DANISH PASTRIES DANISH PASTRIES (cont'd.)
Yeast pastry is a different animal than regular yeast
dough. Pastry dough rises slowly in the fridge. The butter
stays firm, so the pastries puff prettily while baking. Our
Danish are very convenient to make. First you mix the
dough in the Bread Machine, then refrigerate it over-
night. Next day, you shape, rise and bake the pastries. Use
a variety of favorite fillings and everyone will be ecstatic.
Premeasure ingredient groups (stir together
ingredient Group A). Place in bowls near Bread Machine.
All ingredients must be at room temperature, unless
otherwise noted.
A 3
3
B
C 3
1
3/8
D 2
cups unbleached all-purpose flour
teaspoons salt
tablespoons granulated sugar
cup cold unsalted butter, cut into 48 pieces
teaspoons active dry yeast
teaspoon granulated sugar
cup warm (105°-115°F) water
large egg yolks (reserve whites for glaze)
cup milk
[] Prepare ingredient Group C by sprinkling yeast and
sugar over water in a small bowl. Be sure water is
warm 105°-115°E In 3 to 5 minutes the yeast should
be foamy. Set aside.
[] Place ingredient Group A in pan. Press SELECT for
Mixing. Press START. Add ingredient Group B. Mix for
8 to 11 minutes, until butter is cut into flour and
mixture looks crumbly.
[]
Add ingredient Group C, and then Group D. Scrape
down sides of pan with a spatula if necessary. Mix until
dough is well blended and smooth. Dough will be very
soft and sticky. Press CLEAR/STOP. Do not overrnix.
[] Place dough in a 5-quart bowl. Place a paper towel
over top of the bowl and tightly cover with foil.
Refrigerate 8 to 24 hours.
[] After the "cool rise", remove from refrigerator, and
place dough on a lightly floured work surface. Dough
should be firm. If sticky, dust with flour.
[]
Cut dough into 18 equal portions. Roll each piece into
a 16-inch rope. Loosely coil each rope on a large
greased baking sheet, six pastries per sheet, tucking
ends under. Cover with a clean towel and let sit at
room temperature for 30 to 45 minutes to rise.
[]
With knuckles of one hand, press down on the center
of each pastry to form an indentation, leaving only a
narrow rim around edge of each pastry. Glaze rims
with reserved egg white. Put about i tablespoon pie
filling, jam or preserves into each indentation.
[] Bake pastries in 375°F preheated oven for 15 to 20
minutes, until deep golden brown. Yield: 18 pastries
64 Pastries 65
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