Prep 3 hrs
Cook 25 mins
Danish pastry is a sweet pastry which has become a speciality of Denmark and is popular throughout much of the world. The danish as consumed in Denmark can be topped with chocolate, sugar or icing, and may be stuffed with either jam, marzipan or custard. Shapes are numerous, including circles with filling in the middle (known as "spandauers"), figure-eights, spirals, and the pretzel-like kringles. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1⁄3 cup sugar
- 1 pint milk, lukewarm
- 2 compressed yeast cakes
- 8 cups flour, sifted (more as needed)
- 3⁄4 lb butter
- 1 teaspoon salt
- 6 tablespoons butter or 6 tablespoons other shortening, additional
- 3 eggs, well beaten
- Dissolve sugar in milk and add yeast.
- Sift flour and salt together; rub in 6 tablespoons of butter and mix to a dough with the eggs and yeast mixture.
- Knead five minutes and roll into a rectangular sheet about twice as long as it is wide.
- Cut about half the additional butter into small lumps about the size of peas over 2/3 of the dough.
- Fold the part of the dough that does not have butter on it over half the butter-covered portion; then fold the other third over the first two layers, so that you now have 3 thicknesses of dough (something like an envelope).
- Press down the edges all the way around and roll out fairly thinly.
- Repeat the process of cutting the remaining butter on 2/3 of the dough, folding to 3 thicknesses and rolling out.
- It may be necessary to repeat once again to get all the butter incorporated.
- Cover with a cloth and set aside at room temperature for 1/2 hour, then roll out and shape as desired.
- let rise until light, but not quite doubled in bulk as it will continue to rise in the oven.
- Bake in a preheated 375F oven for 15 to 25 minutes, depending on the size of the rolls.
- Pastry shapes: Roll dough 1/2" thick, cut into strips 1/2" wide by 8" long. Twist strips and form into rings or figure-8's.
- Triangles: Roll dough 1/2" thick, cut into squares. Spread with almond paste, fold over the corners into an envelope and press down the edges. When baked, spread with frosting.
- Pinwheels: Roll dough 1/2" thick, cut into 4" squares and cut dough from each corner almost to the center. Fold each alternate point to the center, pressing down firmly.