Ingredients:
For the Danish Pastry Dough:
- 2 1/4 cups (280g) all-purpose flour
- 1/4 cup (30g) cake flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (7g) active dry yeast
- 1/2 cup (120ml) warm milk
- 1/4 cup (60ml) warm water
- 1/2 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, cold
For the Butter Block:
- 1 cup (2 sticks or 226g) unsalted butter, cold
For the Filling (Optional):
- Fruit preserves, almond paste, or chocolate chips
For the Glaze:
- 1/2 cup (60g) powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon pure vanilla extract
Instructions:
For the Danish Pastry Dough:
1. Activate the Yeast:
- In a small bowl, combine the warm milk and warm water. Sprinkle the active dry yeast over the liquid, and let it sit for about 5-10 minutes, or until it becomes frothy.
2. Mix the Dry Ingredients:
- In a large mixing bowl, combine the all-purpose flour, cake flour, granulated sugar, and salt.
3. Create the Dough:
- Pour the yeast mixture into the dry ingredients and mix until a soft dough forms. Knead the dough on a floured surface for a few minutes until it’s smooth.
4. Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate it for 30 minutes.
For the Butter Block:
5. Prepare the Butter:
- While the dough is chilling, prepare the butter block. Place the cold unsalted butter between two sheets of parchment paper. Use a rolling pin to flatten and shape it into a 6×6-inch square (about 1/2 inch thick). Refrigerate until firm.
To Assemble the Danish:
6. Roll and Fold:
- Roll out the chilled dough on a floured surface into a 12×12-inch square. Place the chilled butter block on one half of the dough and fold the other half over it to encase the butter. Seal the edges.
7. First Fold:
- Roll out the dough into a 10×20-inch rectangle. Fold it into thirds, like a letter. This is the first fold.
8. Second Fold:
- Repeat step 7 for a total of two more times, creating a total of three folds.
9. Chill:
- Wrap the folded dough in plastic wrap and refrigerate for 30 minutes.
10. Roll and Shape:
- Roll out the chilled dough into a 1/4-inch thick rectangle. Cut it into squares or rectangles.
11. Add Filling (Optional):
- If you want to add a filling, like fruit preserves, almond paste, or chocolate chips, place a small amount in the center of each piece of dough.
12. Shape and Proof:
- Fold the corners of the dough over the filling and place the shaped pastries on a baking sheet lined with parchment paper. Let them proof for about 30-45 minutes.
13. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
14. Bake:
- Bake the pastries for about 15-20 minutes or until they are golden brown and puffed up.
For the Glaze:
15. Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to create a glaze.
16. Glaze the Pastries:
- Once the pastries are out of the oven and have cooled slightly, drizzle the glaze over them.
17. Enjoy your homemade Danish pastries! These delightful pastries are perfect for breakfast or as a sweet treat with a cup of coffee or tea.
Making Danish pastries involves a few folding and rolling steps, but the effort is well worth the delicious results. You can get creative with the fillings and glazes to suit your preferences.