Danish Pastry Dough

Brioche-Style

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing and Fermentation

  1. In a bowl, mix the first quantity of milk with the yeast (a).

  2. Sift the flour on top of the yeast mixture. Add the eggs and melted butter (b).

  3. Dissolve the salt and sugar in the second quantity of milk (c). Add to the bowl.

  4. Mix for