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Danish Pastry Recipe - Wienerbrød - The "Danish"

Wienerbrød

This is an authentic traditional Danish pastry recipe... Not a pale imitation that just throws sugar on a pastry. Honestly it is a difficult recipe and not for the faint of heart, but if you've never heard applause after you served dessert, then this is a recipe to try. Danes generally make their pastries in this way. It is a recipe for a full tray of Danish pastries..., not the round individual bits that North Americans incorrectly associate with being a "Danish".

As a substitute to the cream you may choose to used stewed fruit.


Ingredients:

  • 0,705 oz/20g Fresh Yeast
  • 5 fl oz - 150 ml - 2/3 cup of Cold water
  • 2 egg yolks
  • ½ teaspoon salt
  • 1½ tablespoon sugar
  • 0,529 oz / 15g butter or margarine
  • 10,582 oz / 300g wheat flour
  • 11,464 oz / 325g margarine


Filler:

  • 5,291 oz/150g marzipan mass
  • 2 tablespoon wate
  • ½ cup jam


Brush:

  • egg

Garnish:

  • 1,764 oz/50g almond
  • cane sugar

Cream:

  • 1 egg
  • 0,882 oz/25g sugar
  • 2½ teaspoon corn flour
  • 8,454 fl oz - 1.3L – 1 (1/4) quarts of Milk
  • ½ pod of vanilla

Dough:

  1. Stir the yeast into the cold water. Add the egg yolks, salt, sugar, and whip vigorously. Crumble in the 0,529 oz/15g butter into the flour and mix it well. Add the liquid yeast mixture.
  2. Knead the dough well together, and let it rest 15 min.
  3. Spread the dough out onto a flat square baking sheet approximately 18x18 inches. Spread the margarine evenly onto 1 half of the spread out dough, leaving approximately 1 inch of the edge free from margarine. Make sure the edges are as straight as possible.
  4. Fold the 3 outer 1 inch edges of the margarine side onto itself, and then fold the middle together enclosing the margarine in the middle of the dough.
  5. Use a rolling pin to roll the dough out to its original size again.
  6. This time fold the dough 2 times so that there are 3 layers of dough. (As you would with a letter which is to be put in an envelope).
  7. Use a rolling pin to roll the dough out to its original size again. Let it rest in the fridge for 15 min.
  8. Take the dough out of the fridge and repeat step 6 and 7. Then place the dough in the fridge for another 15min
  9. Cut the edges of the dough with a sharp knife after the last roll-out. A properly rolled piece of dough will reveal a cross section of dough with multiple layers.

Cream:

  1. Whip the egg, sugar and corn flour together in an enamel or stainless steel saucepan. *Aluminum containers can result in discoloration with egg and milk.*
  2. Split the ½ vanilla pod and scrape out the grains. Save them.  Whip the 8,454 fl oz - 1.3L – 1 (1/4) quarts cold milk into the egg, sugar and corn flour mixture, and add the vanilla pod (not the seeds).
  3. Bring cream slowly to the boil during the whipping. Let it boil until curdling begins, and stir in the grains from the vanilla pod.
  4. Remove pot from heat. Remove vanilla pod and let the cream cool. Stir frequently to prevent a skin from developing.

Final:

  1. Cut the dough into two pieces and roll-out each piece out to a rectangular shape approximately 6inches x 16 inches. Due so on a flour covered table.
  2. Put dough pieces on a baking tray with waxed paper. Spread the cream in a long strip down the center of the dough. However not all the way to the edges.
  3. Pre-heat over to 437 ºF/225 ºC
  4. Fold long edges of the dough towards the center and together. You should end up with a long channel down the center where the cream is visible. Let pastry bars rise for approx. 20min.
  5. Brush the 2 Danish pastry bars with whipped egg. Sprinkle the Danish’s with chopped almonds/nuts, and cane sugar, and bake the pastry bars for approximately 20 min.
  6. Serve
  7. Accept the gratitude of your guests

 

LastUpdate: 2016-12-24 14:34:54