Danish Pastry Dough Recipe
🕒 Prep Time: 30 minutes
🕒 Total Time: 30 minutes
🥐 Yield: 2 lbs
🍽️ Servings: Varies
Description:
This Danish Pastry Dough recipe, sourced from “Baking with Julia,” yields a delectably flaky and buttery pastry perfect for crafting an array of delightful pastries. Whether you’re craving a sweet treat or a savory indulgence, this versatile dough serves as the ideal base for your culinary creations. With simple ingredients and straightforward steps, you’ll be on your way to pastry perfection in no time!
Ingredients:
- 1/4 cup water
- 2 1/2 teaspoons dry yeast
- 1/2 cup milk
- 1 egg
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/2 cups unbleached flour
- 8 tablespoons unsalted butter
Instructions:
-
Prepare Yeast Mixture:
- Pour water into a large bowl.
- Sprinkle dry yeast over the water and let it soften for a minute.
- Add milk, egg, sugar, and salt to the bowl.
- Whisk the mixture until well combined. Set aside.
-
Prepare Dough:
- In a food processor, combine flour and unsalted butter.
- Pulse 8-10 times until the butter is cut into pieces about 1/2 inch in diameter.
- Transfer the contents of the food processor into the bowl with the yeast mixture.
- Gently turn the mixture over with a rubber spatula until the dry ingredients are moistened. Ensure the butter remains in discrete pieces.
- Cover the bowl and refrigerate the dough overnight, or for up to 4 days.
-
Roll and Fold:
- Lightly flour your work surface and turn out the dough onto it.
- Lightly flour the dough and pat it into a rough square.
- If the dough becomes too soft at any point, cover it with plastic wrap and chill it.
- Roll the dough out to a 16″ x 16″ square.
- Fold the dough in thirds, similar to folding a business letter, ensuring the closed fold is on your left.
- Roll the dough again to a 10″ x 24″ rectangle.
- Fold the dough in thirds again and turn it so the closed fold is on your left.
- Roll the dough into a 20″ x 20″ square.
- Fold the square in thirds and turn it so the closed fold is on your left.
- Roll the dough into a 10″ x 20″ rectangle and fold it in thirds again.
-
Chill and Store:
- Wrap the dough in plastic wrap and chill it for at least 30 minutes, or up to 2 days.
- Alternatively, the dough can be frozen for up to 1 month. Thaw it in the refrigerator overnight before using.
Serving Suggestions:
This versatile Danish Pastry Dough can be used to create a variety of sweet and savory pastries, including traditional Danish pastries, cinnamon rolls, fruit-filled turnovers, savory pinwheels, and more. Let your creativity shine as you explore the endless possibilities with this flaky and buttery dough!
Nutritional Information (per serving):
- Calories: 1569.2
- Fat: 98.5g
- Saturated Fat: 60.7g
- Cholesterol: 358.1mg
- Sodium: 1246.3mg
- Carbohydrates: 149.2g
- Fiber: 5.3g
- Sugar: 25.7g
- Protein: 24.2g
Whether you’re a seasoned baker or just starting out, this Danish Pastry Dough recipe is sure to impress with its rich flavor and flaky texture. Enjoy the process of crafting homemade pastries from scratch and savor the delicious results with friends and family. Happy baking! 🥐✨
