Danish Pastry

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric %

Method

Procedure

Mixing

Modified straight dough method

Develop the dough 3–4 minutes at second speed.

Rest in retarder 30 minutes.

Roll in last quantity of butter. Give 4 three-folds.

Makeup</