Nick Malgieri

Danish Pastry Dough

Preparation info
  • About

    3 pounds

    dough
    • Difficulty

      Easy

Appears in
How to Bake
How to Bake

By Nick Malgieri

Published 1995

  • About

This dough is similar to both brioche and croissant doughs, and is actually a combination of the two. The recipe is freely adapted from Wiener Süss-speisen (Viennese Sweets) by Eduard Mayer.

Ingredients

Dough

  • 1 cup milk
  • 4½ teaspoons (2 envelopes) active dry

Method

  1. For the dough, in a small saucepan over a low flame, heat the milk just until it feels warm, about 110 degrees. Pour it into a small bowl, and whisk in the yeast. Set aside.
  2. Place the dry ingredients in the bowl of a food processor fitted with a metal blade; pulse several times just to combine. Add the 4 tablespoons of butter and pulse 6 or 8 times, until the b