DANISH (PINWHEEL)

ORIGIN: Denmark

DESCRIPTION:

A Danish is a multilayered, laminated sweet pastry. It is

a variant of puff pastry made of laminated yeast-

leavened dough that creates a layered texture. Danish

pastry is made of wheat flour, milk, eggs, sugar, and

large amounts of butter or margarine. This is in the

shape of a pinwheel. The dough is rolled, cut into square

and two opposite corners are folded. The other two

overlapped on the first fold.

REFERENCE:

https://en.wikipedia.org/wiki/Danish_pastry
 Source:

https://www.foodnetwork.com/recipes/danish-pastry-recipe-1952943

Ingredients:

Milk, yeast, A.P flour, sugar, salt, butter, eggs.

Method:

1. Heat milk to luke warm, about 100 degrees. Remove from heat, pour into a bowl and whisk in
yeast. Set aside while preparing other ingredients. Place flour, sugar and salt in bowl of food processor
fitted with metal blade; pulse to mix. Add the 4 tablespoons butter and pulse until butter is absorbed
and mixture is powdery in appearance. Add eggs and milk mixture and continue to pulse until dough
forms a ball. If the dough refuses to form a ball, add up to 3 tablespoons more flour, one tablespoon at a
time, pulsing once or twice between each addition.
2. To mix by hand, combine flour salt and sugar in a bowl and stir well to mix. Rub in butter by
hand, being sure to leave mixture cool and powdery. Beat eggs until liquid and add to flour mixture
along with yeast-milk mixture. Stir vigorously with a rubber spatula to form a dough.
3. Cover bowl with plastic wrap and allow to rest 5 minutes. Scrape dough to floured surface and
fold dough over on itself 6 or 8 times, sprinkling with up to 3 tablespoons more flour if dough is very
soft. Wrap dough in plastic wrap and refrigerate 1 to 8 hours.

4. After the dough has chilled, prepare butter: Place half the flour on work surface and place butter
on it. Scatter remaining flour on butter and pound the butter with a rolling pin to soften it to a malleable
consistency. Scrape butter together and form into a cylinder. Immediately remove dough from
refrigerator and press in into a 6 by 12-inch rectangle on a lightly floured surface. Distribute dabs of
butter in a 6 by 9-inch rectangle at the closer end of the dough, covering dough as completely as
possible. Fold the top (unbuttered) portion of dough down over the middle section and the bottom
(buttered) portion up to cover it. Position the dough so the fold is on the left and roll the dough back to
its original size, flouring the surface and dough as necessary. Fold both short ends in to the middle of the
dough and fold again at the middle, making 4 layers. Reposition the dough so that the fold is on the left
again and repeat rolling and folding. Double-wrap dough in plastic wrap and refrigerate dough several
hours or overnight before using.
5. Shape as shown above.