About this recipe
For the puff pastry you can see all the steps in my recipe for the Cereal and Honey Croissants.
When the dough is smooth and homogeneous, it tends to form a kind
of vortex well wrapped around the hook whisk.
- 25g fresh yeast (o 1 pack active dry, rapid-rise dry or instant yeast)
- 200g of milk
- 100g of sugar
- 300g of white whole wheat flour
- 200g of bread flour
- 2 eggs
- 1/2 organic lemon and 1/3 of organic orange (grated zest)
- 250g of butter
- 1 teaspoon salt
- milk to brush
- 200g of icing sugar
Chop the yeast and melt it in the bowl of the mixer with the milk and sugar. Sift the flours, add about half of the mix, 1 egg, then the remaining flours, the remaining egg, the grated citrus peel and finally the salt.
Put the hook whisk in the mixer (after using that leaf) and knead for about 5-10 minutes, until the mixture is smooth and elastic. Sprinkle the work surface with flour and roll out the dough in a rectangle of about 30 x 20 cm. Transfer it to a plastic freezer bag and let it rest in the refrigerator for 1 hour.
Dust the flour butter and roll it out with a rolling pin on the well-floured work surface in a square a few millimeters thick, as wide as the rectangle of pasta and only 2/3 long. Place it in the refrigerator so that it returns compact covered with cling film. Remove the pasta and butter from the fridge: place the dough in front of you on the work surface (always dusted with flour) and lay the square of butter on top so that the lower side matches the lower side of the pasta.
Fold the third of the top dough (without butter) towards the center over the butter, then fold the third below, above the one just folded, obtaining a three-layer book-like dough. Put it back in the plastic bag and back in the refrigerator for 1 hour.
Take back the dough, place it on the work surface (floured), turn it 90 ° so that the rectangle is vertical with the edge to the right and roll it out in a rectangle of about 30 x 20 cm. Fold the third top over to the center, then the third bottom over the top one. Put the dough back in the plastic bag, put it in the refrigerator for another hour. Then repeat the procedure one last time and thus finish the third fold, put the pasta back in the plastic bag and leave it in the refrigerator overnight.
Then pick up the dough, divide the rectangle in half, keep only the one you use immediately and roll it out in a
40 x 20 cm rectangle. Cut the pasta into 8 squares of about 10 cm each side and proceed to make the first of the two forms that are most commonly used for Danish.
Take a square, fold it in half forming a triangle, then cut out two species of “wings” about 1 cm thick on the two sides of the triangle starting from the top. Reopen the triangle obtaining a square again, fill the center with a little jam, then take a first incised vertex, make it make a half turn and lay it on the opposite side leaving the other vertex cut out. Now take the still free vertex, make it take a half turn and take it to the other side. Form the first 8 Danish and place them well spaced on a plate covered with parchment paper.
Take the pasta from the fridge and cut out 8 squares of 10 cm each side. Take a square and make four diagonal cuts stopping about 2 cm from the center: you will actually have four triangles. Fold the left vertex of the first one in front of you and then always the left side of all the other triangles. You will thus obtain a kind of pinwheel. Stuff it in the center with a little jam and place it on a pan covered with parchment paper. Do the same thing with all the remaining squares, cover the plates with plastic wrap and let rise for about 2 hours or until doubled.
Heat the static oven (if you have the option) to 190°, brush the Danish milk and cook them for 20-25 minutes. Gently detach them from the plates, lay them on a wire rack and let them cool completely. Mix the icing sugar with a little water (add it in teaspoons a little at a time), form a thick glaze, let it fall flush on the Danish pastries and let it harden before serving.
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