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Danish Pastry (Dansk Wienerbrod)

Danish Pastry (Dansk Wienerbrod) is built on Flour, Salt, Sugar, Milk, and Butter. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 cup
• 1 tsp
• 1/4 cup
• 1 cup
• 1 1/2 cup

Method (preview)

1. 1

   Sift flour and mix with sugar and salt.

2. 2

   Mix yeast with a little cold milk.

3. 3

   Add this, the rest of the milk and the beaten egg to flour and sugar.

4. 4

   Beat well until smooth with a wooden spoon.

5. 5

   Roll out the dough on baking board to 1 finger thickness.

6. 6

   Spread small pieces of butter on 2/3 of the dough.

7. 7

   Fold together into three layers like folding a napkin, first the part without butter. Roll out and fold again. Repeat three or four times.

8. 8

   Leave in a cold place for 1/2 hour.

9. 9

   When pastry is shaped, place on baking sheet and leave in cold place to rise for 15 to 20 minutes, then brush with egg white and bake in a fast oven until golden brown.

10. 10

    COCKS' COMBS (HANEKAMME): Roll out dough to finger thickness and spread with a paste made of equal parts of butter and sugar, then cut into square pieces 4 ″ x 4“.

11. 11

    Place filling across middle and fold over.

12. 12

    Press the edges firmly together and make 4 or 5 deep slashes in this side.

13. 13

    Let rise, brush with egg white and spread with chopped almonds and sugar.

14. 14

    SPANDAURERS: Roll out dough, spread with paste and cut as above.

15. 15

    Place filling in middle. Fold corners to the center and press down.

16. 16

    After baking drop 1 teaspoon of jelly in the center and spread with frosting of confectioner’s sugar and water.

17. 17

    CHOCOLATE BUNS (CREMEBOLLER): Roll out dough, spread with paste and cut as above.

18. 18

    Place filling of vanilla creme in middle, fold corners to the center, forming dough as a ball and place upside down on baking sheet.

19. 19

    After baking spread with frosting of confectioner’s sugar, cocoa and water.