Danish Pastry – Basic Recipe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 200 ml milk, room temperature
- 30 grams sugar
- 0.5 teaspoon ½ salt
- 2 egg (s)
- 1 cube yeast
- some lemon peel
- 250 g butter
Print Recipe
Pin Recipe Instructions
- Put all ingredients, except for the butter, in a bowl, crumble in the yeast and then use the dough hook to form a dough. Shape into a ball with your hands, cover with a towel and let rise in a warm place.
- In the meantime, lay out cling film and place the butter in 1 cm thick slices next to each other in a tile-like manner, fold the film over it and roll it smoothly with a rolling pin. Then place in the refrigerator for about 30 minutes.
- Roll out the yeast dough twice as large as the butter. Place the butter on top and fold the yeast dough over it like an envelope and seal the edges. Then roll out into a narrow, 1 cm thick, long strip. Fold the short ends together and cover again with a cloth and place in the refrigerator for half an hour. Repeat this step twice.
- Now the dough can be processed as you like, e.g. fill with vanilla pudding, chocolate or nut filling or just croissants with or without jam filling.
- Let the finished pieces rise again briefly and brush with milk and then bake at 180 ° C for about 20 minutes. and then brush with icing sugar or chocolate icing.
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