basic danish dough (adapted from joy of cooking)

Categories
Emeril
Yield
4 servings
MeasureIngredient
Eggs, beaten
¾ cup Warm milk (about 110
  Degrees)
¼ ounce Package of active dry yeast
4 cups Bread flour
1 teaspoon Salt
2 tablespoons Sugar
1½ cup Butter
1½ teaspoon Ground cardamom

Preheat oven to 375 degrees. In a mixing bowl whisk the eggs, milk and yeast together. Let the mixture sit for 15 minutes under refrigeration. Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mixture into the flour. Knead the dough until smooth, about 2 minutes. Form the dough into a ball and allow to rest, about 20 minutes in the refrigerator. Beat 1½ cups butter until smooth. Turn the dough out onto a floured surface and roll into an oblong about ⅜ inches thick. Dot ⅓ of the butter over ⅔ of the dough. Fold the undotted dough over the remaining third of the butter-dotted portion. The dough is now in 3 layers.

Roll the dough out gently into an oblong, ⅜-inch thick. Repeat the folding process two more times. Cover and chill the dough for 2 hours. Roll the dough into the desired shapes. Following the rolling techniques.

ESSENCE OF EMERIL SHOW #EE2387

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