This is a fail-safe recipe for rich, buttery and flaky pastries. These are different to croissants and can be filled with your favourite preserves, or even chocolate if desired.
This recipe can be halved, I used 43g of plain flour with the butter as it was the only thing that couldn't be, and added 188g with yeast 312g kneaded in. - 20 May 2013
would probably be easy if not started at 10pm woops! But sooooooooo worth it, thanks for the only Danish recipe I ever got to work - 20 May 2013
Don't be intimidated by this recipe if you have some experience with baking. It truly makes excellent danish. Here are my modifications: Use your Kitchenaid stand mixer to mix all the ingredients for the butter-less basic dough, then attach the dough hook and knead, adding flour as necessary (about 6-7 minutes of kneading). I did not use all the flour (I was short by about 1 cup as the dough was getting saturated and I did not want it to dry out or become tough). Secondly, remove dough hook, remove dough from bowl, spray inside of bowl with non-stick cooking spray, place ball of dough back in sprayed bowl, and spray top of dough with non-stick cooking spray. Third, cover entire stand mixer with a large plastic bag and allow to rise for about 45-60 minutes (or until dough basically is filling the whole bowl). Those three steps right there take out all the work of kneading by hand. I followed everything else to the letter except: I made an apple filling by peeling 4 large granny smith apples and chopping into very small pieces, adding 1/2 cups of sugar and 1 teaspoon of ground cinnamon. I then placed the apple mixture on the stove on medium-high heat, added about 1/3 cup of flour, and allowed apple mixture to cook, stirring frequently, until the apples were soft but still held their shape (about 15-20 minutes of simmering). I then took the apples off the stove and allowed them to sit until I was ready for them. When I was ready to form the pastries, I took one of th - 05 May 2008 (Review from Allrecipes US | Canada)