Danish is another kind of pastry with many layers. The way to make Danish is very similar to puff pastries, except that yeast is added to the dough in this case, and the danish has only 27 layers compared to the French puff pastries that often boast at least 60 layers.
The Danish has got a high fat content, and often laden with sugar. One wonders why it is a breakfast favourite nevertheless.
I remember the first Danish I saw was when Delifrance started selling them in shopping centers in Singapore. That must be in the late 1980s or so. I don’t have a sweet tooth, that’s why I’d always end up buying the savoury ones instead.
In this recipe, I have adjusted a classical Danish pastry recipe and make it possible to make Danish in 10 minutes, reduced the butter content by almost half with little compromise on the taste. It has been certainly fun shaping them for breakfast this morning, and honestly, not as easy as other pastries that I am more familiar with.
375g Plain flour
200g milk, cold
8g Instant yeast
50g Unsalted Butter
- Place all the ingredients except milk for the pastry dough into a mixer for about 1 minute.
- Pour in the milk and when it has mixed into a dough, allow to knead for another 2 minutes.
- Wrap the slab of butter within the dough and seal.
- Roll the dough into a rectangle. Make it as perfect a rectangle as possible.
- Do a letter (like folding a letter) into 3, remember to brush off extra flour. I put the dough in the fridge for 1 hour here to let it rise.
- Repeat the rolling and folding for a total of three times. You will have a total of 27 layers. Here, I left the dough in the fridge again for another hour before shaping it.
- Do not be tempted to fold more than thrice even if you think you can, the butter will then get mushed into the dough and you won't see the layers after that.
- Shape them to desired shapes, arrange them 2 inches apart, proof for another 2 hours and then bake them at 190C for 15 minutes.
*Recipe adapted from Kvalifood.com