Recipe - Danish Dough

1 Envelope dry yeast
Three fourths cup Milk, warm (about 110
degrees
1 Egg, lightly beaten
One fourth cup Sugar
1 teaspoon Salt
1 teaspoon Vanilla extract
2 One half cup All purpose flour
One half pound (2 sticks) unsalted butter,
cold

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BAKERS' DOZEN, PEGGY CULLEN SHOW #BD1A39

In a large bowl sprinkle the yeast over the milk. Let sit for about 5
minutes. Add the egg, sugar, salt and vanilla. Whisk gently to combine. Set
aside.

Quarter each stick of butter and cut into 9 or 10 pieces. Toss the minced
butter and flour together in a medium bowl. or Put the flour in the bowl of
a food processor. Cut each stick of butter into 1/4inch slices and mix
into the flour. Pulse machine 8 to 10 times, just to cut the pieces of
butter into 1/2inch pieces. If there are any larger pieces, break them
with your fingers.

Add the flour/butter mixture to the wet ingredients and fold with a rubber
spatula until the flour is completely moistened. Transfer the dough to a
smaller bowl, cover with plastic wrap and refrigerate overnight.

Remove the dough from the refrigerator. On a heavily floured surface, pat
it into a rectangle about 8 x 6 inches, and then roll it into a larger
rectangle about 14 x 24 inches. Brush off any excess flour and fold both
edges in so that they meet in the center. If the dough is sticking
underneath, release it with a long flexible metal palate knife. Dusting off
any excess flour and fold the dough in half when the edges meet. This is
called a "book or 4fold". Rotate the rectangle of dough One fourth turn on the
table. This is called a "turn". Roll into a rectangle measuring about 24 x
12 inches, loosening the dough underneath with a the metal spatula and
reflouring as necessary. Brush off any excess flour and give it another
book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes.

Remove the dough from the fridge and repeat this process two more times,
rolling the dough out each time to 12 x 24 inches. There are 4 book folds
in all. After the final turn, shape the package into a rectangle measuring
about 9 x 6 inches. Brush off any excess flour, wrap in plastic and
refrigerate for up to 2 days or freeze for up to one month.

Yield: 2 pounds of dough

Posted to JEWISHFOOD digest V97 #020 by bgl@leass.PCC.COM (Barbara Leass)
on Sun, 19 Jan 97.