Danish pastry. Anyone made it 2 ways...rolling and chilling over 3 days as opposed to one? ........

M

Marg CDN

Well-known member
I have always made it by chiling and rolling over 3 days. But I lost my recipe and most of what I find now, is a one day process.

Just wondering if anyone has tried both methods and if there is a vast difference. I'm just at the 'about to do the first butter layer now' stage.

Thanks

Geez, if I had known that this method was around I might have made it more often. (Imagine the hips that would have created)

 
My danish pastry recipe calls for mixing the dough

one day, letting it rise for a few hours in the fridge, then doing the fold and roll routine with the butter, refrigerating again overnight.
I've not done a 1-day or 3-day version.
I love the recipe I use, as it's easy to mix, and very easy to roll and work with. Not so bad in the taste department, either!

 
Of course I will share. REC: Apple Danish

I use this dough for a number of recipes, but I generally just follow the shape and top suggestions in the attached.

* Exported from MasterCook II *

Apple Danish Pastries

Recipe By : Woman's Day Encyclopedia of Cookery
Serving Size : 24 Preparation Time :0:00
Categories : Breads Breakfast/Brunch
Tried & True

Amount Measure Ingredient -- Preparation Method

2 Packages Dry Yeast
1/4 Cup Water -- 105°-115°
3/4 Cup Milk -- scalded
1/3 Cup Sugar
2 Teaspoons Salt
1 1/3 Cups Butter Or Margarine
1/2 Teaspoon Lemon Extract
3 Large Eggs -- beaten
4 1/2 Cups All-Purpose Flour
1 Can Sliced Apples -- 20 ounce
3 Teaspoons Cinnamon

Sprinkle dry yeast into warm water. Let stand a few minutes; then stir until dissolved. Pour hot milk over sugar, salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add flour gradually. Place the dough in a greased pan (13x9x2 inches). Chill for 1 to 2 hours. Turn chilled dough out onto a floured board. Roll into a rectangle 16x12 inches. Spread 1/3 cup butter over 2/3 of the dough. Fold the unspread portion of the dough over half the covered portion. Fold the third section over the first two. Roll the dough to its original size and repeat the process twice, using the remaining butter. Return the dough to the refrigerator and chill overnight. Next day, divide the dough in half. Roll each half into a rectangle 14x9 inches. Cut into strips 14x3/4 inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each roll. Mix the cinnamon with 1/2 cup of sugar and sprinkle each roll with some of the mixture. Cover. Let rise in a warm place, free from drafts, until doubled in bulk. Bake in preheated 375° oven for about 12 minutes or until golden brown.


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NOTES : Any canned fruit filling can be used as topping, or for cheese danish- mix 3 ounces of farmer cheese with an egg yolk and a few tablespoons of sugar(to taste) and a few drops of an extract of your choice. When mixed to a creamy consistency, place a dollop in the conter of each roll before rising. Bake as above.

 
Thank you for the recipe - it looks like it will be delicious!

I have a question, where it says:

"Spread 1/3 cup butter over 2/3 of the dough."

Is that butter supposed to be softened or melted?

 
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