220 ml (1 cup – 1 tablespoon) warm whole milk, between 40° C and 43° C (105° F and 110° F)
57 g (¼ cup) caster (superfine) sugar, divided
8 g (2 1/8 teaspoons) instant yeast (quick rise)
250 g (2 cups) plain (all-purpose) flour
250 g (2 cups) bread flour
3 g (½ teaspoon) salt
2 large eggs, lightly beaten with a fork
71 g (5 tablespoons) unsalted butter, melted and cooled
Seeds from 1 vanilla bean
In bowl of stand mixer, whisk together milk and 1-teaspoon sugar.
Add the yeast and whisk together. Let stand at room temperature, 5
minutes.
Add the flour, the remainder of the sugar, salt, eggs, butter and
vanilla seeds. Attach bowl to mixer and fit with paddle attachment. Mix
together on low speed until just combined, 1 minute.
Replace paddle attachment with dough hook attachment. Mix on low
speed until soft dough forms (sticky) and dough begins to clean up the
sides of the bowl, about 15 minutes.
Remove bowl from mixer. Scrape down any dough remaining on the sides
and bottom of bowl with a dough scraper and form into a ball (inside of
the bowl). Remove from bowl, lightly dust bowl with flour. Return dough
to bowl, cover with a kitchen towel. Let stand in a warm place away
from drafts, 30 minutes.
Line rimmed baking sheet with non-stick baking paper. Lightly dust with flour.
Transfer the dough using a dough scraper onto prepared baking sheet.
Cover with a sheet of non-stick baking paper and then plastic wrap.
Transfer too refrigerator, chill, at least 2 hours and up to overnight.
Prepare roll-in fat (see below).
Remove pastry dough from refrigerator. Transfer pastry dough to a
clean work surface lightly dusted with flour. Lightly dust rolling pin
and the surface of the dough.
Roll dough into a 28 cm (11-inch) square. Remove plastic wrap from
butter packet and place diagonally on top of the dough square. Fold one
outside corner of dough in toward the centre and bring the opposite
corner of dough in and over so that the two corners meet and overlap.
Pinch edges of dough to seal. Repeat with the other two corners. Butter
should be completely enclosed and the edges completely sealed.
Using a rolling pin, gently tap the dough, starting from the centre
of the dough and going outward, until the square becomes larger and the
butter begins to soften. Roll the dough into a 36 cm (14-inch) square,
checking often to make sure dough is not sticking to your work surface;
lightly dust with flour as needed. (When rolling the dough it’s
important to roll in long movements to ensure the butter is evenly
distributed to the edges of the pastry, refrain from rolling in short,
back and forth movements.)
Each time before folding and rolling the pastry dough it’s important to brush any excess flour from the surface.
To perform the first single-fold or letter-fold, visually divide the
sheet of pastry into thirds. Fold one of the outer thirds of pastry
over the middle third of pastry. Fold the remaining outer third of
pastry over the folded dough (like folding a business letter). Folding
the pastry dough in this manner triples the number of layers in the
dough each time. (When folding the dough make sure the corners meet and
the edges are perfectly aligned.) Wrap the pastry dough in plastic and
refrigerate, 30 minutes. (Chilling the pastry is essential because it
allows the dough to relax and also allows the butter to firm up again.)
Rotate the pastry 90 degrees and roll out and fold the pastry again
as before. (With each fold, it’s important to rotate the pastry 90
degrees from the previous one before rolling. This ensures the gluten is
stretched equally in all directions making the pastry dough much easier
to roll and it will also ensure the pastry will rise properly.) The
second single-fold is complete. Wrap the pastry dough as before and
chill again, 30 minutes.
To perform the last single-fold, rotate pastry 90 degrees and roll
out and fold the pastry again as before. Wrap pastry in plastic and
chill, 1 hour. (If not using immediately, pastry dough can be stored,
well wrapped, in the refrigerator for 3 days.
Line 5 rimmed baking sheets with non-stick baking paper. Prepare egg
wash. Remove pastry dough from refrigerator and transfer to a lightly
floured work surface. Cut the pastry in half. Working with one piece of
pastry dough at-a-time keeping the remaining piece refrigerated.
Lightly dust the surface of the pastry dough and rolling pin with
flour. (See below for rolling, trimming, cutting and shaping pinwheel
Danish pastries and snail Danish pastries. An important tip for you,
when trimming and cutting pastry, if using a pastry wheel, roll in one
direction, if using a knife, cut straight down, do not use a sawing
motion. This tip will ensure a good rise because it prevents pinching of
the pastry.)
