Neatness when folding is also imperative. Put the dough back in the plastic bag and chill for another hour. Tip the flour out onto a lightly floured surface and shape into a ball. Fold the bottom half of the dough up. The main difference between croissant dough and danish dough is the addition of eggs, which creates a chewier product. 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). This makes a lovely Christmas mince pie pinwheel. Ancient Persians are thought to have been the first to create puff pastry. This is good for almond squares with a filling of frangiapane. 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. Fold the four alternate points to the center, pressing them down lightly to hold them in place. Placing tiny bits of cold butter on the rolled dough & then folding & rolling, endless number of times got to me. Danish pastry is a type of laminated dough, along with classic puff pastry and croissant pastry. Take the dough out of the bag and put it on the lightly floured surface with the short end towards you. Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar, and large amounts of butter or margarine. Add the salt and sugar to one side of the bowl and the yeast to the other. If you're planning to bake after the final chilling, take the dough out, roll, and shape to any style you prefer. 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. Brush pastries lightly and evenly with … 2. Fold the cut corners of the border over to the opposite corners of the central square. Fill the center with fruit mince and brush the finished pastry with glace icing. Quickly fluff the dough with your fingers, keeping your fingers loose and using a scooping motion. Fold the corner borders over to the opposing sides of the internal square. Jul 3, 2015 - This Pin was discovered by M. Kajee. : Calorie Breakdown: 66% fat, 29% carbs, 6% prot. 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. On a lightly floured surface, roll out your chilled dough to a rectangle, about 50 x 20cm and about 1cm thick. The dough can also be chilled overnight to bake it the next day. Run your fingers down the center to create a trough. The Miniature Danish Pastry Collection. 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. 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. 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. Leaving a 1cm/½in border, make a 4cm/1½in cut parallel to each corner. your own Pins on Pinterest I made my pastry … Pain au chocolat; Croissant. A couple of folds and rolls creates a bunch of layers in a few quick steps. But the idea of mixing some flour with soft butter, rolling it into a thin layer, made cold & then used is BRILLIANT! Dab centres with eggwash, then fold one point of each triangle over and press into the centre. Add the eggs, water and milk and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. And mark my words, this tastes as close to the real thing as we can get in the States. Little did I know, that is what it is like! For the fourth shape is the cross. Roll the dough into a 10" x 24" rectangle (approximately). Chill dough for about 20 minutes so the butter rests. Lay the butter on the dough so that it covers the bottom two-thirds of it. This makes croissant dough richer and gives the dough a better flavor 3. Danish pastry dough Learn the proper techniques of wrapping, rolling and folding dough to ultimately create paper-thin layers of delicious pastry. This is called a single turn. Fresh Blueberry Pinwheel Danish, Miniature Folded Danish & Fresh Blueberry-Ricotta Danish Turnovers may be baked up to a day in advance. Fold the exposed dough at the top down one-third of the butter. To be successful with this technique you need to ensure your dough is very cold. 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. You can do your lock in and two turns back to back. Pinch the edges lightly to seal in the butter. Fold each side into the center; then fold one side over the other. For the first shape, fold two opposing corners into the centre of the pastry, over the filling, and press firmly to seal. Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes. Whether it's pastry… You can use either a Quick Danish Pastry Dough or Sourdough Danish Pastry to make these Cheese Danish. I’m not going to give you exact dimensions because that’s not as important as the rectangle shape and the thickness. Mar 6, 2018 - infographic danish pastry folding techniques - Google Search The … Danish Pastry Dough Here’s a nice Danish-style pastry dough that works as well for coffee cakes as it does for Danishes. 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. Some are wrapped, some are simple circles, but we’re using a diamond technique because it’s very pretty! The rest - as they say - is history. Continue sprinkling and fluffing until the flour … Discover (and save!) Gather the flour back in to a mound, create a trough, and add another tablespoon of water. What also makes this method so effective is you can be completely laminated with one trip to the sheeter, and in a matter of 10 minutes all of your laminating is completed. To make a quick Danish pastry dough, rather than folding in a block of butter, I toss chunks of butter into the dough. 3. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and … As for croissant dough, well-chilled, good-quality butter is essential. Danish Dough. If points release from the centre, gently press them into place. PUFF PASTRY : mix the flour with the salt, then turn out onto your work surface in a pile. 