This simple Danish recipe is a great way to get started with laminated doughs. This one, in particular, requires only a couple of days to complete. The most important thing to remember is that pastry can smell fear. Be confident! You are the boss! Now, go own this dough.
- 1 cup warm whole milk (105°F to 110°F)
- 2 tablespoons plus 2 teaspoons (24 grams) active dry yeast
- 4½ cups (563 grams) all-purpose flour
- ⅓ cup (67 grams) granulated sugar
- ¼ cup (57 grams) unsalted butter, softened
- 1 tablespoon orange zest
- 1 tablespoon (9 grams) kosher salt
- 3 large eggs
- In a small bowl, place warm milk; sprinkle yeast over top. Let stand until mixture is foamy, 7 to 10 minutes.
- In the bowl of a stand mixer fitted with the dough hook attachment, beat flour, sugar, butter, zest, and salt at low speed until combined, 2 to 3 minutes. Add yeast mixture and eggs, beating just until combined.
- Turn out dough onto a lightly floured surface, and knead 2 to 3 times until a smooth ball forms. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
- 1¾ cups (397grams) unsalted butter, softened
- 2 tablespoons (16 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, flour, and salt until creamy and well combined, 4 to 5 minutes, stopping to scrape sides of bowl. On a piece of plastic wrap, shape butter mixture into a 12x10-inch rectangle. Wrap tightly in plastic wrap, keeping edges as straight as possible. Refrigerate for at least 30 minutes or overnight.
To Laminate Dough:
Remove dough and butter block from refrigerator, and let stand until butter is pliable, about 10 minutes.
On a lightly floured surface, roll dough into an 18×10-inch rectangle. Unwrap butter block, and place it on bottom two-thirds of dough. Fold dough into thirds, letter-style, and roll out again. Turn dough 90 degrees, and fold into thirds again, letter-style. Wrap dough in plastic wrap, and refrigerate for 1 hour. Repeat this rolling and folding process two more times, refrigerating for at least 1 hour between turns. Wrap dough in plastic wrap, and refrigerate for at least 8 hours or overnight.