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Ingredients
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- 1 1/2 1 1/2 1/2 cups (6.9 oz) all purpose flour
- 1 1/4 1 1/4 1/4 tsp active dry yeast
- 1 1 1 tbsp granulated sugar
- 1/4 1/4 1/4 tsp baking powder
- 6 6 6 tbsp salted butter
- 2 2 2 tbsp cream cheese (low fat is fine)
- small a small squeeze of lemon juice
- 1/2 1/2 1/2 cup (125 ml) milk
- more a.p. flour and granulated sugar for rolling
- 1 1/2 to to 45 hours before you plan to bake these, take the dough out the fridge and leave in a warm place to rise for 45 minutes .
- 2 flour your counter top and sprinkle about 2 tbsp of granulated sugar evenly over the flour. Pour the dough out onto the prepared surface and sprinkle it with flour and some sugar too.
- 1 the dough out into a rectangle, sprinkle on 1 tbsp of sugar and press it in with your rolling pin. Fold dough into thirds like a business letter (this is called a ‘turn’)* . Flip dough over.
- 4 step 4 twice more.
- Roll dough out and cut into shapes, fill, roll, whatever you’re doing with it.
- to 30 dough to rise on a lined cookie sheet for 30 minutes.
- to 150 to 150 degrees C.
- Brush risen pastries with an egg beaten with some milk.
- 20-40 for 20-40 minutes depending on size of pastry.
- to to Nad’s Bakery for this really useful picture.
- Maple Filling
- to 3-4 to fill 3-4 plaits
- 2 2 2 oz demerara sugar
- 50 50 50 ml maple syrup/ corn syrup**
- 1 1 1 tbsp salted butter
- 2 2 2 tbsp milk
- 1 1 1 tbsp cornstarch
- 2 2 2 tbsp polenta
- 1/2 1/2 1/2 tsp vanilla extract
- 2 sugar and syrup in a small pan over a medium heat for 2 minutes, take off the heat. Stir in butter.
- to milk with cornstarch, then add to sugar mixture.
- to 3 medium/low heat for 3 minutes.
- Take off the heat and stir in vanilla and polenta. Let cool before using.
- to using corn syrup or a mixture of the two syrups, add some maple extract to taste.
Preparation
Step 1
It’s half term at last! Two weeks of uninterrupted freedom, the only time I have to properly relax until the summer. Mock exams, A-level choices and GCSEs are just round the corner, makes me stressed just thinking about it!
This dough is so easy to make and use! It’s buttery and light, with a crisp, slightly flaky crust. It provides infinite possibilities; the dough can be rolled into croissants, spiralled into cinnamon rolls or filled and shaped into a coffee cake / danish.
I chose my filling in a heart beat – a nostalgic supermarket classic, maple-nut plaits; and some two-bite croissants.
makes enough for 3-4 medium plaits (6-8 servings)
In a food processor, mix the first 6 ingredients until fully combined. Add the lemon juice and milk, blend again for about 2 minutes until you get a soft, sticky dough. Transfer dough to a lightly oiled bowl and cover with oiled cling film. Refrigerate overnight.
In the morning, 1 1/2 hours before you plan to bake these, take the dough out the fridge and leave in a warm place to rise for 45 minutes .
Lightly flour your counter top and sprinkle about 2 tbsp of granulated sugar evenly over the flour. Pour the dough out onto the prepared surface and sprinkle it with flour and some sugar too.
Preheat oven to 150 degrees C.
Brush risen pastries with an egg beaten with some milk.
makes enough to fill 3-4 plaits
Boil sugar and syrup in a small pan over a medium heat for 2 minutes, take off the heat. Stir in butter.
Mix milk with cornstarch, then add to sugar mixture.
Return to medium/low heat for 3 minutes.
Take off the heat and stir in vanilla and polenta. Let cool before using.
** If using corn syrup or a mixture of the two syrups, add some maple extract to taste.
add one
This looks delicious! Do you think it’s possible to make the dough without food processor though? I have never made Danish pastry before.
You can use your hands, a pastry blender or a to rub the butter into the first 4 ingredients ( the same method as for when you make any other pastry or streusel for coffee cakes). Then add the rest of the ingredients and stir by hand or if you have a stand mixer, use that to mix it up. Refrigerate the dough overnight (as in step 1) and proceed from step 2.
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