Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Danish Dough
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
Envelope dry yeast
3/4 TasseMilk, warm (about 110
 Degrees )
Egg lightly beaten
1/4 Tassesugar
1 Teelöffelsalt
1 Teelöffelvanilla extract
2 1/2 Tasseall-purpose flour
1/2 x ca. 450 g(2 sticks) unsalted butter,
die Zubereitung:

In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, salt and vanilla. Whisk gently to combine. Set aside. Quarter each stick of butter and cut into 9 or 10 pieces. Toss the diced butter and flour together in a medium bowl. (Optional method) P= ut

the flour in the bowl of a food processor. Cut each stick of butter into 1/4 inch slices and mix into the flour. Pulse machine 8 to 10 times, just to cut the pieces of butter into 1/2 inch pieces. If there are any larger pieces, break them with your fingers. Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight. Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle abou= t

8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with = a

long flexible metal palate knife. Dusting off any excess flour and fold t= he

dough in half when the edges meet. This is called a "book or 4-fold". Rotate the rectangle of dough 1/4 turn on the table. This is called a "turn". Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary. Brush off any excess flour and give it another book fold. Wrap the dough = in

plastic and refrigerate for 20 to 30 minutes. Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches. There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches. Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month. Yield: 2 pounds of dough

Bakers' Dozen Peggy Cullen Show #BD1A39

Anmerkungen zum Rezept: