Ingredients: |
Ingredients: For the Dough:
1 teaspoon active dry yeast
½ cup plus 2 tablespoons whole milk
¼ cup granulated sugar
¼ teaspoon ground cardamom
½ teaspoon freshly grated nutmeg
1 teaspoon kosher salt
2 extra-large eggs
½ stick unsalted butter, room temperature
2¾ cups unbleached all-purpose flour
For Layering:
2 sticks unsalted butter, chilled
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Directions: |
Directions:1). For the dough, place the yeast in the bowl of an electric mixer and pour the milk over the yeast to soften a few minutes. Sprinkle in the granulated sugar, cardamom, nutmeg, and salt. Add the eggs and the ½ stick of room-temperature butter and using the dough hook, mix on low for a minute until combined. Turn the mixer off, add the flour, and mix on low for about 1 minute, until the dough is smooth but sticky.
2). Turn the dough out onto a lightly floured work surface and roll it into a 12- by 6-inch rectangle, about ½-inch-thick, flouring the surface of the dough as necessary and lifting the dough to square off the edges and corners to help maintain a rectangular shape and an even thickness. Wrap the dough in plastic wrap and chill for about 15 minutes.
3). Meanwhile, thoroughly clean and dry the bowl of an electric mixer. Using the paddle attachment, cream the butter on medium speed about 2 minutes, until just softened but still cool and malleable. The butter should be the same consistency as the dough.
4). Working with the longer side of the dough parallel to the work surface, smear the butter over the right two-thirds of the dough, leaving a ½-inch border around the edges. Fold the dough into thirds by folding the left unbuttered side over to the center and the right side over to meet the left edge, for a letter fold. Gently roll over the dough a few times to widen slightly with a rolling pin, keeping the rectangle shape. If the butter peeks through the dough, sprinkle a little flour on the butter to prevent it from sticking. Brush off any excess flour, wrap in plastic and chill for an hour, until slightly firm, but not hard.
5). On a slightly floured surface, dust the dough with flour and roll into a 16- by 6-inch rectangle, about ½-inch-thick. Brush off any excess flour. Working with the longer side parallel to the work surface, fold the left half of the dough to the center and fold the right half to the center, leaving a ½-inch gap in the center. Gently roll over the dough a few times to widen the rectangle slightly. Fold the left half over to meet the edge of the right to form a 12- by 8-inch rectangle, just under ¾-inch-thick. Roll to widen slightly. Wrap in plastic and chill for 45 minutes to an hour.
6). On a slightly floured surface, roll the dough to a 24- by 8-inch rectangle and repeat the folds once more. Allow the dough to rest on the table for about 5 to 10 minutes. Roll the dough to widen the rectangle slightly. Wrap in plastic and chill 2 to 3 hours, or overnight or freeze if you want to store for longer than 1 day. The dough is now ready to be shaped, filled and baked, following the recipes of your choice. Thaw the dough in the refrigerator overnight if frozen. |
This recipe for Danish Dough is from