Danish pastries

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Preparation info

  • Makes

    28

    • Difficulty

      Complex

    • Ready in

      3 hr 30

Appears in

Breakfasts: Le Cordon Bleu Home Collection

Breakfasts

By Le Cordon Bleu

Published 1998

  • About

Although this recipe may he time-consuming, nothing quite matches the taste of this freshly made, rich and flaky yeast dough.

Ingredients

  • 1 kg (2 lb) strong or plain flour
  • 90 g (

Method

  1. Butter and flour a baking tray. Sift the flour, sugar and salt into a large bowl and make a well in the centre. Cream the yeast with 50 ml ( fl oz) of the milk. Stir in the remaining