Viennoiserie (sweet yeasted laminated dough – Danish, croissant and
brioche) are typically egg washed twice. Once after shaping and again
just before baking. Egg washing the pastry prevents a skin from forming
on the pastry and it also enhances the colour of the crust. Very
carefully apply a thin coat (pastry is very delicate, take care not to
deflate or damage the shaped pastry) of egg wash on each shaped pastry
with a pastry brush (soft bristles is best) making sure it does not pool
on or around the base of the pastry.
To proof pastry (final dough rise), cover with plastic wrap (I
usually place some liqueur glasses around the pastry to allow room for
the pastries to rise. This also prevents the plastic from touching the
pastry). Place in a warm spot away from drafts and allow pastries to
proof 90 minutes and up to 2 hours (depending on the temperature of the
room). (For extra good measure I drape a warm towel over top.) If you
prefer, at this point the shaped pastry can be refrigerated overnight
and proofed in the morning. Keep in mind proofing may take longer after
refrigeration.
To bake pastries, preheat oven to 190° C (375° F). Apply a second
thin coat of egg wash with a pastry brush. Carefully degas the centre of
each pastry by pressing down with the back of a demitasse spoon (small
spoon) in preparation for filling. Spoon filling into the centre of each
pastry. Spritz the surface of the pastry with water and bake until
golden, about 20 minutes.
Transfer to wire rack. Apply a thin coat of cherry glaze with a
pastry brush. Let cool on the baking sheet for 2 minutes. Remove from
baking sheet and transfer to a wire rack placed on top of a sheet of
non-stick baking paper. Let stand until completely cooled.
Using a squeeze bottle apply icing in a zigzag motion.
Roll-In Fat {Panetto or Beurrage}
339 g (1½ cups or 3 sticks) unsalted butter
3 tablespoons flour
Sprinkle half of the flour onto a sheet of non-stick baking paper.
Arrange the butter sticks in an even layer (touching) on top of the
flour. Sprinkle the remaining flour over the butter sticks.
Place a second sheet of non-stick baking paper on top of the butter
sticks. Using a rolling pin hit the butter to soften it forming 18-cm
(7-inch) square. Cover butter packet with plastic wrap. Chill in the
refrigerator until firm, at least 30 minutes.
To Cut and Shape Pinwheel Danish Pastries
Roll the pastry dough into 39-cm (15¼-inch) square. Using pastry
wheel or sharp knife, trim 6-mm (¼-inch) off the edges of the square.
Brush away any excess flour with a pastry brush.
Cut the pastry dough into nine 13 cm (5-inch) squares. Working with
one dough square at-a-time, cut slits from the corners in toward the
centre (essentially creating four triangles within the square) making
sure to not cut through the centre. Fold the right tip of each triangle
into the centre and press down to secure the shape. Transfer pastries (6
per sheet) to prepared baking sheet. Continue with step 17 above.
To Cut and Shape Snail Danish Pastries
Roll the pastry dough into 41-cm (16¼-inch) square. Using pastry
wheel or sharp knife, trim 6-mm (¼-inch) off the edges of the square.
Brush away any excess flour with a pastry brush. Fold the pastry dough
in half.
Cut the pastry dough into twenty 2 cm (¾-inch) wide strips.
Working with one folded strip at-a-time, very gently stretch the pastry about 30 cm or 12-inches long.
Use your index finger to secure the open end of the pastry strip to
the work surface (this becomes the centre point of the pastry). Twist
the pastry strip with your free hand. Wrap the twisted strip around the
centre point and secure the tail under the pastry. Transfer pastries to
prepared baking sheet (6 per sheet). Continue with step 17 above.
Egg Wash
1 large egg
2 tablespoons whole milk
In a small bowl, blend together egg and milk with a fork.
Danish Pastry Filling
Every summer I prepare and can my own cherry pie filling. It’s ironic
because I use the pie filling for everything from turnovers to pastry
fillings and cheesecake topping but not for pie filling. Store-bought
cherry pie filling (one works great too or fill the pastries with your
favourite jam or pastry cream with fresh fruit.
Cherry Glaze {Glassa alla Marmellata di Ciliegie}
80 ml (1/3 cup) cherry jelly (or apricot jam)
1 tablespoon water
In a small saucepan over low heat, bring jelly and water just to a simmer, stirring to combine well.
Strain through a fine mesh sieve into a small bowl.
Danish Pastry Icing {Glassa di Zucchero}
Depending on how much icing you drizzle over each pastry you may have
to make a second batch of the icing. I would recommend starting with
one and if needed, prepare a second batch. This will also prevent the
icing from getting to thick, which makes it difficult to drizzle.
2 tablespoons milk
125 g (1 cup) confectioners’ sugar, sifted
Place milk into a small, deep bowl.
Add confectioners’ sugar; stir to well combine (make sure there are no lumps).
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