Monday, March 22, 2010

Danish Pastry

If I'm going to make puff pastry, why not go all out and make Danish Pastry? Danish, called "Vienna Bread" in Denmark, but Danish in Vienna, is basically puff pastry with yeast and eggs, or croissant dough, with eggs. So if I'm playing around with puff pastry, I may as well try Danish too. Since it looks so similar to puff pastry there aren't lots of pictures.

Sugar, water, yeast, salt, eggs, cardamom, and milk.

Flour and liquid.

Wrap the butter up in the dough, like a Christmas present.

Roll out, turn, fold up, repeat.

Let the dough rise over night in the fridge.

Roll out, sprinkle liberally with raisins, cinnamon and sugar.

Roll up and slice.

Ready for baking.

Conclusion: These take quite a bit of work, but the dough is really good.  Not nearly so flaky as puff pastry--it's more like a bread dough--but still very light and airy.  For these, I'm not entirely sure it's worth the effort--ordinary cinnamon rolls don't have much worse of a dough.  But this dough would work well for more elegant pastries.

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