Our dear Danish

Around here we all look forward to Fridays and Saturdays, and it’s not because it’s almost the end of the week.  It’s because we make Danish on those days.  Lately it’s been cheese, and once it a while we top it off with housemade jam.  Many people these days know Danish as merely a boxed, sticky, overly sweet pastry that was made who-knows-when.  Not here. Like everything else we serve, they are made from scratch.

Our version has a hint of cardamom is and the dough turned with a high fat-content butter.  The video will show you the how and the recipe below will give the specifics.  Perhaps you’ll make some this weekend, giving you a little extra something to look forward to.

Ingredients
70g fresh yeast
240ml cold whole milk
340g bread flour
225g cake flour
50g granulated sugar
1 tsp salt
1 tsp cardamom
50g beurre en pommade (softened butter)
2 eggs
340g butter

Procedure
Combine all dry ingredients and cut in the beurre en pommade until completely incorporated

Dissolve the yeast in the milk and add the eggs.

Add to the dry ingredients and mix just to combine.

Wrap and chill for at least 30 minutes.

Pound the butter into a rectangle.

Roll the dough into a rectangle twice the size and cover half of it with the butter. Fold the dough to make an envelope and since the edges.

Make a single fold and chill for 20-30 minutes. Repeat 2 more times for a total of 3 folds.

Chill for an hour before shaping into the desired pastry. Proof. Bake at 375F until golden brown.

Upon removing from the oven, glaze with a neutral glaze and then with a sweet glaze.