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    You are in: Home / Recipes / Danish Pastry Recipe
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    Danish Pastry

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    24 hrs

    15 mins

    gailanng's Note:

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

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    Ingredients:

    Yield:

    danish

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, combine 1 1/4 cups flour, 1/2 cup sugar, undissolved yeast, salt and lemon zest.
    2. 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. 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. 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. 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. 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. 7
      Repeat Step 6, refrigerating dough overnight.
    8. 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. 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. 10
      Bake for 15 minutes or until golden. Remove from sheets; let cool on wire rack.

    Ratings & Reviews:

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    Nutritional Facts for Danish Pastry

    Serving Size: 1 (1553 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 239.1
     
    Calories from Fat 129
    54%
    Total Fat 14.4 g
    22%
    Saturated Fat 8.8 g
    44%
    Cholesterol 52.1 mg
    17%
    Sodium 275.8 mg
    11%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 1.0 g
    4%
    Sugars 6.0 g
    24%
    Protein 3.7 g
    7%

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