I'm one of those people who rarely follow a recipe exactly. SOURDOUGH: We will need 2.65 oz (75 g) of sourdough at 100% hydration and fed with high strength flour (Manitoba flour) DOUGH: 8.8 oz (250 g) flour with 12-13% protein or T-45 flour; 3.9 oz (110 g) whole milk; 1 oz (30 g) sugar; 1 oz (28 g) egg When I was ready to form the pastries, I took one of th. Wrap the dough and refrigerate for at least 2 hours, or overnight. Fold top 1/3 of dough toward the middle, then lower 2/3 up over that. This streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. It will not stick as much. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. 226 calories; protein 4.3g 9% DV; carbohydrates 26.8g 9% DV; fat 11.2g 17% DV; cholesterol 36.2mg 12% DV; sodium 142.4mg 6% DV. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Step 1, In a large bowl sprinkle the yeast over the milk. In the bowl of a stand mixer fitted with the dough hook attachment, beat flour, sugar, butter, zest, and salt at low speed until combined, 2 to 3 minutes. If you don’t have a food processor, cut the butter into 1/4-inch pieces and chill until firm. 5. Danishes can be brushed with egg white for a shiny finish. In a medium bowl, cream together the butter and 2/3 cup of flour. This recipe is somewhat complicated and probably not for the novice baker. The recipe called for lemon and almond I was a little eh about that so I used vanilla and nutmeg wich is really just a preference. It cooked over low heat until thickened then pulsed in food processor. NYT Cooking is a subscription service of The New York Times. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Third, cover entire stand mixer with a large plastic bag and allow to rise for about 45-60 minutes (or until dough basically is filling the whole bowl). Nov 1, 2018 - Explore Buddy's board "danish dough recipe" on Pinterest. DANISH DOUGH: (Recipe adapted Advance Bread and Pastry) 8-10 Danish pastries. I arbitrarily decided yesterday that I wanted to serve pineapple danish for this morning. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Instructions: Roll out Danish pastry dough to a large round, 1/8 inch thick. On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. I would suggest doing steps 1-3 the day before you want to make the danishes, then keep refigerated overnight. This step coats the flour a bit with fat, making the pastry a tiny bit more tender. corn starch. I followed everything else to the letter except: I made an apple filling by peeling 4 large granny smith apples and chopping into very small pieces, adding 1/2 cups of sugar and 1 teaspoon of ground cinnamon. Excellent recipe, though a lot of preparation time is needed. When done, add a thin glaze of almond icing. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. I laud the person who thought of this. Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Subscribe now for full access. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. This makes a tasty danish, but, in my opinion, is a little too labor intensive to make it worthwhile. Don't forget to roll the dough out and fold it extra times. Add the yeast mixture to the flour mixture. Set aside. vanilla extract 1 tsp. 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