Summary

Ingredients

• 500 g flour, (405)
• 1 cube yeast, (42 g)
• 80 g suar
• 1 egg (s)
• 180 g milk, (approx.)
• 80 g butter
• 1 pinch (s) salt, a little lemon flavor
• 100 g butter, to be absorbed
• 30 g flour, to be absorbed

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Instructions

1. Mix sugar and yeast in a mixing bowl until a paste is formed. Add milk and egg. Add flour, salt, lemon and softened butter. Knead the yeast dough with the machine until it separates from the edge. Cover and let rise in a not too warm place. The dough shouldn`t be too soft.
2. Mix the butter and flour together, flatten and chill.
3. Roll out the yeast dough into a rectangle. Place the cold flour butter on one half and cover with the remaining dough. Roll out the sheet of dough about 1/2 cm thick and fold it into three layers. (Easy tour) Chill for about 1/2 hour so that the butter does not get too soft and the dough can relax.
4. Then give another easy tour.
5. After a further rest period, the Danish pastry can be processed into various pieces of pastry.