in Germany

German Danish Pastry

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Ingredients for 1 servings:

  • 500 g flour, wheat flour (type 550)
  • 50 g margarine / butter
  • 50 g sugar
  • 225 g milk
  • 1 egg(s)
  • 35 g yeast
  • 5 g salt

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

for croissants, bags, baskets, Strietzel etc.

Knead all ingredients, except the butter, into a firm dough. Place the dough in the refrigerator for about 8 hours (dust with flour and wrap in a damp cloth). Roll out the dough to a 4 cm diameter and let it rest for 10 minutes. Then roll out the dough to a 2 cm diameter. Place two thin slices of butter in the middle, place the dough on top, and roll it out. Fold the dough twice and roll it out again. Repeat the process once more. Cover the dough with cling film and refrigerate for about 30 minutes. Then process it further as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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