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Emeril's Basic Danish Dough




Source of Recipe


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Recipe Introduction


Medium difficulty danish dough from the "Essence of Emeril: Breakfast Breads" episode off off Food Network. To be used with "Emeril's Bear Claws, Danish Twists, Danish Pockets"
12-18 pastries
2¾ hours 20 min prep

2 eggs, beaten
3/4 cup warm milk (about 110 degrees)
1/4 ounce active dry yeast
4 cups bread flour
1 teaspoon salt
2 tablespoons sugar
1 1/2 cups butter
1 1/2 teaspoons ground cardamom

Preheat oven to 375 degrees.
In a mixing bowl whisk the eggs, milk and yeast together. Let the mixture sit for 15 minutes under refrigeration.
Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mixture into the flour. Knead the dough until smooth, about 2 minutes.
Form the dough into a ball and allow to rest, about 20 minutes in the refrigerator.
Beat 1 1/2 cups butter until smooth.
Turn the dough out onto a floured surface and roll into an oblong about 3/8 inches thick.
Dot 1/3 of the butter over 2/3 of the dough. Fold the undotted dough over the remaining third of the butter-dotted portion. The dough is now in 3 layers.
Roll the dough out gently into an oblong, 3/8-inch thick. Repeat the folding process two more times.
Cover and chill the dough for 2 hours. Roll the dough into the desired shapes. Following the rolling techniques.