Laminated Danish Dough

This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after.

Laminated danish dough. Dust the dough with flour as needed but brush off excess when folding after the final roll wrap and chill for 1 hour minutes before using. Remove dough and butter block from refrigerator and let stand until butter is pliable about 10 minutes. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. Similar to croissants they are traditionally made with a laminated yeast dough where the dough is folded around the butter rather than mixing the butter into the dough.

Unwrap butter block and place it on bottom two thirds of dough. Every laminated dough be it puff pastry croissant flaky pastry or danish begins its life as a thick slab of butter encased in a dough envelope. 1 3 cup plus 1 tablespoon sugar. 1 tablespoon coarse salt.

1 2 cup warm milk 110 degrees 1 envelope active dry yeast 2 1 4 teaspoons i use red star yeast 2 1 4 cups flour plus more for dusting the work surface 1 4 cup sugar 1 1 2 teaspoon kosher salt 1 4 teaspoon ground cardamom 2 sticks 1 2 pound butter at room temperature cut. Repeat the four fold roll out and repeat the roll out three more times chilling and turning the dough 90 after each. This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. On a lightly floured surface roll dough into an 18 10 inch rectangle.

1 pound 4 sticks. Danish pastries were actually created by austrian bakers who then brought them to denmark where they became very popular. 2 envelopes 1 4 ounce each active dry yeast. 1 cup warm milk 110 degrees 1 pound 4 ounces about 4 1 2 cups plus 2 tablespoons all purpose flour plus more for dusting.