Danish Pastry Dough
A softer, rich-dough product that are made with a filling or topping. Preparing fillings is an important part of making sweet rolls, Danish pastry, and croissant-dough products.
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Using the modified straight dough method--if using fresh or active dry yeast, soften the yeast in part of the liquid in a separate container. If using instant yeast, mix it in with the flour. Add the eggs gradually, but as fast as they are absorbed. Add the liquid, mix briefly. Add the flour and yeast. Mix to a smooth dough.
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Rich doughs are those with higher proportions of fat and, sometimes sugar and eggs as well.
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Ingredients
Yield 50 oz. (3 lb 2 oz)
- Butter, 2.5 ozSugar, 3 oz
- Nonfat milk solids, 1 oz
- Salt, .4 oz
- Cardamom or mace, .04 oz (1/2 tsp)
- Whole egg, 4 oz
- Egg yolk, 1 oz
- Bread flour, 16 oz
- Cake flour, 4 oz
- Yeast, .4 oz
- Water, 8 oz
- Butter for rolling in, 10 oz.
Step by Step
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Method
Modified Straight Dough Method
- Develop dough, 3-4 min. on second speed
- Instant yeast = mix with flour
- Combine fat, sugar, salt, milk solids, flavorings, and mix until well combined
- Add eggs gradually, but as fast as they are absorbed
- Add liquid, mix briefly
- Add flour and yeast, mix to a smooth dough
- Shape into a rectangle = 1" thick and wrap up (in class, this was the stopping point.
- Without the class period, allow to rest, 30 min. keeping at 60-65 degrees. Perform four 3-folds (not the book style, but overlapping with 3 layers)
To lock-in the butter block:
- The butter block will go 2/3 the length of the dough (not half like the puff pastry). I rolled mine out to 9.5" x 6"
- 9.5 x 1.5 = 14.25" length of the pastry, with 6" wide.
- Fold the top down to middle, buttom up to middle, and roll out.
- Then roll out to 14.25x6" again, perform 3-fold, and repeat 2 more times for three total.
For the Vol au Vents and Pinwheels, we cut the Danish dough out to 4x4 squares.
Vol au Vents:
- Fold squares in half to make a triangle.
- Make cut lines about 1/2" on the dough from the top of the triangle toward each of the points, and then with bench scraper cut into dough making sure not to cut through the top.
- Unfold the square. Brush with egg wash.
- Fold each cut strip to the opposite side to make a diamond-shaped pastry with a raised border all around. Press corners to seal
- Proof for 20 min at 85 degrees F
- Egg wash again
- With a pastry bag or spoon, deposit about 2 tsp pastry cream in the center of each pastry. Fill with filling (cherries). You will need about 1 oz cherries or filling for each pastry.
Pinwheels
- Take the square, make a cut about 1 ½” long from the corner of each square toward the center
- Brush each square with egg wash. Fold alternating corner flaps toward the center to make a pinwheel
- Proof for 20 min at 85 degrees F
- Egg wash again
- With a pastry bag or spoon, deposit 2 tsp pastry cream at center of each pinwheel. Place an apricot half or other filling on top of the pastry cream, cut side down.
Bake at 350 degrees F for 15 min or until golden brown. Cool and brush with clear glaze or apricot glaze.