Placing tiny bits of cold butter on the rolled dough & then folding & rolling, endless number of times got to me. On a lightly floured surface, roll out your chilled dough to a rectangle, about 50 x 20cm and about 1cm thick. The addition of yeast, sugar, milk and an egg yields a rich, slightly cakey dough that is the perfect wrapping for a sweet cheese filling. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and … Every laminated dough, be it puff pastry, croissant or Danish, begins its life as a thick slab of butter encased in a dough “envelope”. And mark my words, this tastes as close to the real thing as we can get in the States. Why unsalted? Fold each side into the center; then fold one side over the other. 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. Croissant & Pain au chocolat We will show you how easy it is to make croissants and pain au chocolat using good technique and an understanding of the basics of creating multi-layered dough. : Calorie Breakdown: 66% fat, 29% carbs, 6% prot. Here’s how! Pain au chocolat; Croissant. Lay the butter on the dough so that it covers the bottom two-thirds of it. Pinch the edges lightly to seal in the butter. Brush the finished pastry with glace icing and sprinkle with flaked almonds. Begin by cutting the puff pastry into a 10cm/4in squares. Puff pastry and croissant dough are both laminated dought that uses similar folding techniques, but croissant dough is different from puff pastry because it contains yeast, which gives the dough a lighter and softer texture. It’s extremely versatile and can be used to make a variety of delicious ‘morning goods’, from apple turnovers to strawberry – and cream – filled pastries. Go all the way and make your own Danish pastry dough, or use these easy pastry shaping techniques with ready-made puff pastry to make four different shaped pastries. Make sure that it is positioned neatly and comes almost to the edges. Cut a border, ½ inch (1 cm) wide in the square, leaving it intact at two opposite corners. Your dough now needs to be left in the fridge for 8 hours, or overnight, to rest and rise slightly. For the second shape, fold all four corners into the centre to create a parcel shape. Quickly fluff the dough with your fingers, keeping your fingers loose and using a scooping motion. However the results are valid for all kinds of laminated bread. Danish Pastry Dough Here’s a nice Danish-style pastry dough that works as well for coffee cakes as it does for Danishes. Duchess. calories in a Danish pastry One serving of this pastry has 262 calories. Danish pastry is all about the butter; there aren't many yeast pastries that are as buttery as this one. For the third shape, the Catherine wheel or pinwheel, use a knife to make a 4cm/1½in cut from each corner toward the centre of the square. Most puff pastry rolls are similar in size and our squares ended up 12.5cm in size. But the idea of mixing some flour with soft butter, rolling it into a thin layer, made cold & then used is BRILLIANT! Danish pastry dough Learn the proper techniques of wrapping, rolling and folding dough to ultimately create paper-thin layers of delicious pastry. "Unformed" which is simply the laminated pastry cut into squares and baked. The Turks took repetitive folding of the dough to new heights, which was eventually adopted by their mortal enemies, the Austrians, and later the French (think croissant). Another is the wide variety of luscious fillings you can use. The … Taken from Paul Hollywood’s How to Bake, published by Bloomsbury Photograph © Peter Cassidy, Terms & Conditions | Privacy Policy | Cookies, Makes 1.1 kg: about 25 pastries Chill dough for about 20 minutes so the butter rests. Lightly flour the top of the dough and wrap in plastic wrap. Bake for 10-12 minutes, or until golden brown. Whether it's pastry… So far I’ve made potato bread, soft pretzel bread, cinnamon raisin bread, and this raspberry loaf. Folding + Chilling Danish Dough Fold One. The Danish pastry results in thicker, more visible layering. I laud the person who thought of this. Jul 3, 2015 - This Pin was discovered by M. Kajee. Turn the dough 90°, so a 12" side is closest to you. 3. Brush pastries lightly and evenly with … The Miniature Danish Pastry Collection. Like puff pastry and croissants, Danish dough is laminated (layered with butter). Roll the dough into a 10" x 24" rectangle (approximately). Now roll the dough (with the enclosed butter) into a rectangle, about 10 inches by 24 inches. If you're planning to bake after the final chilling, take the dough out, roll, and shape to any style you prefer. For the first shape, fold two opposing corners into the centre of the pastry, over the filling, and press firmly to seal. For the fourth shape is the cross. Some are wrapped, some are simple circles, but we’re using a diamond technique because it’s very pretty! Put the