Quick Danish Pastry Dough

"From Nick Malgieri's book Bake!. This is a companion recipe to Recipe #450978, but you can use any Danish pastry recipe and/or filling you desire."
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Ready In:
2 1/2 pounds




  • Whisk yeast into water.
  • Wait 1-2 minutes, then whisk again.
  • Whisk in milk.
  • Combine flour, sugar and salt in food processor and pulse to mix.
  • Cut 4 tablespoons butter into thin slices and add to processor.
  • Pulse to a fine texture, but do not allow to become pasty.
  • Cut remaining butter into 1/2 inch cubes and add to processor.
  • Pulse exactly twice, for 1 second each time.
  • Remove dough from processor and place in mixing bowl.
  • Whisk eggs into yeast mixture and add to bowl.
  • Position a rubber spatula so its blade is flat and parallel with the bottom of the bowl.
  • Repeatedly dig spatula down to the bottom of the bowl, while turning bowl.
  • Repeat until dough comes together. Dough will be soft and sticky.
  • Press plastic wrap against surface of dough and refrigerate 1-2 hours.
  • Scrape chilled dough onto a floured surface and sprinkle flour over the top of the dough.
  • Press dough into a rectangle about twice as long as it is wide.
  • Starting at the narrow edge farthest from you, firmly press dough with a rolling pin in parallel strokes close to each other.
  • If there are sticky pieces of butter on the surface of the dough, seal them with a pinch of flour.
  • Clean off anything stuck to the rolling pin before continuing.
  • Repeat pressing motion from the close to the farther narrow end of dough.
  • Press once in the width. You should now have a 1/2 inch thick rectangle.
  • Sprinkle flour under and on top of dough.
  • Roll away back in length, and once in the width, without rolling over ends, to make a rectangle 18 inches long and 8 inches wide.
  • Fold the two narrow ends in toward the middle, leaving a 1 inch space in the center.
  • Fold top to bottom to form 4 layers.
  • Reposition dough so folded edge is on your left.
  • Repeat rolling and folding procedure.
  • Wrap in plastic and refrigerate a minimum of 2 hours and a maximum of 12 hours before using.
  • Use in the Danish pastry recipe of your choice.

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