Danish Dough in a Hurry

Yeast Breads
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Danish Dough in a Hurry

Ingredients

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 ¾ teaspoons instant active yeast
  • ¼ teaspoon ground cardamom
  • 1 cup or 2 sticks cold unsalted butter cut into ½ inch cubes
  • ½ cup whole milk
  • 2 tablespoons water
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • ¾ stick or 6 tablespoons cool not cold, unsalted butter, sliced lengthwise into thin slices.

Instructions

  • In a food processor, pulse flour, sugar, salt, yeast and cardamom until well combined.
  • Add cubed butter and pulse until butter pieces are the size of large peas.
  • In a medium bowl, whisk together milk, water, egg, and vanilla.
  • Pour flour and butter mixture into a large mixing bowl. Add liquid ingredients and gently blend together until a dough forms. Dough will be rough looking.
  • On a lightly floured work surface, roll dough into an 8 x 18” rectangle. Place slices of butter side-by-side in the center of the dough.
  • Fold one short edge of dough over the butter and fold the other short edge on top as if folding a letter and enclosing the sliced butter.
  • Roll dough into a large rectangle about 10 x 18” and 1/8 inch thick.
  • Fold the 2 shorter edges in, to meet in the middle. Now fold in half as if closing a book.
  • Repeat rolling dough out to a 10 x 18” rectangle, and do a book fold as in step 8.
  • Repeat rolling dough out, and do one last book fold.
  • At this stage, the dough can be wrapped in plastic wrap and allowed to rest in the refrigerator for about 30 minutes to one hour or left overnight.