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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 3 |
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A very versatile and rich Danish dough. Can be used with almost any filling and formed in any way imaginable including cinnamon rolls. Ingredients:
2 cups milk |
1/2 ounce dry yeast |
2 large eggs |
1/2 teaspoon vanilla |
7 cups all-purpose flour |
1/3 cup granulated sugar, plus 1 tablespoon |
1 1/2 teaspoons salt |
1 lb unsalted butter, soft room temperature |
Directions:
1. Warm milk to 110 degrees.
2. Sprinkle yeast over milk, let sit for 5 minutes then whisk inches.
3. Add eggs and vanilla, whisk until just mixed.
4. Put dry ingredients in food processor and pulse to mix.
5. Add 3 Tbl of the butter, pulse until butter is well incorporated.
6. Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain.
7. Don't overknead.
8. Dough should be slightly wet.
9. Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour.
10. Roll dough on lightly floured work surface into a 26x13 inch rectangle.
11. Position so that short side is closest to you.
12. Butter should be soft enough to spread, but not so soft that it is melting.
13. Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges.
14. Fold upper 1/3 of dough toward the centerof the rectangle, then fold the lower 2/3 over that.
15. Crimp short edges and seam with your fingers to seal in butter.
16. Turn dough so that crimped edge is to your right.
17. Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking.
18. Brush off excess flour.
19. Fold top 1/3 of dough toward the middle, then lower 2/3 up over that.
20. Place on sheetpan, cover and refrigerate for 45 minutes.
21. Repeat this process 3 more times refrigerating for 30 minutes between each turn.
22. when all turns are complete, place on sheetpan, cover well with plastic and let dough rest overnight in the refrigerator.
23. At this point dough can be refrigerated for 2 days or frozen for 2 weeks.
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