I post this today as I thought it would be perfect for those of you who really want a special breakfast on Saturday or Sunday morning. If you make this pastry today (Friday), you will be able to bake it tomorrow and share it with your family. Sounds good, no?
Remember when I told you that I become addicted to make laminated dough? Okay, so here is another one (I hope you won't get bored), though as not as elaborate as puff pastry, still is a laminated dough.
A special message for the non Daring Bakers, and especially for my two sisters: it's not as intimidated as you think! Trust me!
I filled the pastry with apricot jams, wild blueberry, and yellow peaches, sprinkle with slice almond on top. You can fill the pastry with just about anything you like.
Recipe from: from Baking With Julia
Recipe by: Beatrice Ojakangas
¼ cup warm water (105⁰F to 115⁰F)
2½ tsp active dry yeast
½ cup milk
1 large egg, at room temperature
¼ cup sugar
1 tsp salt
2½ cup unbleached all-purpose flour
2 sticks (226 grams) cold unsalted butter, cut into large pieces
- Pour the water into a large bowls, sprinkle in the yeast. Let the yeast soften for a minute or two. Add the milk, egg, sugar, and salt, and whisk to mix. Set aside.
- Put the flour in a food processor, add the butter. Pulse 8 to 10 times until the butter cut into pieces not larger then ½ inch.
- Transfer the dough into the yeast mixture bowl. Mix just enough to moist the flour. Do not over mix, or your dough will end up to be a bread or cookie dough.
- Wrap the dough in a plastic wrap, chill in the refrigerator overnight, or up to 4 days (to fit your schedule)
Rolling and folding:
- Lightly flour your surface area. Put the dough on into it, dust with a bit more flour. Roll into a square about 16 inches. Fold the dough into a third, like folding a letter, then turn it, so that the close fold is in your left (if, by this time you find the dough a bit too soft, wrap - refrigerate to firm it up before proceed for the next fold).
- Otherwise, roll the dough out again, into a rectangle about 10 inches wide by 24 inches long. Fold the rectangle dough into third again, then turn so that the close fold is in your left, and roll into a 20 inches square.
- Fold this square in third like business letter so it become a rectangle. Turn the now rectangle dough so that the close fold is on your left.
- Once more, roll the dough into a long narrow rectangle, about 10 inches wide by 24 inches long.
- Fold in third again, then wrap the dough with plastic. Chill well for at least 30 minutes, or for as long as 2 days.
- The dough is now ready to be shaped, filled, and baked.
Each time you find the dough is stick or to soft to work on, stop, wrap, and quickly refrigerate for 20 - 30 minutes, then continue.
This dough can be kept covered in the refrigerator for 4 days, or wrapped in airtight and frozen for 1 month; thaw overnight (still wrapped) in the refrigerator.
Since Danish contains yeast in it, I am sending this to Yeast Spotting event created by Susan from Wild Yeast. There will be many delicious sweet and savory bread recipes to enjoy, so make sure to visit her blog. To join this event is very easy, here is how:
- Bake with yeast (wild or baker's) or make a dish starring bread.
- Post about it. Please include a recipe/formula, or a link to one, or some indication of how the bread was made. Also please include the word "YeastSpotting", with a link to this page.
- Submit your post here. Please submit it during the same week it was posted.