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    Danish Pastry

    Source of Recipe

    "Baking with Julia"

    List of Ingredients

    1/4 cup water
    2 1/2 teaspoons dry yeast
    1/2 cup milk, room temperature
    1 large egg, room temperature
    1/4 cup sugar
    1 teaspoon salt
    2 1/2 cups unbleached flour
    8 ounces unsalted butter, cold,cut into 1/4 inch thick slices

    Recipe

    Pour water into a large bowl, sprinkle over yeast and let soften for a minute.
    Add milk, egg, sugar and salt.
    Whisk to mix.
    Set aside.
    Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
    Empty contents of food processor into the bowl with the yeast mixture.
    Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
    Butter must remain in discrete pieces.
    Cover bowl and refrigerate overnight (or up to 4 days).
    Lightly flour work surface, turn the dough out and lightly flour the dough.
    Pat into a rough square.
    Note: If at anytime the dough becomes too soft, cover with plastic and chill.
    Roll out to 16" x 16".
    Fold in thirds like a business letter and turn so that the closed fold is on your left.
    Roll again to 10" x 24".
    Fold in thirds again, turn so the closed fold is on your left.
    Roll into a 20" x 20" square.
    Fold the square in thirds and turn so that the closed fold is on your left.
    Roll into a 10" x 20' rectangle, fold in thirds again.
    Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
    Dough can be frozen for 1 month.
    Thaw in refrigerator overnight.

 

 

 


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