Danish Pastry - Quick Method

By norsegal8

There is a quick method for making Danish. Rather than folding and rolling a layer of butter into a yeast dough, the butter is first cut into the dough as in making a pie crust. I like this method of making the dough and refrigerating it overnight. You can get by without the folding and rolling, but I like to do it a couple of times to flatten out the pieces of butter that are mixed into the yeast dough.

Ingredients

• 3 1/2 to 4 cups all-purpose flour
• 1 1/2 cups chilled unsalted butter
• 2 packages active dry yeast
• 1/2 cup warm water, 105 to 115 degrees
• 1/2 cup heavy cream
• 1/2 teaspoon freshly crushed cardamom seed
• 1/2 teaspoon salt
• 2 eggs, at room temperature
• 1/4 cup sugar

Details

Servings 24

Preparation

Step 1

Measure 3 1/2 cups flour into a bowl, or into the work bowl of the food processor with the steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.

In a large bowl, dissolve the yeast in the warm water. Let stand for 5 minutes. Stir in the cream, cardamom, eggs, salt and sugar.

Turn the butter/flour mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight or up to 4 days.

Turn the dough out onto a lightly floured surface; dust with flour. Pound and flatten to make a 16- to 20-inch square. Fold into thirds, making 3 layers. Turn the dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat the folding and rolling again if you wish. Wrap and chill the dough for 30 minutes or as long as ovenight. For filling, shaping and baking, follow Danish-making instructions.