Nutritional Info

Nutrition Facts

Serving Size 1 (50g)

Calories 176
Calories from Fat 28 (16%)
Amount Per Serving %DIV
Total Fat 3.1g 5%
Saturated Fat 1.7g 9%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 47.2mg 16%
Sodium 63.7mg 3%
Potassium 50.6mg 1%
Total Carbohydrate 28.5g 9%
Dietary Fiber 1g 4%
Sugars 0.2g
Protein 6.4g 13%

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Recipe Description
Layers and layers of butter folded into a yeast dough produce a light, tender texture reminiscent of pastries from the finest European bakeries. Making this dough isn't difficult, but it does take some time. While the dough can be made in one day, I like to let it rest overnight before I start rolling and folding in the butter. Once you begin the folding process, the dough needs three separate hour long periods to rest, so allow about half a day and make room in your refrigerator for the sheet pan. The dough can be made up to two days in advance.
Prep time
5 hr 30 min
Cook time
0 min
Ready In
5 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  warm whole milk
1/4 Ounce(oz)  dry yeast
1   large egg
1/2 Teaspoon(t)  pure vanilla extract
3 1/2 Cup(c)  unbleached all purpose flour, plus more for dusting the dough
3 1/2 Tablespoon(T)  sugar
3/4 Teaspoon(t)  salt
2 Tablespoon(T)  unsalted butter, softened
2 Tablespoon(T)  unsalted butter, softened

Preparation

Place the warm milk in a small bowl, sprinkle the yeast over it, and let sit until the yeast dissolves, about 5 minutes. Place the egg and vanilla in another small bowl and whisk to blend. Add the egg mixture to the milk mixture and whisk just enough to blend. Place the flour, sugar and salt in a large bowl and stir to combine. Add 2 tablespoons of the butter. Using your fingers, blend the butter into the flour mixture until it disappears. The mixture will be very dry. Add the milk mixture to the flour mixture and stir to blend. Turn the dough onto a lightly floured work surface and knead it by hand until smooth, 3 to 5 minutes. Lightly dust a large bowl with flour and add the dough. Dust the top of the dough with flour and cover the bowl with plastic wrap. Refrigerate the dough for at least 2 hours or up to 24 hours. Remove the dough from the refrigerator and punch it down. Turn the dough out on a lightly floured work surface and roll it into a rectangle, roughly 14 by 22 inches. Using your hands or a rubber spatula, spread the remaining 1 cup of butter evenly over the dough. Fold the dough into thirds, as you would a business letter (fold the left side to the center and fold the right side on top of it). Roll the dough again into a 14 by 22 inch rectangle. Fold the dough again into thirds and transfer it to a lightly floured rimmed baking sheet. Cover the dough with plastic wrap and refrigerate it for 50 minutes to 1 hour. Repeat Step 7, rolling out and folding the dough, then refrigerate it again for 50 minutes to 1 hour. Repeat Step 7 once more, rolling out and folding the dough and refrigerating it for 50 minutes to 1 hour (the dough will be rolled out, folded, and refrigerated for a total of 3 times). At this point, the dough can be used for making cinnamon rolls. If you are not planning on using the dough immediately, cover it with plastic wrap and refrigerate for up to 2 days.

Additional notes

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Danish Pastry Dough
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