Danish Pastry Dough
Total Time: 1 hour 5 minutes
Yield: 2 lbs
Description:
Indulge in the delightfully rich and versatile Danish pastry dough, a culinary canvas awaiting your creative touch. Whether crafting delectable cinnamon rolls or sumptuous pastries filled with your favorite ingredients, this dough promises a culinary adventure.
Nutritional Information (per serving):
- Calories: 3649.3
- Fat: 203.7g
- Saturated Fat: 124.6g
- Cholesterol: 708.2mg
- Sodium: 1979.8mg
- Carbohydrates: 388g
- Fiber: 17.6g
- Sugar: 34.9g
- Protein: 70.1g
Ingredients:
- 2 cups milk
- 1/2 cup dry yeast
- 2 eggs
- 1/2 tsp vanilla extract
- 7 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 tsp salt
- 1 cup unsalted butter, softened
Instructions:
-
Prepare the Yeast Mixture:
- Warm the milk to 110 degrees Fahrenheit.
- Sprinkle the dry yeast over the milk and let it sit for 5 minutes.
- Whisk the yeast mixture until well combined.
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Mix Wet Ingredients:
- In a separate bowl, combine the eggs and vanilla extract. Whisk until just mixed.
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Combine Dry Ingredients:
- In a food processor, pulse together the all-purpose flour, granulated sugar, and salt until well mixed.
- Add 3 tablespoons of softened butter to the dry ingredients in the food processor. Pulse until the butter is fully incorporated.
-
Knead the Dough:
- Transfer the dry ingredients to a mixing bowl with a dough hook attachment.
- Add the wet ingredients to the bowl and knead until the dough is just smooth, ensuring no dry spots remain. Be careful not to overknead.
- The dough should have a slightly wet consistency.
-
Chill the Dough:
- Place the dough on a lightly floured sheet pan and shape it into a rough rectangle.
- Dust the top of the dough with flour, cover it with plastic wrap, and refrigerate for 1 hour.
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Shape and Layer the Dough:
- On a lightly floured work surface, roll out the chilled dough into a 26×13 inch rectangle, ensuring the short side is closest to you.
- Spread softened butter by hand over the lower 2/3 of the dough, leaving a 1/2 inch border along the side and bottom edges.
- Fold the upper 1/3 of the dough toward the center of the rectangle, then fold the lower 2/3 over that.
- Crimp the short edges and seam with your fingers to seal in the butter.
- Turn the dough so that the crimped edge is to your right.
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Repeat Layering Process:
- Roll out the dough again to a 21×13 inch rectangle, using only enough flour to prevent sticking.
- Brush off any excess flour and fold the dough as before.
- Place the folded dough on a sheet pan, cover it, and refrigerate for 45 minutes.
- Repeat this folding process three more times, refrigerating for 30 minutes between each turn.
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Final Resting Period:
- After completing all turns, place the dough on a sheet pan, cover it well with plastic wrap, and let it rest overnight in the refrigerator.
- At this point, the dough can be refrigerated for up to 2 days or frozen for up to 2 weeks.
With this meticulously crafted Danish pastry dough at your disposal, the possibilities are endless. Let your culinary imagination soar as you create a wide array of delicious treats to delight friends and family alike! 🥐🍩
