BEURRAGE (BUTTER BLOCK) FOR DANISH DOUGH - FULL RECIPE

By efriend

Equipment
• Stand mixer – paddle attachment
• Handheld mixer with beaters
• Rolling pin
• Spatula or plastic bowl scraper
• Zip-top bag – gallon size, 10 x 11 inches
(25.5 x 28 cm

Ingredients

• 16 ounces (454 g) unsalted butter

Preparation

Step 1

1. Cut the butter into cubes and place in the stand mixer fitted with the paddle attachment.
2. Start on low speed (speed 1-2 on a KitchenAid mixer) and mix until the butter no longer clings to the
paddle.
3. Change to medium speed (speed 4-5 on a KitchenAid mixer) and mix until the butter is smooth about
two minutes. The butter should still very cool and have retained its bright yellow color.
4. Remove the butter from the bowl and place in zip-top bag – roll into bottom corners and then roll toward
the top of the bag. The butter should fill the bag and be smooth and flat.
5. Place in the refrigerator for 30 minutes. The butter block can be made several days ahead