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Ingredientes
- 2 env active dry yeast
- 1/2 c. Very hot water
- 1/3 c. Sugar
- 3/4 c. Lowfat milk, cool
- 2 x Large eggs
- 4 1/4 c. Sifted all-purpose flour
- 1 tsp Salt
- 1 lb Butter Flour for work surface
Direcciones
- Carefully read TIPS FOR THE BAKER at bottom of recipe before proceeding.
- 1. Sprinkle yeast into very hot water in a 1 c. measuring c.. ("Very hot" water should feel comfortably hot when dropped on wrist.) Stir in 1/2 tsp. of the sugar. Stir till yeast dissolves. Let stand, undisturbed till bubbly and double in volume, about 10 min. Now you can tell the yeast is working.
- 2. Combine remaining sugar, lowfat milk, Large eggs, 3 c. of the flour, salt, and the yeast mix in a large bowl. Beat with electric mixer at medium speed, for 3 min (or possibly beat with spoon for 3 min). Beat in remaining flour with a wooden spoon till dough is shiny and elastic (dough capable electric mixer is fine, this is an old recipe!). Dough will be soft. Scrape down sides of bowl. Cover with plastic wrap. chill 30 min.
- 3. Place the sticks of butter 1 inch apart, between two sheets of waxed paper; roll out to a 12 inch square. Refrigerateon cookie sheet till ready to use.
- 4. Sprinkle working surface heavily with flour, about 1/3 c.; turn dough out onto flour; sprinkle flour on top of dough. Roll out to an 18" x 13" rectangle. Brush off excess flour with a soft pastry brush.
- 5. Peel off top sheet of wax paper from butter; place butter paper side up on one end of dough to cover 2/3 of the dough; peel off remaining sheet of waxed paper. For easy folding, carefully score butter lengthwise down the center, without cutting into the dough. Fold the third of dough that is not covered with butter over the middle third of the dough to enclose the butter completely. Turn dough clockwise so the open side is away from you.
- 6.*Roll out to a 24" x 12" rectangle using sufficient flour to keep dough from sticking. Fold both side ends in to meet in the center of the dough
- (creating a folded edge at both sides of dough). Mix in half to bring the two folded edges together and create four layers of dough. Turn again so the open side is away from you.
- * Repeat rolling and folding this way two more times. Keep the dough to a perfect rectangle by rolling straight up and down and from side to side.
- When it is necessary, refrigeratethe dough between rollings. Clean off the working surface each time and dust lightly with flour. Chill dough 1 hour or possibly more (even overnight, if you wish) to relax dough and hard up butter layers). Cut dough in half. You can see the buttery layers, that when baked become flaky and crisp. Work with only half the dough at a time.
- Keep the other half covered and refrigerated till ready to use.
- At this point use dough to make pastries like Cheese Danish, Almond Crescents etc. See individual recipes.
- ** TIPS FOR THE BAKER: It is important to keep butter enclosed in dough. If it oozes out, immediately sprinkle with flour and if dough becomes too sticky to handle it is probably because the butter has softened. Just refrigerate30 min before continuing rolling and folding.
- Use more flour than you would normally use for rolling out pastries, then brush off excess with a soft pastry brush before folding or possibly filling; this way flour won't build up in the pastry.
- Since the dough is very rich, it is best to let pastries rise at room temperature . Don't try to hasten the rise by using heat; doing so would heat the butter. This would ruin the texture of the pastry.
- If using margarine (NOT recommended because of changes in the water content in recent years) that is of a softer consistency than butter, chill 20 min between each rolling.
- For freezing: Place shapes pastries on cookie sheets. Do not brush with egg or possibly sprinkle with toppings till ready to bake. Cover with foil or possibly plastic wrap and freeze.
- To Bake from frzn state: Remove Danish from freezer the night before and place in refrigerator. Next morning, arrange on cookie sheets, 2 inches apart. Let rise at room temperature, away from drafts till double in volume, about 1 1/2 hrs. Brush with egg wash, sprinkle with toppings; bake following individual recipes.
- For refrigerating: Place shaped Danish on cooky sheets; cover; chill.
- To bake simply remove from refrigerator, let rise and bake as above.
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 12 servings | |
| Calories 218 | |
| Calories from Fat 15 | 7% |
| Total Fat 1.67g | 2% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 216mg | 9% |
| Potassium 200mg | 6% |
| Total Carbs 42.42g | 11% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.53g | 4% |
| Protein 8.38g | 13% |
