EMERIL'S BASIC DANISH DOUGH
Medium difficulty danish dough from the "Essence of Emeril: Breakfast Breads" episode off off Food Network. To be used with "Emeril's Bear Claws, Danish Twists, Danish Pockets" (recipe 202615). Posted here for safekeeping.
Provided by Jessica T
Categories Yeast Breads
Time 2h35m
Yield 12-18 pastries
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a mixing bowl whisk the eggs, milk and yeast together. Let the mixture sit for 15 minutes under refrigeration.
- Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mixture into the flour. Knead the dough until smooth, about 2 minutes.
- Form the dough into a ball and allow to rest, about 20 minutes in the refrigerator.
- Beat 1 1/2 cups butter until smooth.
- Turn the dough out onto a floured surface and roll into an oblong about 3/8 inches thick.
- Dot 1/3 of the butter over 2/3 of the dough. Fold the undotted dough over the remaining third of the butter-dotted portion. The dough is now in 3 layers.
- Roll the dough out gently into an oblong, 3/8-inch thick. Repeat the folding process two more times.
- Cover and chill the dough for 2 hours. Roll the dough into the desired shapes. Following the rolling techniques.
Nutrition Facts : Calories 387.8, Fat 24.9, SaturatedFat 15.2, Cholesterol 98.4, Sodium 377.5, Carbohydrate 35.1, Fiber 1.3, Sugar 2.3, Protein 6.3
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