13398 Copenhagen Yeast Dough Yields 24 to 36 pastries. Wed Aug 06 08:32:00 -0700 2008 Mon Jul 20 14:44:53 -0700 2009 Licensed http://www.chow.com/recipes/13398 Mon, 20 Jul 2009 21:44:53 GMT This makes a particularly light and flaky Danish pastry.

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  • In a bowl, combine the flour, yeast, milk, salt, egg, egg yolks, sugar, 3 tablespoons butter, and a generous pinch of cardamom. Mix well until the mixture just holds together. Turn onto a board and knead 8 times, with a pastry scraper or pancake turner, by lifting and pressing the dough onto itself. Wrap in lightly flocred foil or in a plastic bag. Shape into a cake about 5 inches square and 1 inch thick. Refrigerate for 20 minutes.
  • Work the remaining butter in a bowl of ice water, or in a plastic bag, until malleable, but not oily. Shape into a block, about ¾ inch thick.
  • Roll the pastry into a 12-inch square. Place the block of butter on it diagonally and bring the corners of the dough over the butter to meet in the center. Press edges together. Roll the pastry on a lightly floured board until it is three times longer than wide. Fold in thirds. Let rest 20 minutes. Roll and fold again, and let rest 1 hour. It is now ready to shape into pastries. Once the pastries are shaped, let them rise for 20 minutes.
  • Preheat oven to 400° F.
  • Bake until golden brown.
  • Can be frozen.
    • ]]>     http://www.chow.com Terence Janericco 45 Breakfast/Brunch 3½ cups flour

    ]]>     3 packages dry yeast

    ]]>     1 cup milk

    ]]>     301 pinch of salt

    ]]>     1 egg

    ]]>     2 egg yolks

    ]]>     298 ¼ cup sugar

    ]]>     3 tablespoons butter

    ]]>     275 ⅛ teaspoon ground cardamom

    ]]>     1½ cups butter

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