fold the buttered third over the top. Press the edges together to seal in the butter.
7. Roll the dough into a rectangle about 12 inches x 18 inches (30 centimeters x 45 centimeters). Fold the dough using the single book fold method. This rolling and folding (called a turn) must be done a total of six times. Chill the dough between turns as necessary. After the final turn, wrap the dough well and retard for at least 4 hours or overnight.
8. Shape and fill the Danish dough as desired. Place the shaped pastries on a paper-lined baking sheet and proof for approximately 15 to 20 minutes.
9. Brush the pastries with egg wash and sprinkle lightly with sugar if desired. Bake at 400°F (200°C) for 5 minutes. Decrease the oven temperature to 350°F (170°C) and bake until light brown, approximately 12 to 15 minutes.
10. Yield: 36 Pastries
Total dough weight: 3 pounds 5 ounces
Notes: Method: Rolled-in dough
Fermentation: Dough, 1 to 1 1/2 hours. During lamination, 3 hours. Proofing 15 to 20 minutes.
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