Danish Puff Pastry
4 servings
30 minutes
Danish pastry dough is a masterpiece of European baking that combines tenderness, flaky texture, and a subtle aroma of almond and cinnamon. The history of this dough traces back to Danish bakers who aimed to create an airy base for desserts and pastries. This process requires patience: layers of butter and dough alternate to create unparalleled crispness. The flavor of the dough is harmonious—sweet with light spicy notes. It is perfect for making croissants, Danish rolls, and pastries, filling the home with the aromas of fresh baking. It can be used as a base for sweet and savory dishes while experimenting with fillings. Danish pastry dough symbolizes refined craftsmanship and love for traditional baking, capable of turning any morning into a cozy and delicious celebration.
1
Crumble the yeast and mix it in a bowl with 1 teaspoon of brown sugar, 2 tablespoons of slightly warm milk, and almond extract. Place in a warm place for 10 minutes. Then add the remaining warm milk and lightly beaten egg. Mix well and let it sit for another 10 minutes until the yeast rises slightly.
- Fresh yeast: 15 g
- Cane sugar: 3 teaspoons
- Milk: 110 ml
- Almond extract: 1 teaspoon
- Milk: 110 ml
- Chicken egg: 1 piece
2
Sift the flour, remaining sugar, cinnamon, and a pinch of sea salt into a large bowl, mix well, and make a well in the center. Gently pour in the milk mixture and knead into a soft dough. Place on a floured surface and knead for another 5 minutes, adding more flour as needed until the dough is slightly elastic. Then roll out the dough on a floured board into a rectangle 5 mm thick and 30x40 cm in size. Cover with plastic wrap and refrigerate for 30 minutes.
- Wheat flour: 125 g
- Cane sugar: 3 teaspoons
- Ground cinnamon: 0.5 teaspoon
3
Mentally divide the chilled dough into 3 parts and use a small spoon to place softened butter in small heaps 1 cm apart, leaving small edges on the sides and keeping one third of the dough clean.
- Butter: 110 g
4
Wrap the oil-free part of the dough around the oily center, then wrap the remaining oily edge into the center. Gently press the edges. Cover with plastic wrap and refrigerate for 15 minutes.
5
Remove the film and place the dough on a floured surface with the short side facing you. Roll the dough in one direction to form a long rectangle. Then mentally divide the dough into 3 parts and fold the edges towards the center. Wrap in film and chill again for 15 minutes.
6
Roll out again, but this time place the dough with the long side facing you and roll in the other direction. Chill for another 15 minutes.
7
Repeat the rolling in both directions 4 more times (in each direction), constantly cooling the dough.
8
Wrap the dough in plastic wrap and leave it in the fridge overnight.