Danish Pastry Dansk Wienerbrod Recipes

DANISH PASTRY (DANSK WIENERBROD)

Steps:

• Sift flour and mix with sugar and salt. Mix yeast with a little cold milk. Add this, the rest of the milk and the beaten egg to flour and sugar. Beat well until smooth with a wooden spoon. Roll out the dough on baking board to 1 finger thickness. Spread small pieces of butter on 2/3 of the dough. The butter must have same consistency as the dough; if it is too soft it melts into the dough. Fold together into three layers like folding a napkin, first the part without butter. Roll out and fold again. Repeat three or four times. Leave in a cold place for 1/2 hour. This is the dough with which many different kinds of Danish pastry is made. When pastry is shaped, place on baking sheet and leave in cold place to rise for 15 to 20 minutes, then brush with egg white and bake in a fast oven until golden brown. COCKS COMBS (HANEKAMME): Roll out dough to finger thickness and spread with a paste made of equal parts of butter and sugar, then cut into square pieces 4" x 4". Place filling across middle and fold over. Press the edges firmly together and make 4 or 5 deep slashes in this side. Let rise, brush with egg white and spread with chopped almonds and sugar. SPANDAURERS: Roll out dough, spread with paste and cut as above. Place filling in middle. Fold corners to the center and press down. After baking drop 1 teaspoon of jelly in the center and spread with frosting of confectioners sugar and water. CHOCOLATE BUNS (CREMEBOLLER): Roll out dough, spread with paste and cut as above. Place filling of vanilla creme in middle, fold corners to the center, forming dough as a ball and place upside down on baking sheet. After baking spread with frosting of confectioners sugar, cocoa and water. As filling may be used apple sauce, jelly, prunes, vanilla creme or almond paste: VANILLA CREME: Mix 1 egg yolk, 1 tablespoon sugar, 1 tablespoon flour and 3/4 cup milk and cook until thick. Take off, add 1/2 teaspoon vanilla extract and cool stirring occasionally. ALMOND PASTE: Cream 1/2 cup butter, add 1/4 lb. ground, blanched almonds and 1/2 cup sugar and mix well until smooth. Another kind of almond paste without butter is made of: 1/4 lb. almonds, 1/2 cup sugar and 3 egg whites. Work well together until smooth. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957. Posted by Stephen Ceideberg; March 9 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

DANSKA WIENERBRöD - DANISH PASTRY

Steps:

• Dissolve sugar in milk and add yeast.
• Sift flour and salt together; rub in 6 tablespoons of butter and mix to a dough with the eggs and yeast mixture.
• Knead five minutes and roll into a rectangular sheet about twice as long as it is wide.
• Cut about half the additional butter into small lumps about the size of peas over 2/3 of the dough.
• Fold the part of the dough that does not have butter on it over half the butter-covered portion; then fold the other third over the first two layers, so that you now have 3 thicknesses of dough (something like an envelope).
• Press down the edges all the way around and roll out fairly thinly.
• Repeat the process of cutting the remaining butter on 2/3 of the dough, folding to 3 thicknesses and rolling out.
• It may be necessary to repeat once again to get all the butter incorporated.
• Cover with a cloth and set aside at room temperature for 1/2 hour, then roll out and shape as desired.
• let rise until light, but not quite doubled in bulk as it will continue to rise in the oven.
• Bake in a preheated 375F oven for 15 to 25 minutes, depending on the size of the rolls.
• Pastry shapes: Roll dough 1/2" thick, cut into strips 1/2" wide by 8" long. Twist strips and form into rings or figure-8's.
• Triangles: Roll dough 1/2" thick, cut into squares. Spread with almond paste, fold over the corners into an envelope and press down the edges. When baked, spread with frosting.
• Pinwheels: Roll dough 1/2" thick, cut into 4" squares and cut dough from each corner almost to the center. Fold each alternate point to the center, pressing down firmly.