Danish Pastries Recipe
Ingredients
| Dry yeast package | 2 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Flour | 4 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Salt | 1/2 Teaspoon | |
| Butter | 4 Tablespoon | |
| Fruit marmalade or preserves for filling | ||
| Egg yolks | 2 , garnish | |
| Sugar for garnish | ||
| Chopped almonds for garnish | ||
Directions
Dissolve yeast and 1 tablespoon sugar in 2 tablespoons warm milk; let this sit 10 minutes.
Sift flour.
Mix yeast with flour, remainder of sugar and milk, 2 egg yolks, and salt.
Work mixture with hands or dough hook until dough is smooth and elastic.
Cover well-worked dough; set aside to rise at least 15 minutes.
On floured board roll dough to 1/2 inch thick.
Dot with 4 teaspoons butter; fold dough together.
Roll dough again; repeat process until all butter has been used.
Let dough rest about 10 minutes.
Roll dough to 1/2 inch thick.
Cut into 4-inch squares.
Place marmalade in center of each square; form into horn- or pocket-shaped pieces.
Place pieces on greased baking sheet.
Coat unbaked pastries with egg yolks; sprinkle with sugar and almonds.
Bake at 400 °F 20 minutes.
Sift flour.
Mix yeast with flour, remainder of sugar and milk, 2 egg yolks, and salt.
Work mixture with hands or dough hook until dough is smooth and elastic.
Cover well-worked dough; set aside to rise at least 15 minutes.
On floured board roll dough to 1/2 inch thick.
Dot with 4 teaspoons butter; fold dough together.
Roll dough again; repeat process until all butter has been used.
Let dough rest about 10 minutes.
Roll dough to 1/2 inch thick.
Cut into 4-inch squares.
Place marmalade in center of each square; form into horn- or pocket-shaped pieces.
Place pieces on greased baking sheet.
Coat unbaked pastries with egg yolks; sprinkle with sugar and almonds.
Bake at 400 °F 20 minutes.
Chef
