*  Exported from  MasterCook  *
 
                            Danish Pastry Dough
 
 Recipe By     : Family Circle Magazine February 1974
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Cakes And Baked Desserts         Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      envelopes     active dry yeast
      1/2  cup           very warm water
      1/3  cup           sugar
      3/4  cup           milk -- cold
    2                    eggs
    4 1/4  cups          sifted all-purpose flour
    1      teaspoon      salt
    1      pound         butter
                         flour  for work surface
 
 Carefully read TIPS FOR THE BAKER at bottom of recipe before proceeding.
 
 1. Sprinkle yeast into very warm water in a 1 cup measuring cup. (“Very
 warm” water should feel comfortably warm when dropped on wrist.) Stir in
 1/2 teaspoon of the sugar. Stir until yeast dissolves. Let stand,
 undisturbed until bubbly and double in volume, about 10 minutes. Now you
 can tell the yeast is working.
 
 2. Combine remaining sugar, milk, eggs, 3 cups of the flour, salt, and
 the yeast mixture in a large bowl. Beat with electric mixer at medium
 speed, for 3 minutes (or beat with spoon for 3 minutes). Beat in
 remaining flour with a wooden spoon until dough is  shiny and elastic
 (dough capable electric mixer is fine, this is an old recipe!). Dough
 will be soft. Scrape down sides of bowl. Cover with plastic wrap.
 refrigerate 30 minutes.
 
 3. Place the sticks of butter 1 inch apart, between two sheets of waxed
 paper; roll out to a 12 inch square. Chill on cookie sheet until ready
 to use.
 
 4. Sprinkle working surface heavily with flour, about 1/3 cup; turn
 dough out onto flour; sprinkle flour on top of dough. Roll out to an 18
 x 13 rectangle. Brush off excess flour with a soft pastry brush.
 
 5. Peel off top sheet of wax paper from butter; place butter paper side
 up on one end of dough to cover 2/3 of the dough; peel off remaining
 sheet of waxed paper. For easy folding, carefully score butter
 lengthwise down the center, without cutting into the dough. Fold the
 third of dough which is not covered with butter over the middle third of
 the dough to enclose the butter completely. Turn dough clockwise so the
 open side is away from you.
 
 6. *Roll out to a 24 x 12 rectangle using enough flour to keep dough
 from sticking. Fold both side ends in to meet in the center of the dough
 (creating a folded edge at both sides of dough). Fold in half to bring
 the two folded edges together and create four layers of dough. Turn
 again so the open side is away from you.
 
 * Repeat rolling and folding this way two more times. Keep the dough to
 a perfect rectangle by rolling straight up and down and from side to
 side. When it is necessary, chill the dough between rollings. Clean off
 the working surface each time and dust lightly with flour. Refrigerate
 dough 1 hour or more (even overnight, if you wish) to relax dough and
 firm up butter layers). Cut dough in half. You can see the buttery
 layers, which when baked become flaky and crisp. Work with only half the
 dough at a time. Keep the other half covered and refrigerated until
 ready to use.
 
 At this point  use dough to make pastries like Cheese Danish,  Almond
 Crescents etc. See individual recipes.
 
 ** TIPS FOR THE BAKER:
 It is important to keep butter enclosed in dough.  If it oozes out,
 immediately sprinkle with flour and if dough becomes too sticky to
 handle it is probably because the butter has softened. Just chill 30
 minutes before continuing rolling and folding.
 
 Use more flour than you would normally use for rolling out pastries,
 then brush off excess with a soft pastry brush before folding or
 filling; this way flour will not build up in the pastry.
 
 Since the dough is very rich, it is best to let pastries rise at room
 temperature . Do not try to hasten the rise by using heat; doing so
 would melt the butter. This would ruin the texture of the pastry.
 
 If using margarine (NOT recommended because of changes in the water
 content in recent years) which is of a softer consistency than butter,
 refrigerate 20 minutes  between each rolling.
 
 For freezing: Place shapes pastries on cookie sheets. Don't brush with
 egg or sprinkle with toppings until ready to bake. Cover with foil or
 plastic wrap and freeze.
 
 To Bake from frozen state: Remove Danish from freezer the night before
 and place in refrigerator. Next morning, arrange on cookie sheets, 2
 inches apart. Let rise at room temperature, away from drafts until
 double in volume, about 1 1/2 hours. Brush with egg wash, sprinkle with
 toppings; bake following individual recipes.
 
 For refrigerating: Place shaped Danish on cooky sheets; cover;
 refrigerate. To bake simply remove from refrigerator, let rise and bake
 as above.
 
 Formatted and shared by dianne@olynet.com
 
 
 
 
 
 
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 NOTES : Makes 2 large pastries OR 24 individual pastries OR 1 large
 pastry and 12 individual pastries.