Danish pastry dough
  • Danish pastry dough:
  • 8g of instant or active dried yeast
  • 100g of cold milk (or any dairy alternatives)
  • 200g of boiling water
  • 40g of cane sugar
  • 1.5g of fine sea salt
  • 1 large egg
  • 110g of COLD unsalted butter + 50g on the side
  • 400g of all purpose flour
  1. - With a pastry cutter or two knives (not with your hands), cut the cold 110g of butter in to the flour, add the sea salt. You would want to still see small piece of butter inside the mix, not everything has to be perfectly mixed. Reserve in the fridge until your other mixture is ready.
  2. - In another mixing bowl, mix the hot water with the cane sugar and mix until it has dissolved. Add the cold milk and sprinkle the yeast on top. If you're using active dried yeast, wait for 10-15mins until it proofs to add the rest of your ingredients. If you're using instant yeast, start adding the rest right away.
  3. - Whisk together with the yeast the egg. Reserve in the fridge for a few minutes or until the liquid has cooled down before adding the flour mix.
  4. - Once the liquid has cooled down, mix your flour/butter mix and (using a spatula) mix the dough together. It will look like one wet mass at this point and it's normal. Place your dough back in the fridge, covered with a damp towel or plastic wrap, and let it rise 1h.
  5. - Once risen, drop your dough on a lightly floured surface and use a rolling pin to flatten it in to a rectangle as much as possible. Get the extra 50g of cold butter out of the fridge and grate it on top. Then, fold the dough in 3 like a letter, turn it around and flatten it again in to a rectangle shape before grating more of that cold button on top. Repeat these steps a few times until you're done adding the cold butter. If you're feeling the dough and butter melting at any point during this process, don't hesitate to put the dough back in the fridge for a few minutes to make sure it stays cold. If you own a marble board, icing it prior to doing this process also helps.
  6. - At this point your danish dough is ready to make what ever you feel like from the chocolate straws to every day croissants or simply a regular braided danish with your favorite filling.
Recipe by Zesty & Spicy at https://zestyandspicy.com/bread/danish-pastry-dough-3-ways/