dough back in the plastic bag and chill for another hour. 1. So it stands to reason you want to use top-quality butter – like these unsalted sticks from our friends up the road at Cabot Creamery. Take your dough out of the fridge and roll it into a rectangle, about ¼ inch thick. To make a quick Danish pastry dough, rather than folding in a block of butter, I toss chunks of butter into the dough. Add the salt and sugar to one side of the bowl and the yeast to the other. Put the dough back in the plastic bag and chill for … Gather the flour back in to a mound, create a trough, and add another tablespoon of water. You can use either a Quick Danish Pastry Dough or Sourdough Danish Pastry to make these Cheese Danish. Neatness when folding is also imperative. Mar 6, 2018 - infographic danish pastry folding techniques - Google Search It is then ready to use. PUFF PASTRY : mix the flour with the salt, then turn out onto your work surface in a pile. To be successful with this technique you need to ensure your dough is very cold. You will now have a sandwich of two layers of butter and three of dough. Croissant and Danish pastries, typically served for breakfast, are examples of laminated yeast doughs, while puff pastry, also known as pâte feuilletée or mille feuille (meaning one thousand layers), is an unleavened type. Now – as always, there are two sides of the same coin. Slice the puff pastry. Fold each side into the center; then fold one side over the other to make a rectangular packet about 6" x 10". Add the eggs, water and milk and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. Danish Dough. This makes croissant dough richer and gives the dough a better flavor The rolling and folding technique is the same as the one used for croissants. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. This raspberry danish bread is actually sort of a happy medium between breakfast and dessert! The dough can also be chilled overnight to bake it the next day. A couple of folds and rolls creates a bunch of layers in a few quick steps. This makes a lovely Christmas mince pie pinwheel. Discover (and save!) You will now have a sandwich of two layers of butter and three of dough. Flatten the butter to a rectangle, about 33 x 19cm, by bashing it with a rolling pin. I've made puff & Danish pastry before but not much as I find it too labour intensive. 4. Miniature versions of classic Danish pastries offer such lovely style when entertaining friends & the good news is that they are appropriate to serve for a variety of celebrations. Fold the exposed dough at the top down one-third of the butter. The rest - as they say - is history. Fold the bottom half of the dough up. The recipe calls for dry butter, which is butter with 84% fat. As for croissant dough, well-chilled, good-quality butter is essential. 500g strong white bread flour, plus extra for dusting, 250g chilled unsalted butter, preferably a good-quality Normandy butter. Read about our approach to external linking. It will look again like a rectangular packet, about 6 inches by 10 inches. It’s easy to shape in different ways too. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. Put the dough back in the plastic bag and chill for an hour to harden butter. Little did I know, that is what it is like! Begin by cutting the puff pastry into a 10cm/4in squares. Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for about 20 minutes. Dab centres with eggwash, then fold one point of each triangle over and press into the centre. Ancient Persians are thought to have been the first to create puff pastry. 2. This is good for almond squares with a filling of frangiapane. Fold the corner borders over to the opposing sides of the internal square. Put the flour into the bowl of a mixer fitted with a dough hook. Danish pastry (spandauer), which is the most common type of pastry. Fresh Blueberry Pinwheel Danish, Miniature Folded Danish & Fresh Blueberry-Ricotta Danish Turnovers may be baked up to a day in advance. Prep 14 hours, including overnight chilling. You can do your lock in and two turns back to back. A laminated dough is made by rolling and folding butter or other fats, known as the beurrage, into the dough to create hundreds of thin layers of flaky pastry. Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes. Roll the pastry out on lightly floured surface to a large rectangle about 40 X 20 cm. Fold the bottom half of the dough up. The butter is worked into a block with some flour to stabilise it and then rolled out. The main difference between croissant dough and danish dough is the addition of eggs, which creates a chewier product. 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. We need squares for this recipe, so measure with a ruler if you can! Now roll it out to a rectangle, about 50 x 20cm, as before. 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