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Danish Dough
Nb persons: 0
Yield: Yields 2 1/2 lbs. of dough; enough for 18 pastries
Preparation time:
Total time:
Source: Sherry Yard's The Secrets of Baking 2003
| Danish is called "danish" everywhere except Denmark where it is called wienerbrod, or "Vienna bread." Danish is a sweet, flavorful version of laminated dough. Danish detrempe is richer ans sweeter than that of croissant and puff pastry, with more sugar and eggs but no butter. As a result, the detrempe is much softer than the others, and must be kneaded longer. | |
| For the Dough: | |
| 1 Tb. | active dry yeast |
| 1/2 c. | whole milk |
| 1/3 c. | sugar |
| zest of 1 orange, finely grated | |
| 3/4 tsp. | ground cardamom |
| 1 1/2 tsp. | vanilla extract |
| 1/2 | vanilla bean, split and scraped |
| 2 large | eggs, chilled |
| 1/4 c. | fresh orange juice |
| 3 1/4 c. | all-purpose flour |
| 1 tsp. | salt |
| For the Butter Block: | |
| 1/2 lb. (2 sticks) | cold unsalted butter |
| 1/4 c. | all-purpose flour |
DOUGH:
Combine the yeast and milk in the bowl of a standing mixer fitted with the paddle attachment. Mix on low speed. Slowly add the sugar, orange zest, cardamom, vanilla extract, vanilla seeds (reserve the bean for another use), eggs, and orange juice and mix well. Change to the dough hook. Combine the flour and salt and add 1 cup at a time, increasing the speed to medium as it is incorporated. Knead the dough for 5 minutes, or until smooth. Add a little more flour if it is sticky. Transfer the dough to a floured baking sheet. Cover with plastic film and refrigerate for 30 minutes.
BUTTER BLOCK:
1. Meanwhile, combine the butter and flour in the bowl of a standing mixer fitted with a paddle attachment. Cream on medium speed for 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle. Cream for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. When the detrempe has chilled for 30 minutes, transfer it to a lightly floured work surface. Using a rolling pin, roll the dough out to a rectangle approximately 18x13" and 1/4" thick. The dough may be sticky. Keep dusting it with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter block. Fold the right third of the rectangle over the center third. The first turn has been completed. Place the dough on a baking sheet, wrap it in plastic film, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Using a rolling pin, roll the dough into another approximately 13x18", 1/4" thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. (No butter is placed on the detrempe this time. It is already in the dough.) The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of 4 single turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out 1" thick, wrap tightly in plastic film, and freeze. The thinner the dough is, the easier it will be to defrost. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.
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