Danish Pastries or Wienerbrød (literally Viennese bread) are
wonderful mouthfuls of delight, they are however, a little time consuming to
make! All the work is put in to making the dough and they are definitely worth
the effort. The dough will keep well in the fridge, and you can have delicious
Wienerbrød whenever you like.
This recipe makes for a rather large batch which is intended
to make some and keep some, so you may want to half it.
Here’s how I made them
Ingredients
For the Pastry
- 1kg
flour
- 500
ml milk
- 2
tsp. Ground Cardamom
- 3
eggs (whisked)
- 1
tsp. salt
- 21g
Dried Yeast (about 3 sachets)
- 450
grams of butter (no that’s not a typo!)
- 120g
sugar (preferably granulated or caster)
Here are some suggestions for fillings (but use your
imagination)
·
Apple and Cinnamon (stew some chopped sour
apples with a knob of butter, a little water, sugar , and ground cinnamon)
·
Jam (lingonberry, raspberry, blueberry)
·
Cinnamon (sugar and lots of ground cinnamon)
-
Melt 125g of the butter (but keep the rest of
the butter in the fridge)
Let the butter cool slightly
-
In another saucepan gently heat the milk and the
sugar
-
Dissolve the yeast in the milk and sugar mixture
-
When the yeast has dissolved pour the melted butter
in to the mixture
-
Sift all of the flour, salt, and cardamom in to
a large bowl
-
Make a well and pour in the milk mixture and the
whisked eggs
-
Bring the dough together and gently knead
-
Allow to rest for about 30 minutes in a warm
place
-
While the dough is resting, cut the remaining
butter in to small pieces and return to the fridge
-
After the dough has rested, knock it about a
little and knead again on a floured surface
-
Roll the dough out in to a long rectangle, no more
than 1cm thick
-
With the wide end of the dough facing you, dot
some butter over exactly two thirds of the dough (from either left to
right or right to left leaving one third free)
-
Fold the third with no butter over the adjacent
third with butter
-
Fold these over the final third with butter
-
Roll this dough out in to another rectangle
-
Repeat with some more butter and fold and roll
-
And again…
-
Until all the butter is gone!
-
Wrap the dough in cling film and refrigerate for
a couple of hours
-
When you are ready to make some pastries preheat
your oven to 220 C
-
Cut off a piece of the dough and roll out to a
thin rectangle, no more than ¼ cm thick
-
Cut this in to squares
-
On each side of the square cut a slit halfway
towards the centre
-
Bring each corner toward the centre and pinch
-
Fill the centre with your favourite filling
-
Alternatively fill the centre of the rectangle
with the cinnamon and sugar mixture, roll up and chop in to swirls
-
Place the pastries on baking tray and bake for
about 10 minutes
·Enjoy these guys with a morning coffee
15 down, 12 to go…
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