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Danish Dough:

Ingredients

  • 1/2 cup lukewarm water
  • 1/2 cup whole milk
  • 3 1/2 teaspoon instant yeast
  • 2 cups bread flour
  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon cardamon (optional)
  • 1 tablespoon butter
  • 2 large eggs (beaten)
  • 2 cups unsalted butter (cold)

Method

Pour milk and water into a saucepan, heat to a scald. In a large bowl, add in sugar, salt, cardamon and flour. Add a tablespoon of butter to the scalded mixture. Stir till the butter is melted. Add in two beaten eggs and mix with a whisk. Cook mixture to 110F. Once cooled add in instant yeast. Pour liquid into the bowl of the flour mixture; mix with a wooden spoon. Pour out onto a lightly floured surface and knead for 6 minutes or till smooth and elastic. Wrap into plastic wrap and place into the fridge for 30 minutes. Now, you want to prepare the 2 cups of butter. Place the butter onto some plastic wrap. Place more plastic wrap over the top. Using a rolling pin roll out to a 6 x 12 inch rectangle. If you roll the butter to large, just cut the sides and place the excess butter on top and re-roll. Cover with plastic wrap and set aside. Take the dough out of the fridge and roll into a 9x18 rectangle. Place the rolled butter onto the bottom 2/3's of the dough. Fold over the top part of the dough to the middle. Brush off any excess flour. Now, fold over the bottom half over top the first. Pinch the seams closed. Turn the dough 90 degrees, so the narrow end is facing you. Roll out the dough into another 9x18 rectangle. Brush off any excess flour. Do the three fold again and seal the ends. Wrap the dough in plastic wrap and place a black dot on the plastic wrap. Place into the fridge for another 30 minutes. Remove the dough and roll out again and fold again. Wrap with plastic wrap and place another dot on the plastic wrap. Place back into the fridge for 30 minutes. Again, remove the dough and roll out again and fold for a third time. Cover with plastic wrap and place another dot on top so you will have three dots. This will help you to remember how many times you have done this. Place the dough back into the fridge for at least 1 hour or over night. Now the dough is ready to use.