Wayne Gisslen

Danish Pastry

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC

Method

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 ar

Per 1 ounce (28.35 g): Calories, 110; Protein, 2 g: Fat, 6 g (53% cal.); Cholesterol, 35 mg; Carbohydrates, 10 g; Fiber, 0 g; Sodium, 120 mg.