I don’t bake bread like this often as it is a lot of work. Normally it will take me 2 days to make a big batch of it as I have to keep the dough cold so that the butter does not melt during the rolling and folding process. So I have to re-chill the dough between roll and folds that is why it took me 2 days to make this.
Anyway, what is the difference between Danish and puff pastry? A Danish pastry is sweet pastry made with flour, yeast, sugar, eggs and lot of butter. The yeast raised dough is rolled out thinly and then coated in butter and folded into layers. And then shape and top it with different kind of sweet topping. Since Danish dough has yeast, it gives a slightly chewier and less flaky texture.
As for Puff Pastry there is no yeast in it and has more butter resulting flakier and melt-in-your-mouth buttery pastry. Making it is pretty much the same as Danish in rolling and folding it many times. The dough itself isn't sweet, so it can be used for sweet or savory pastries.
4 cups flour
1 tsp sugar
7 grm yeast
5 tbsp sugar
1 cup milk
2 sticks/226 gram cold butter – cut into small pieces
1. Put all the ingredients except the butter in a mixing bowl. Mix and knead dough until smooth and elastic. Cover the bowl with plastic wrap and chill the dough for at least 8 hours.
2. Turn the dough onto a floured surface. Sprinkle the dough lightly with flour and pat it into a roughly square shape. With a rolling pin, roll the dough into a rectangle shape. About 18” x 9” rectangle.
3. Place cold butter onto 2/3 of the dough. Fold the butter-free part of the dough over the middle third, then fold the remaining, buttered third over to make a flat parcel (like folding a letter into 3 to put inside an envelope). Lightly press down the open ends to seal, then chill, covered in cling film, for 15 minutes.
4. Remove the cling film and lay the dough on a floured surface with the short side facing you. Roll out in one direction. You’ll get a very long rectangle. As before, fold the bottom third of pastry over the middle third, then fold the top third over. Wrap in cling film and chill for 15 minutes more.
5. Repeat the rolling and folding process 3 more times so you’ve rolled the dough into a long rectangle 4 times. Make sure you put the dough back into the refrigerator to rest for 15 minutes after each rolling. After the final rolling you have to let the dough rest for 2-3 hours.
6. After the final resting you can make some rolls with the fillings of your choice or some croissants. After shaping it place them in a warm spot and let them rise for an hour or until they are doubled in size. Beat the egg and brush it over the buns. Bake them at 350°F for about 20-25 minutes or until they are golden brown.
I am submitting this bread to Aspiring Bakers #8 - Bread Seduction June 2011 hosted by The Sweetilicious .