DANISH PASTEL RECIPES

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
• In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
• Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
• Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
• To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Steps:

• Place sugar, butter, the egg, and milk in a large mixing bowl. Mix only to incorporate, then add ¾ of the flour and yeast, and mix for two minutes until you have a dough.
• Place the remaining flour on a working surface, then place the dough on the flour and knead for 3-4 minutes until you've worked in all of the flour into the dough.
• Put the dough in an oiled bowl, cover the bowl with cling film and store in a warm place for 45-60 minutes until doubled in size.
• On a lightly floured surface, roll out the dough into a rectangle which should be two times longer than it is wide, somewhat like a wide band.
• Shred the ice cold butter directly on one half of the dough. Fold the other half of the dough over the one with butter, and pinch the edges together.
• Press down on the dough a bit, sprinkle it with flour, and then gently roll it. You want it to be twice as long as it is wide.
• Fold the dough three times as follows — fold one-third of the dough, so it covers the middle part of the dough, then fold a third of the dough from the other side over the two layers of dough. Roll out into a rectangle, and repeat the folding and rolling two more times. Optionally, for better results, you may leave the dough to rest and cool down in between. Take care that when you fold the dough the last time you end up with a wide, long strip of dough
• Make cuts at a 45° angle along each side of the dough, so you end up with 1.5-2 cm wide slanting strips of dough. Make sure not to cut the center part of the dough because that is where the remonce filling will go.
• Mix the ingredients for the remonce filling in a small bowl, then spread it on the center part of the dough, taking care that both ends of the dough strip are uncovered. Start braiding the dough. Fold the ends and the sides one over the other.
• Place the braid on a buttered and floured baking tray. Cover the tray and refrigerate it for 30 minutes.
• Meanwhile, set the oven to preheat to 200°C. Brush the braid with an egg wash (1 egg+1 tbsp of milk), then sprinkle it generously with sugar. Bake in the oven for 25-30 minutes.