Danish Pastry
By: Anonymous
Published: Thursday, February 11, 2010 - 11:00pm

Ingredients




4 cups flour, plain
cup milk
cup water, warm
40 grams butter
25 grams yeast, fresh
cup sugar (caster)
2 eggs
250 grams butter, unsalted
cup flour, plain
1 eggs
1 tablespoon milk

Preparation

1 Sift flour into a large bowl. 2 Melt the first portion of butter in the warm water. 3 Dissolve the yeast in the milk and mix in sugar, beaten eggs and warm water. 4 Make a well in the flour, pour in milk mixture and mix until smooth first with a wooden spoon and then with the hand. When dough comes away cleanly from sides of bowl, turn onto a floured surface and knead until smooth and elastic. 5 Place dough in a lightly greased bowl, turning dough so that it is covered lightly and greased all over. Cover with a damp cloth and leave to rise in a warm place for 45-50 minutes or until doubled in bulk. 6 Knock down dough and roll out into a rectangle three times as long as it is wide. 7 Soften the second portion of butter and mix with second portion of flour. 8 Spread the softened butter/flour over 2/3 of the dough. Fold the dough into thirds by folding the uncovered third over the butter and over again. Cover with a cloth and refrigerate 30 minutes. 9 Roll out again into a rectangle 3 X 1 and fold up again into thirds. Cover with a cloth and refrigerate another 30 minutes. 10 Repeat the rolling/folding/chilling process twice more. 11 Roll out dough 0.5cm thickness, cut into long triangles and roll and shape as per danish. allow to rise, brush with beaten egg and milk, bake 380C for 20 minutes until golden. 12 Serve with afternoon tea.