Danish Pastry Recipe - Wienerbrød - The "Danish"
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.
- 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
- 5,291 oz/150g marzipan mass
- 2 tablespoon wate
- ½ cup jam
- 1,764 oz/50g almond
- cane sugar
- 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
- 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.
- Knead the dough well together, and let it rest 15 min.
- 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.
- 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.
- Use a rolling pin to roll the dough out to its original size again.
- 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).
- Use a rolling pin to roll the dough out to its original size again. Let it rest in the fridge for 15 min.
- Take the dough out of the fridge and repeat step 6 and 7. Then place the dough in the fridge for another 15min
- 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.
- 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.*
- 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).
- Bring cream slowly to the boil during the whipping. Let it boil until curdling begins, and stir in the grains from the vanilla pod.
- Remove pot from heat. Remove vanilla pod and let the cream cool. Stir frequently to prevent a skin from developing.
- 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.
- 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.
- Pre-heat over to 437 ºF/225 ºC
- 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.
- 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.
- Accept the gratitude of your guests
LastUpdate: 2016-12-24 14:34:54