Click image to view video.

Click image to view video.

Using danish dough, roll dough out and cut into a 8″ strip.  Using a home made template, cut 8″ high triangles with a minimum base of 4″.

Cut small slit in the base.  Pick up triangle and stretch slightly.  Using a small piece of left over dough, make a small ball and put at the top of the slit.  Fold dough over the ball and then roll up – loosely – to form a croissant.  Bend ends in and put on a sheet to rise.  Cover and let rise 2 hours.

Brush the croissants with an egg wash

Heat oven to 450 degrees.  Bake 8-10 minutes

NOTE:  if you want, you can add some cheese, ham, or other filling on the unrolled triangle before rolling up.  Try experimenting with fillings!

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Danish Pastry

Click image to view video.

Click image to view video.

1 cup softened butter
1/3 cup flour

Blend these two together well. Spread out onto a wax sheet of paper approximately 12 x 6 – cover with another sheet of wax paper and refrigerate at least 30 minutes.

3-3/4 – 4 cups of flour
2 pks active dry yeast
1-1/4 cups whole milk
1/4 cup sugar
1 tsp salt
1 egg
1/2 tsp vanilla

In a large mixer bowl, combine 1-1/2 cups flour and the yeast. In a small saucepan, heat milk, sugar and salt until just warm (115-120 degrees). Add to dry mixture in bowl along with the egg and extract. Beat until combined and then beat on high speed for 3 minutes.

Beat in enough flour to make a soft dough – knead on a floured surface about 5 minutes. Cover and let rest 10 minutes.

Roll dough to about a 14″ square. Place the chilled butter on half of the dough. Fold dough over butter and press to seal. Turn dough 90 degrees and roll out to about 20×12. Fold into thirds like a letter, turn 90 degrees and roll again to about 20×12. Do this 2 more times (if the dough gets too soft or too much butter oozes out, cover and refrigerate for 10-15 minutes between rolling).

Wrap dough in plastic and refrigerate 30 minutes.

The dough is now ready to use.


Here is picture of some croissants and pear danish that Mark from CA just made from this dough

Mark from CA croissants


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