CLASSIC DANISH (DOUGH OR DETREMPE) - FULL RECIPE

By efriend

Equipment:
• Stand mixer with dough hook attachment • By hand: Medium size bowl and dough whisk
or wooden spoon

Ingredients

• Sponge:
• 5 ounces (142 g) water
• 8.5 ounces (241 g ) whole milk – scalded and
• cooled to 90 degrees
• 1/2 ounce (14 g) instant yeast (SAF Red or Gold)
• 11 ounces (300g) unbleached bread flour
• (1st flour)
• Remaining Ingredients:
• 6 ounces, (184 g) whole eggs
• 21 ounces, (600 g) unbleached bread flour
• (2nd flour)
• 3.8 ounces (108 g) sugar
• 2.5 ounces (72 g) unsalted butter
• .6 ounce (16 g) salt
• 1/2 teaspoon Colette’s Baking Spice Blend, or
• ground cardamom
• 1 teaspoon vanilla extract
• Colette’s baking spice blend:
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/8 teaspoon nutmeg
• Mix the spices together and store any leftover in an
• airtight container.

Details

Servings 22

Preparation

Step 1

1. In the mixer bowl, combine water, milk, yeast. Let sit 1 minute for the yeast to hydrate.
2. Add 1st flour. Stir to combine until smooth, about one minute. The sponge will look very wet.
3. Cover and let sit at room temperature for 2 hours.
4. Place the mixer bowl on the mixer, fitted with the dough hook attachment.
5. Add eggs, 2nd flour, sugar, butter, salt, cardamom or spice blend and vanilla extract on top of the sponge.
6. Mix on low speed for 4 minutes until the dough reaches "clean-up" stage and clears the side of the bowl,
7. Remove the dough from the mixer bowl and knead briefly by hand – about 1-2 minutes. If the dough is
sticky, flour your hands and not the work surface. The dough should feel light and undeveloped.
8. Place the dough in a buttered bowl, cover with plastic wrap and refrigerate for 4-8 hours.