Danska Wienerbröd - Danish Pastry

Recipe by Molly53
READY IN: 3hrs 25mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.