Danish Pastry

Preparation info

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

Ingredients U.S. Metric Percentage

Method

Procedure

Mixing:

  • Modified straight dough method:

    1. Scald milk. Cool to lukewarm.
    2. Mix butter, sugar, salt, and spice until smooth, using paddle. Beat in eggs and yolks.
    3. Mix flours with dry yeast. Add liquid (from step 1) and the flour to the bowl with the butter/sugar/egg mixture. With dough arm, mix