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. This raspberry danish bread is actually sort of a happy medium between breakfast and dessert! Put the dough back in the plastic bag and chill for … 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. For the first shape, fold two opposing corners into the centre of the pastry, over the filling, and press firmly to seal. Here’s how! Your dough now needs to be left in the fridge for 8 hours, or overnight, to rest and rise slightly. Pinch the edges lightly to seal in the butter. The butter is worked into a block with some flour to stabilise it and then rolled out. Duchess. However the results are valid for all kinds of laminated bread. Folding + Chilling Danish Dough Fold One. Read about our approach to external linking. Add 1 tsp pastry cream to the centre of each windmill, top with an apricot half and set aside in a warm place until doubled in size and pastry springs back slightly when pressed (30 minutes to 1 hour). 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. One of the special features of Danish pastry is the variety of shapes you can give the dough. Fold the exposed dough at the top down one-third of the butter. Take your dough out of the fridge and roll it into a rectangle, about ¼ inch thick. So in all, I tested 24 variations of lamination. Fold alternating corners of the cut pastry into the centre and press firmly. We need squares for this recipe, so measure with a ruler if you can! Fold each side into the center; then fold one side over the other to make a rectangular packet about 6" x 10". Another is the wide variety of luscious fillings you can use. 6. Slice the puff pastry. Danish pastry is all about the butter; there aren't many yeast pastries that are as buttery as this one. There are loads of different ways to fold a danish pastry. 2. "Unformed" which is simply the laminated pastry cut into squares and baked. Bake for 10-12 minutes, or until golden brown. Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for about 20 minutes. Now roll it out to a rectangle, about 50 x 20cm, as before. 500g strong white bread flour, plus extra for dusting, 250g chilled unsalted butter, preferably a good-quality Normandy butter. Why unsalted? Most puff pastry rolls are similar in size and our squares ended up 12.5cm in size. Croissant dough also has sugar and milk in its ingredient list, which puff pastry doesn’t have. It will look again like a rectangular packet, about 6 inches by 10 inches. Provide the production steps for 4 different varieties of Danish pastries: Description for Danish Paste Danish is a rich paste that uses a base of flour, yeast and milk, mixed and kept cold to retard the yeast and to control prove. For the second shape, fold all four corners into the centre to create a parcel shape. I've made puff & Danish pastry before but not much as I find it too labour intensive. Repeat this stage twice more, putting the dough back into the fridge between turns. 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. Like puff pastry and croissants, Danish dough is laminated (layered with butter). If you can’t find that kind of butter, look for at least 82% fat, it will be easier to work with that one. It’s easy to shape in different ways too. The rolling and folding technique is the same as the one used for croissants. Dust with flour, put into a clean plastic bag and chill in the fridge for an hour. 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 When the Danish bakers, pragmatic fellows, finally returned to their jobs, they copied the techniques of the Viennese, and then, being Danes, went on to improve the pastry by adding jam and other kinds until the 16th and 17th Centuries, when coffee and sugar were introduced to the North. Cut a border, ½ inch (1 cm) wide in the square, leaving it intact at two opposite corners. Flatten the butter to a rectangle, about 33 x 19cm, by bashing it with a rolling pin. This time fold up one-third of the dough and then fold the top third down on top. You will now have a sandwich of two layers of butter and three of dough. calories in a Danish pastry One serving of this pastry has 262 calories. Prep 14 hours, including overnight chilling. Now – as always, there are two sides of the same coin. Roll the pastry out on lightly floured surface to a large rectangle about 40 X 20 cm. 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 is my favourite pastry dough. It is then ready to use. Danish pastry (spandauer), which is the most common type of pastry. Put the flour into the bowl of a mixer fitted with a dough hook. 4. You will now have a sandwich of two layers of butter and three of dough. The Danish pastry results in thicker, more visible layering. I laud the person who thought of this. Although I’m generally most interested in baking sweet things, like cakes and cookies, I’ve been having a lot of fun experimenting with breadmaking for the past couple of weeks. This is the classic shape for an apricot or pear Danish pastry with the fruit exposed in the middle. 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. Begin by cutting the puff pastry into a 10cm/4in squares. Make sure that it is positioned neatly and comes almost to the edges. Much like croissant dough, Danish is a pastry dough that is leavened both by yeast as well as lamination of fat throughout the dough. A folded flaky pastry for say, a galette, can have as few as 27 layers. Brush the finished pastry with glace icing and sprinkle with flaked almonds. So far I’ve made potato bread, soft pretzel bread, cinnamon raisin bread, and this raspberry loaf. 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