Advertisement
3 pounds
Medium
By Rick Rodgers
Published 2002
The technique for this dough, used primarily for “Danish” pastries, is similar to the one required by puff pastry, which is also created from layering butter with dough. As with Butterteig, temperature is important: Only after the dough is cut out does it stand in a warm place for its final rise. The same basics about puff pastry applies to this dough.