Recipe by Tish
This basic pastry can be turned into several freeze ahead rolls to be pulled out and heated for your or your guests! I warn you it takes a little time but you will have it stored and ready for use...and you look very accomplished doing it!
- 1 1⁄2 cups sweet butter, softened
- 1⁄4 cup all-purpose flour
- 3⁄4 cup milk
- 1⁄3 cup sugar
- 1 teaspoon salt
- 1⁄2 cup very warm water
- 2 packages active dry yeast
- 1 egg
- 3 1⁄2 cups all-purpose flour
Directions See How It's Made
- In a bowl, with a wooden spoon, beat butter and 1/4 cup flour until smooth.
- Spread on waxed paper (on wet surface) to 12 8" rectangle.
- Refrigerate on a cookie sheet.
- Heat milk slightly and add sugar and salt, stirring to dissolve.
- Cool to lukewarm Check temperature of water with a termometer (if necessary; should be about 105-115 deg).
- Pour into a large bowl and sprinkle with yeast; stir to dissolve.
- Stir in milk mixture, egg and 3 cups of flour; beat with wooden spoon until smooth.
- Mix in rest of flour with hand until dough leave side of the bowl (Ok, at this point you are wondering is all this worth a few danish's-- it is).
- Refrigerate, covered 1/2 hour.
- Turn out onto lightly floured pastry cloth; with covered rolling pin, roll into 16 X 12" rectangle.
- Place chilled butter mixture on half of dough; remove paper; fold other half of dough over butter; pinch the edges to seal. With fold at right, roll out from center to a 16 X 8" rectangle.
- From short side, fold dough into thirds, making three layers; seal edges; chill wrapped in foil, for about 1 hour.
- Repeat rolling and folding (if butter breaks through, brush with flour) seal egges; chill 1/2 hour.
- Roll; fold again, seal edges, chill, wrapped in foil for 3 hours or overnight.
- TO FREEZE: Divide cold pastry into thirds.
- Wrap each third in foil; seal, label and freeze.
- If desired, make up 1/3 into Cherry Pinwheels and 1/3 into Cinnamon Bear Claws Posted separately (Unbaked Danish pastry may be stored in the freezer for several months, if desired).