Danish Pastry from Baking with Julia

“Baking with Julia” is very old cook book but it is is still very popular because the recipes inside just work effortless perfect!  If you crave buttery puffy pastry don’t want to be bother with the tedious process of making many many foldes.  You really should give this recipe a try!  This recipe will yield 2 pounds of dough


  • 1/4 cup warm water
  • 2 1/2 teaspoons of active dry yeast
  • 1/2 cup milk (room temp)
  • 1 large egg (room temp)
  • 1/4 cup of sugar
  • 1 teaspoon salt
  • 2 1/2 cup AP flour
  • 8 oz very cold unsalted butter

Prep your chilled butter, cut 8oz butter into cubes add 3 tablespoons of flours and toss and put into freezer.

Combine the liquids in a large mixing bowl first.  Pour warm water in a large mixing bowl, then sprinkle yeast, then pour in the warm milk, then add the egg , sugar and salt.  mix well and set aside.

In another mixing bowl, measure 2 1/2 cup minus 3 tablespoon of flour.  Add in the chilled butter cube and use pastry cutter to rough cut the butter into flour.  You need to remember to leave in bigger chunk so as you roll out the chunks of butter you will get flaky pastry.

Then pour the flour on liquid and just use gently fold until a very rough dough form and cover this up and put in fridge overnight.

After at least 12 hours, on the slightly flour cool surface, turn the dough out and also slightly dust the top of the dough.  I like to use my marble block – this has to be best $12 baking investment that I keeps on using almost every single time.  Use the heal of your palm to flatten the dough into square dough.  Then roll & fold.

Cut the dough into half and warp in plastic let them rest for 30 minutes and you are read for making beautiful braided Danish in no time!

Should watch the follow video to see how to fold dough!!

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