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Danish Pastry Dough, Basic (D, TNT)
Source: "Emeril Lagasse," adapted from "Joy Of Cooking"
Yield: This recipe makes about 18 pastries, depending on size of Danish

2 eggs, beaten
3/4 cup warm milk, (about 110°F)
1/4 ounce active dry yeast (1 package)
4 cups bread flour
1 teaspoon salt
2 tablespoons sugar
1-1/2 cups butter
1-1/2 teaspoons ground cardamom

In a mixing bowl whisk the eggs, milk, and yeast together. Let the mixture sit for 15 minutes under refrigeration.

Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mixture into the flour. Knead the dough until smooth, about 2 minutes. Form the dough into a ball and allow to rest, about 20 minutes in the refrigerator.

Beat 1-1/2 cups butter until smooth. Turn the dough out onto a floured surface and roll into an oblong about 3/8" thick. Dot 1/3 of the butter over 2/3 of the dough. Fold the undotted dough over the remaining third of the butter-dotted portion. The dough is now in 3 layers.

Roll the dough out gently into an oblong, 3/8" thick.

Repeat the folding process two more times. Cover and chill the dough for 2 hours.

For use, roll the dough into the desired shape following the rolling techniques.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A