Dessert Recipe
Basic Danish Dough
Basic Danish Dough:
Yield: 4 Servings
2 Eggs, beaten
3/4 c Warm milk (about 110
Degrees)
1/4 oz Package of active dry yeast
4 c Bread flour
1 ts Salt
2 tb Sugar
1 1/2 c Butter
1 1/2 ts Ground cardamom
Preheat oven to 375 degrees. In a mixing bowl whisk the eggs, milk and
yeast together. Let the mixture sit for 15 minutes under
refrigeration. Using a pastry blender, blend the flour, salt, sugar,
and cardamom together. Work the yeast mixture into the flour. Knead
the dough until smooth, about 2 minutes. Form the dough into a ball
and allow to rest, about 20 minutes in the refrigerator. Beat 1 1/2
cups butter until smooth. Turn the dough out onto a floured surface
and roll into an oblong about 3/8 inches thick. Dot 1/3 of the butter
over 2/3 of the dough. Fold the undotted dough over the remaining
third of the butter-dotted portion. The dough is now in 3 layers.
Roll the dough out gently into an oblong, 3/8-inch thick. Repeat the
folding process two more times. Cover and chill the dough for 2
hours. Roll the dough into the desired shapes. Following the rolling
techniques.
(Adapted from Joy of Cooking)
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