Name: Processor Danish Pastry
Cuisine: Danish
Ingredients: 350 g white bread flour; 1 large egg, at room temperature; 250 g unsalted butter, cold, cut into ½cm slices; 7 g (1 sachet) easy-blend yeast or 15 g fresh yeast; 1 teaspoon salt; 125 ml milk, at room temperature; 25 g caster sugar; 60 ml warm water

Preparation info

Difficulty
Easy

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

I’ve mentioned Beatrice Ojakangas already in the recipe for Finnish rye bread. I came across her joyfully easy way of making Danish pastry in Dorie Greenspan’s Baking with Julia. I’ve adapted it to fit my practice and prejudices, but her idea of mixing everything in the food processor is revolutionary