Fat Friday #36 Danish Pastry

So last week I had a synoptic test in which I had to prepare Florentines, Croissants, Sacher tort, Baked Alaska and classic Danish. I did very well I not only passed but I also got a... so happiness all round! It was my last pastry test but I have one more assignment left which is a centrepiece display but more on that soon. Lets get back to my favourite day of the week, its Fat Friday. This week is Danish pastry, its very similar to last weeks croissant dough, but more buttery. Again the suggestion is to weigh everything in pounds and ounces because its foolproof to make, if you weigh it this way.

 

Recipe makes about 12 small Danish (Kindly provided by my pastry tutor):

• 1 lb Strong Flour / (680.39g)
• 1oz butter/(113.40g)
• 10oz butter
• 1oz milk powder/(28.35g)
• 1 egg
• 1 oz sugar/(680.39g)- Extra sugar
• Pinch of salt
• 1 oz yeast/(680.39g)
• 1 batch of Crème patisserie
• Ground cinnamon
• Raisins that have been soaked in boiling water (so that they are plump, best to do this about 2 hours before)

Equipment:

• Sieve
• Saucepan
• Bowl x 2
• Clingfilm
• Rolling Pin
• Knife
• Pastry brush
• Baking sheet lined with silicone paper
• Palette knife

Method:
1.Sieve the flour, salt and milk powder.
2.Add 1 oz butter and rub into the dry mixture.
3.Warm the milk in a saucepan until body temperature. Add the yeast and sugar. Add the egg to form the dough.
4.Place in a clean bowl, cover with cling film and rest in the fridge for 10 minutes.
5.Roll out the dough vertically and place the larger amount of butter in the middle. Fold the dough into thirds to cover the butter. Roll out and perform 2 single turn. Place in the fridge for 20 minutes.
6.Repeat 2 more single turns.
7.Roll out the dough to about 2 ½ mm thick. Spread the crème pastisserie with a palette knife, then sprinkle the raisins and cinnamon sugar but leave about an inch.
8.Start rolling the dough up, egg wash the inch and seal firmly.
9.Place in the freezer for about 30 minutes, to make it easier to cut.
10.Cut into 1 inch circles and place into a tray and leave to prove until doubled in size.
11. Bake in the oven to 200c/400f/Gas Mark 6 until golden brown.
Have an excellent weekend