Danish Dough
Light, flaky, sweet and soft is the best way to describe this Danish pastry dough. Filled with a Lime Curd and Mascarpone Cheese then topped with Candied Lime Zest to give it a luscious flavor and an unbelievable look. For the recipe for the Lime filling and the Candied lime zest, please check out our blog.
Ingredients
Dough:
- 1/2 cup lukewarm water
- 1/2 cup whole milk
- 3 1/2 teaspoon instant yeast
- 2 cups bread flour
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon cardamon (optional)
- 1 tablespoon butter
- 2 large eggs (beaten)
- 2 cups unsalted butter (cold)
Method
Pour the milk and water into a saucepan, heat to a scald.
In a large bowl, add in the sugar, salt, cardamon and flour. Add the tablespoon of butter to the scalded mixture. Stir till the butter is melted. Add in the two beaten eggs and mix with a whisk till all the eggs are incorporated.
Check the temperature and cool the mixture down to 110F. You can do this by stirring with a whisk till cooled. Once the mixture has cooled add in the instant yeast.
Pour the liquid into the bowl of the flour mixture; mix with a wooden spoon. Pour out onto a lightly floured surface and knead for 6 minutes or till smooth and elastic.
Wrap into plastic wrap and place into the fridge for 30 minutes. Now, you want to prepare the 2 cups of butter. Place the butter onto some plastic wrap.
Place some more plastic wrap over top of the butter. Using a rolling pin roll out the dough to a 6 x 12 inch rectangle.
If you roll the butter to large, just cut the sides and place the excess butter on top of the butter and re-roll. Cover the butter with the plastic wrap and set aside on the counter.
Take the dough out of the fridge and roll into a 9x18 rectangle. Place the rolled butter onto the bottom 2/3's of the dough.
Fold over the top part of the dough to the middle. Brush off any excess flour.
Now, fold over the bottom half over top the first. Pinch the seams closed.
Turn the dough 90 degrees, so the narrow end is facing you. Roll out the dough into another 9x18 rectangle. Brush off any excess flour. Do the three fold again and seal the ends.
Brush off any excess flour. Do the three fold again and seal the ends.
Wrap the dough in plastic wrap and place a black dot on the plastic wrap. Place into the fridge for another 30 minutes. Remove the dough and roll out again and fold again. Wrap with plastic wrap and place another dot on the plastic wrap. Place back into the fridge for 30 minutes. Again, remove the dough and roll out again and fold for a third time. Cover with plastic wrap and place another dot on top so you will have three dots. This will help you to remember how many times you have done this. Place the dough back into the fridge for at least 1 hour or over night. Now the dough is ready to use.
To see how to braid and bake this Danish Dough click here.
