Danish Pastry

CHIRAG SAINI
02211002220
● Danish pastry is made of yeast-leavened dough of flour, milk, eggs, sugar, and
large amounts of butter or margarine.

● A yeast dough is rolled out thinly, covered with thin slices of butter between the
layers of dough, and then the dough is folded and rolled several times, creating 27
layers. If necessary, the dough is chilled between folding to ease handling. The
process of rolling, buttering, folding, and chilling is repeated multiple times to
create a multilayered dough that becomes airy and crispy on the outside, but also
rich and buttery.

● The origin of the Danish pastry is often ascribed to a strike amongst bakery
workers in Denmark in 1850. The strike caused bakery owners to hire workers from
abroad, among them several Austrian bakers, who brought along new baking
traditions and pastry recipes. The Austrian pastry of Plundergebäck soon became
popular in Denmark and after the labour disputes ended, Danish bakers adopted the
Austrian recipes, adjusting them to their own liking and traditions by increasing the
amount of egg and fat for example. This development resulted in what is now
known as the Danish pastry.
 INGREDIENTS
2 cups Unsalted butter

2 ½ cups Milk

½ White sugar

2 tbsp Salt

4 ½ tbsp Active dry Yeast

8 cups All purpose flour

2 eggs

1 tbsp Lemon extract

1tbsp Almond extract

 METHOD
• In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal
parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet.
Refrigerate.
• In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small
saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43
degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the
flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes.
Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside
to rest until double in size.
• Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the
cold butter onto each piece of dough, and fold the dough over it like the cover of a book.
Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then
fold into thirds by folding the long sides in over the center. Repeat rolling into a large
rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
• Remove from the refrigerator one at a time, and roll and fold each piece two more
times. Return to the refrigerator to chill again before shaping. If the butter gets too
warm, the dough will become
difficult to manage.

To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut
into squares, with a filling placed in the center. Fold 2 of the corners over the
center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch
strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other
filling in the center. Place danishes on an ungreased baking sheet, and let rise until
doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be
brushed with egg white for a shiny finish.

Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden
brown.
THANKS!