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Dansk Wienerbrod Recipe
|Compressed yeast/2 teaspoons active dry yeast||1⁄2 Ounce (1/2 Cake)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Butter||3⁄4 Cup (12 tbs) (In One Rectangular Piece)|
Serving size: Complete recipe
Calories 2880 Calories from Fat 1541
% Daily Value*
Total Fat 175 g269.5%
Saturated Fat 96.2 g481.2%
Trans Fat 3.9 g
Cholesterol 574.3 mg
Sodium 589.8 mg24.6%
Total Carbohydrates 287 g95.6%
Dietary Fiber 9.6 g38.3%
Sugars 46.6 g
Protein 41 g82.4%
Vitamin A 89.2% Vitamin C 0.02%
Calcium 12.1% Iron 88.6%
*Based on a 2000 Calorie diet
Stir until the yeast is well blended then leave for 5-10 minutes until frothy.
Place the flour and salt in a bowl and rub in the shortening until the mixture resembles breadcrumbs.
Beat the egg with the vanilla extract and the remaining sugar.
Add this with the yeast liquid to the flour and mix together to give a fairly stiff dough.
Turn the dough onto a lightly floured surface and knead for 5-10 minutes until it is smooth and elastic.
Place the dough in an oiled plastic bag and place in a refrigerator or a cold place for 15 minutes to rest.
Take the butter, which should be only just soft enough to be able to cut it in fairly thin slices, and cut into about 8 slices 1/4 inch thick; arrange them on a plate and place in the refrigerator so they do not soften.
Roll out the dough to a rectangle about 8 inches by 15 inches.
Place it lengthwise and arrange 4 of the butter slices in the center.
Fold the left-hand half of the dough over the butter, sealing down all the edges.
Arrange the remaining butter slices on top of the folded dough and then fold over the right-hand side on top, sealing down the edges
Roll out the folded dough to a rectangle about 16 inches by 6 inches.
Place the folded dough in the oiled plastic bag and leave in the refrigerator or a cold place for about 30 minutes.
Again roll out the dough to a rectangle 16 inches by 6 inches.
Leave the dough inacool place for a further 30 minutes.
Finally roll and fold dough into 4 layers once more then wrap and leave for at least 2 hours (overnight is best) before use.
While the dough is resting select and prepare the fillings.
This recipe shows you how to make 8 different types of Danish pastry, but if you prefer to make only one or two varieties make the fillings and roll out the dough accordingly.