Danish pastry
Formula
- 500 g flour
- 250 g milk
- 50 g sugar
- 10 g salt
- 8 g yeast
- 1 egg
- 300 g butter block
Method
- Start. Mix dough briefly; chill overnight. Lock in butter and give three single turns with rests.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
- Then. Roll, cut, and shape with small amounts of filling.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
- Finish. Proof cool until layers wobble, egg-wash edges, and bake 16–22 minutes.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
The concept
Yeast and lamination need different temperatures, so you negotiate between them.