A while back I stumbled onto this excellent blog, Joe Pastry,  and I HAD to give this recipe a try.  I had never imagined that Danish Pastries could be made in the home.  These were positively the most delicious pastries that I have ever had in my life.  In fact, this has become my new Easter tradition, home-made Danishes for breakfast with the family.  Now, prepare yourself, this is an intense recipe.

Ingredients:

  • 5 1/2 oz milk
  • 1 oz sugar
  • 10 oz all-purpose flour
  • 1/2 tsp salt
  • 1 egg

Butter Slab ingredients

  • 8 oz butter
  • 2 tbsp flour

Ingredients for Day 3:

  • 1/2 cup of butter cream frosting
  • 1 egg, beaten
  • 1/2 of powdered sugar
  • 1 tbsp milk
  • 1 jar of home-made jam, or your favorite jelly

Directions (Day 1) :

  1. Mix all of the ingredients in a large mixer with the dough hook.  Your dough will be sticky when it is completely mixed.
  2. Let sit at room temperature for about half an hour.  Then move to the refrigerator for at least two house, I let mine sit overnight.

Directions (Day 2):

It’s butter slab day!  Today you get to laminate that awesome dough.

  1. Place the butter, that is at room temperature, on a double layer of plastic wrap.  Sprinkle it with some flour.
  2. Fold over the plastic wrap so that the butter is encased.  Now you need to beat and roll that butter out into a square slap, as thin as you can make it.
  3. Once you are satisfied with your butter slab you can put it in your dough.  The dough will be the envelope for the butter slab.  Make sure that you close all the corners and the butter is fully encased.
  4. Refrigerate the dough for about 20 minutes.  The trick is that you want it be able to work the dough but you don’t want the butter to melt.  Melted butter means that your dough will not end up very flakey.
  5. When it is ready take the dough out of the refrigerator and roll it out as thin as you can. Fold the dough in half and roll it out again as thin as you can.  I put my dough back in the fridge after two folds to help keep it chilled.
  6. Repeat
  7. Repeat
  8. Repeat
  9. Repeat
  10. Bored yet??
  11. Let laminated dough chill in the refrigerator over night.

Directions (Day 3):

Today is the day that all your hard work will pay off.  Your house will smell like heaven and your eyes will feast on these delicacies.  They were so beautiful that I didn’t even want to eat them, however I couldn’t resist for long and they were worth it!

  1. Roll the dough out into a long rectangle.
  2. Spread a thin layer of butter cream frosting over half of the dough, then fold the dough in half.
  3. Use a pizza knife to cut strips in the dough, about an 1″ thick.
  4. Hold onto one end of the dough and twist the other end.  You want to create a nice spiral look to each piece.
  5. Take your twisted dough and make yourself a little “knot” by wrapping it up in a circle and tucking the end of the dough under itself.
  6. Place on a cookie sheet lined with parchment paper.  Cover the tray with plastic wrap and let sit for about two hours.  You don’t want the dough to dry out so spritz it with water every so often.  You could put them in the refrigerator at this point if you wanted and bake the following day.
  7. Spoon a little but of home-made jam or jelly into each Danish.  You can use any jam or jelly, but home-made jams and jellies give your danishes that extra little touch of awesome.
  8. Brush the danishes with egg wash.
  9. Bake at 375F for 15 minutes, or until golden brown
  10. Drizzle with frosting, mix powdered sugar and water together, and serve!

My first Danish Pastry from scratch.

 

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