Danish Pastry

danish pastry dough

3/4 c milk
2 1/4 tsp active dry yeast
1 egg
1/4 c sugar
1/2 tsp salt
2 1/2 c all purpose flour
1 c unsalt butter cold cut into small cube

1 egg yolk for the brush

milk yeast sugar and egg in the bowl stir together set aside
flour and salt in the food processor pulse 3 second
put the butter into the flour and press pulse 8 times
the mixture will look like crumb

pour in the bowl and pour the liquid in
used the wooden spoon folding the dough just to form the ball

wrap the dough  in plastic wrap and keep in the refridgerator at least 8 hours or over night


bring the dough out and let it sit for 15 minutes

flour the surface and rolling pin
roll the dough like you do the croissants or puff pastry


















roll and fold for 4-6 turn
and keep in the refridgerator for 30 minutes or until used
cut and shape the dough put the filling you like

set for the dough to rise for 30 mins-1 hour ,brush with egg yolk
then bake in 350 F preheat oven for 20-25 mins depend on the size