Danish Pastries - Pan-1 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
XKGR41A Don Fifield,
1 3/4 cup: Bread flour, 8 1/5 oz
3/4 cup: Cake Flour, 3 1/2 oz
2 1/2 tbsp: Dry milk,
3/4 tsp: Salt,
3 1/2 tbsp: Butter, 1.4 oz
1/2 cup: Water,
2 tsp: Dry yeast,
1/2 cup: Butter or marg., for folding in the dough
1: Egg, beaten for brushing on top
Directions:
Fillings: 1/2 - 3/4 c apricot jam or marmalade 1/4 - 1/3 c canned
fruit filling or preserves 1/2 - 3/4 c nut streusel 1/2 - 3/4 c
cheese filling
1. Place first 5 ingredients inside the bread pan.
Add water. Close cover and place dry yeast into the yeast holder.
SELECT: BASIC DOUGH MODE. Press start.
(Breadmaker completes the basic dough mode 2 hours and 25 minutes
later)
2. Place dough in greased bowl. Cover. Rest the dough in fridge for
30 minutes.
3. Roll 5 oz of chilled butter between two sheets of waxed paper
into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at
least 1 hour.
4. Roll out the dough on a lightly floured surface into a 10 x 10
1/2 inches rectangle.
5. Place the rolled out butter over two-thirds of the dough. Fold
the third without butter over the center third.
6. Fold the remaining third on top. Seal edges. Rest the dough in
the refrigerator for 20 to 30 minutes.
7. Place the dough at right angles to the previous position in #5.
Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap and place
into refrigerator for 20 to 30 minutes. Fold and roll three times
more. Wrap and chill after each rolling. After the final folding,
chill several hours or overnight.
8. Roll out the dough into 10 x 10 1/2 inches. Cut into 6 squares.
Roll each out into about 7 inch square.
9. Place the filling of your choice in the center of each square.
Brush the four corners lightly with water to help them seal when
pressed together.
10. Fold opposite corners over the center. Press down firmly to seal
together. Then fold the other two corners over the center and press
all four corners tightly together.
11. Place on greased baking pan. Spray water on top.
12. Proof, brush with beaten egg and bake in 357 deg.
oven for 10 to 15 minutes or until golden brown.
Elaines NOTE...do I have a prune filling...you bet I do; its coming
next.
Source from luhu.jp
fruit filling or preserves 1/2 - 3/4 c nut streusel 1/2 - 3/4 c
cheese filling
1. Place first 5 ingredients inside the bread pan.
Add water. Close cover and place dry yeast into the yeast holder.
SELECT: BASIC DOUGH MODE. Press start.
(Breadmaker completes the basic dough mode 2 hours and 25 minutes
later)
2. Place dough in greased bowl. Cover. Rest the dough in fridge for
30 minutes.
3. Roll 5 oz of chilled butter between two sheets of waxed paper
into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at
least 1 hour.
4. Roll out the dough on a lightly floured surface into a 10 x 10
1/2 inches rectangle.
5. Place the rolled out butter over two-thirds of the dough. Fold
the third without butter over the center third.
6. Fold the remaining third on top. Seal edges. Rest the dough in
the refrigerator for 20 to 30 minutes.
7. Place the dough at right angles to the previous position in #5.
Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap and place
into refrigerator for 20 to 30 minutes. Fold and roll three times
more. Wrap and chill after each rolling. After the final folding,
chill several hours or overnight.
8. Roll out the dough into 10 x 10 1/2 inches. Cut into 6 squares.
Roll each out into about 7 inch square.
9. Place the filling of your choice in the center of each square.
Brush the four corners lightly with water to help them seal when
pressed together.
10. Fold opposite corners over the center. Press down firmly to seal
together. Then fold the other two corners over the center and press
all four corners tightly together.
11. Place on greased baking pan. Spray water on top.
12. Proof, brush with beaten egg and bake in 357 deg.
oven for 10 to 15 minutes or until golden brown.
Elaines NOTE...do I have a prune filling...you bet I do; its coming
next.
Source from luhu.jp
Tags
: breads