Thursday, 30 January 2014

Danish pastry


  • 60ml lukewarm water
  • 125ml milk (room temperature)
  • 1 egg (room temperature)
  • 350g strong white bread flour
  • 7g dried yeast
  • pinch of salt
  • 25g caster sugar
  • 250g cold, unsalted butter
In a large bowl combine flour, sugar, salt and yeast.  Chop the butter into 0,5cm cubes and add to the bowl.  

Quickly mix just to combine, do not break up the butter, only try to coat it in flour, you should be able to see a lot of lumps of butter.  

Add an egg, water and milk and mix with a spoon or a spatula to bring the mixture together, do not knead, be careful not to break up the butter too much.  Mixture should be lumpy and a little sticky.  Cover the bowl with cling film and leave in the fridge over night.  

  1. The next day take the dough out the fridge for an hour then roll it into 50cm x 50cm square (roughly, it can be a little smaller, the layer shouldn't be too thin).

 2. Fold the bottom part of the dough to the top (about 2/3 of the length).   

  3. Fold the top part of the dough bringing it to the bottom.

 4. Place the dough sideways (turn by 90°).

5. Roll the dough into a 50cm square again.

6. Repeat steps 2-5 another two times (three in total).

Chill the dough in the fridge for 30minutes, before using, or store in the fridge for up to four days.

The dough makes 12 danish pastries and needs to be left to rise for about one hour after cutting out and filling (just before baking), or until doubled in size.  

Bake in a pre-heated oven at 180C for 15-20 minutes.


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