### Classic Danish Pastry Recipe
Danish pastry is a delicious, flaky pastry that can be filled with various sweet fillings. Here’s a step-by-step recipe to create classic Danish pastry dough, which you can then shape and fill as desired.
#### Ingredients
**For the Dough:**
- **All-Purpose Flour**: 2 ½ cups (313 g)
- **Granulated Sugar**: ¼ cup (50 g)
- **Salt**: 1 teaspoon
- **Instant Yeast**: 2 ¼ teaspoons (1 packet)
- **Whole Milk**: ½ cup (120 ml), warm
- **Water**: ¼ cup (60 ml), warm
- **Large Eggs**: 1, at room temperature
- **Unsalted Butter**: 14 tablespoons (196 g), cold and cubed
**For the Filling (Optional):**
- **Cream Cheese**: 4 oz (113 g), softened
- **Powdered Sugar**: ½ cup (60 g)
- **Vanilla Extract**: 1 teaspoon
- **Fresh Fruit or Jam**: as desired
#### Instructions
1. **Activate the Yeast**:
- In a small bowl, combine warm water, warm milk, and sugar. Sprinkle the yeast over the top and let it sit for about **5–10 minutes**, until frothy.
2. **Mix Dry Ingredients**:
- In a large mixing bowl, whisk together the flour and salt.
3. **Combine Wet Ingredients**:
- Add the activated yeast mixture and egg to the flour mixture. Mix until a rough dough forms.
4. **Incorporate Butter**:
- Gently fold in the cold, cubed butter. The butter should remain in small pieces to create flaky layers.
5. **Chill the Dough**:
- Turn the dough out onto a lightly floured surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least **2 hours**, or overnight for best results.
6. **Lamination Process**:
- Roll out the chilled dough into a rectangle about ½ inch thick. Fold it into thirds like a letter (this is called a "letter fold"). Wrap again and refrigerate for another **30 minutes**.
- Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold. This creates multiple layers in the dough.
7. **Shape the Pastries**:
- After completing the lamination, roll out the dough to about ¼ inch thick. Cut into rectangles or triangles based on your desired shape.
- For filled pastries, place a spoonful of your filling (like cream cheese mixture or jam) in the center of each piece. Fold over or twist as desired.
8. **Proofing**:
- Place shaped pastries on a lined baking sheet. Cover loosely with plastic wrap and let them rise in a warm place for about **30–45 minutes**, until puffy.
9. **Preheat Oven**:
- Preheat your oven to **375°F (190°C)**.
10. **Bake**:
- Brush each pastry with an egg wash (1 beaten egg mixed with a tablespoon of water) for a golden finish.
- Bake for about **15–20 minutes**, or until golden brown.
11. **Cool and Serve**:
- Allow to cool slightly before serving. Enjoy your homemade Danish pastries plain or drizzled with icing!
Feel free to experiment with different fillings like almond paste, fruit preserves, or chocolate!
Citations:
[1] https://sallysbakingaddiction.com/danish-pastry-dough/
[2] https://skandibaking.com/danish-pastry-dough-wienerbrodsdej/
[3] https://www.sugarsaltmagic.com/how-to-make-danish-pastry/
[4] https://www.gogogogourmet.com/cinnamon-coffee-cake-with-streusel-crumb-topping/
[5] https://www.youtube.com/watch?v=yyKO_od_31o
[6] https://sugarspunrun.com/cinnamon-coffee-cake/
[7] https://www.browneyedbaker.com/danish-pastries/
[8] https://thesimplyluxuriouslife.com/vodcasts6e6/
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