Recipe For Delicious Danish Pastry

Ingredients

• 1 cup (2 sticks) cold unsalted butter
• 2 3/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 1/4 teaspoons kosher salt
• 2 teaspoons dry active yeast
• 1/2 cup milk (I used 1%)
• 1/4 cup warm water (like a baby’s bath)
• 1 large egg
• 1 teaspoon vanilla bean paste

Method

1. Cut an a large portion of a tablespoon of margarine off the closures of each stick of spread, and put aside.
2. Cut each stick of spread down the middle, at that point cut every half stick the long way.
3. Line up 4 margarine square shapes next to each other on a sheet of gently floured material.
4. Dust with flour, and crease the material up and over the margarine.
5. Use a moving pin to gently pound/roll the margarine to a thickness of around 1/4-inch.
6. Repeat with the rest of the 4 margarine square shapes.
7. Refrigerate the material wrapped spread squares.
8. Place the flour, sugar, salt, and yeast in an extensive blending dish and mix to consolidate.
9. Cut in the held tablespoon of chilly spread, rubbing between your fingertips to completely consolidate.
10. In a vast fluid measure, mix the drain, water, egg, and vanilla together.
11. Add the fluid fixings into the dry and blend together.
12. Knead the mixture for roughly 7 minutes in a stand blender fitted with the batter snare connection.
13. Turn the mixture out onto a delicately floured surface, and move/pat into a harsh square shape. (In a perfect world, the short side of the square shape ought to be about indistinguishable length from the long side of the margarine square in stage 2. The long side ought to be around 3x the length of the short side of the spread square.)
14. Place one of the margarine squares in the focal point of the batter square shape.
15. Fold one side of the mixture over the spread, and best with the rest of the margarine square.
16. Fold the opposite side of the mixture throughout the second margarine square.
17. Pinch the sides of the batter together to encase the margarine inside the mixture.
18. Roll the batter out to a thickness of around 1/2-inch, at that point overlap the mixture into thirds, similar to a letter. Rehash, two more occasions.
19. Wrap freely with cling wrap and refrigerate medium-term (or for at least 60 minutes).

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