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Danish Pastry Dough

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“Source: "Baking with Julia" This is an adopted recipe and I will make it and submit revisions if needed.”
READY IN:
30mins
YIELD:
2 lbs
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour water into a large bowl, sprinkle over yeast and let soften for a minute.
  2. Add milk, egg, sugar and salt.
  3. Whisk to mix.
  4. Set aside.
  5. Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
  6. Empty contents of food processor into the bowl with the yeast mixture.
  7. Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
  8. Butter must remain in discrete pieces.
  9. Cover bowl and refrigerate overnight (or up to 4 days).
  10. Lightly flour work surface, turn the dough out and lightly flour the dough.
  11. Pat into a rough square.
  12. Note: If at anytime the dough becomes too soft, cover with plastic and chill.
  13. Roll out to 16" x 16".
  14. Fold in thirds like a business letter and turn so that the closed fold is on your left.
  15. Roll again to 10" x 24".
  16. Fold in thirds again, turn so the closed fold is on your left.
  17. Roll into a 20" x 20" square.
  18. Fold the square in thirds and turn so that the closed fold is on your left.
  19. Roll into a 10" x 20' rectangle, fold in thirds again.
  20. Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
  21. Dough can be frozen for 1 month.
  22. Thaw in refrigerator overnight.

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