Danish Pastry

Submitted by gailanng

"Adapted from www.breadworld.com, the website of Fleischmann's yeast."

 

• Ready In: 24hrs 15mins
• Ingredients: 11
• Yields: 24 danish

ingredients

• 4 cups all-purpose flour, divided
• 1⁄2 cup granulated sugar, plus more for sprinkling
• 2 (3/4 ounce) envelopes fast rise yeast (total 4 1/2 teaspoons)
• 1 1⁄2 teaspoons salt
• 1 1⁄2 teaspoons grated lemon zest
• 3⁄4 cup milk
• 1⁄2 cup water
• 1 3⁄4 cups butter, divided (3 1/2 sticks)
• 2 eggs, divided
• 2 tablespoons cornstarch
• 1⁄4 cup jelly or 1/4 cup preserves, divided

directions

1. In a large bowl, combine 1 1/4 cups flour, 1/2 cup sugar, undissolved yeast, salt and lemon zest.
2. Heat milk, water and 1/4 cup butter until very warm (120 - 130 degrees). Gradually add to flour mixture. Beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
3. Separate 1 egg; refrigerate white in a covered bowl. Add 1 whole egg, 1 egg yolk and 1/2 cup flour; beat 2 minutes at high speed. Stir in cornstarch and remaining 2 1/4 cups flour to make a soft batter. Cover tightly with plastic wrap; refrigerate 2 hours.
4. Meanwhile, bring the remaining 1 1/2 cups butter to room temperature Spread softened butter on waxed paper, forming a 12-by-10-inch rectangle. Refrigerate for 1 hour.
5. Roll chilled dough to a 16-by-12-inch rectangle on a lightly greased surface. Center the rectangle of chilled butter over the dough; pat butter gently into dough. Fold into thirds by folding the long sides in over the center. Give dough a quarter turn; roll it into a 16-by-12-inch rectangle. Again fold dough in thirds. Turn dough, roll and fold once more. Wrap tightly in plastic wrap; chill 1 hour.
6. Roll dough into a 16-by-12-inch rectangle. Fold in thirds, turn dough, reroll to a 16-by-12-inch rectangle and fold again. Chill for 1 hour.
7. Repeat Step 6, refrigerating dough overnight.
8. Divide dough in half; return one portion to refrigerator. Roll the other half to a 12-by-6-inch rectangle. Cut into 12 (6-by-1-inch) strips. Twist each strip 3 times, then coil and tuck end under coil. Make a deep indentation in the center of each roll; fill with 1/2 teaspoon jelly. Place rolls on greased baking sheets. Repeat with remaining dough. Chill rolls for 1 hour.
9. Preheat oven to 375 degrees. In a small bowl, combine egg white and 1 tablespoon water to make an egg glaze. Stir to blend. Brush rolls with egg glaze; sprinkle lightly with sugar.
10. Bake for 15 minutes or until golden. Remove from sheets; let cool on wire rack.