Basil Danish Pastry Dough

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Warm 1/2 cup of milk to 110°F. Combine warmed milk with yeast and sugar, let it sit for 10 minutes until the yeast blooms. In a separate dish, add remaining 1/2 cup of milk and egg. Whisk until well combined. Into a separate large bowl, add flour and salt. Grate frozen butter on the large side of a grater.

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Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips (3/4 - 1 inch wide each) along both sides. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside. Repeat with the second half of the dough and the rest of the filling.

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Make the sponge: In a mixing bowl, combine the warm water, flour and yeast. Combine the mixture evenly using a spatula. Let it sit for 5 minutes. Transfer the mixture to the stand mixer with a hook attachment. Combine the all-purpose flour, pastry flour, half of the butter, and sugar. Mix using a low speed.

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Wrap well in plastic wrap and refrigerate. Set a timer for 20 minutes. Remove the dough from the fridge and verify that it is between 55 and 63°F (13 and 17°C). Set the short edge of the packet (the one of the ones that is more "open") parallel with your work surface and roll out to 24″ x" 20″ again.

Ingredients

Mix milk, sugar, salt in a saucepan. Gently warm milk to 110°F/43°C and whisk to mostly dissolve sugar and salt. Meanwhile, in the bowl of a stand mixer, using the whisk attachment, mix together 200 g of flour with the instant yeast. Pour warmed milk over the flour, add egg and extract. Whisk until thoroughly combined.

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Make and chill the butter block - 10 + 15 minutes. Laminate the dough - 10 minutes. First fold, then chill the dough - 10 + 20 minutes. Second fold, then chill the dough - 10 + 20 minutes. Third fold, then chill the dough - 10 + 2 hours (up to 48 hours) Prepare cream cheese - 10 minutes.

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Press on the dough to flatten the butter cubes. Roll the dough to a 12″ x 16″ rectangle and brush lightly with cold water. Fold the dough into 3rds, like a letter. Brush with cold water again. Roll the dough into a tight log and refrigerate. Roll the chilled dough into a 12″ x 16″ rectangle.

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Add 3 oz whole milk and 1 egg to the water/yeast mixture and mix to combine. Set the wet ingredients aside. Place 12 ½ oz all purpose flour, 3 oz sugar, ½ teaspoon table salt and ½ teaspoon ground cardamom in the bowl of a stand mixer or a large mixing bowl. Mix for 30 seconds to combine the ingredients.

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Step 2. In a small bowl, whisk together the egg, milk and 2 tablespoons/30 milliliters water. Step 3. Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well.

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Instructions. In a large bowl, add the lukewarm milk and dissolve the fresh yeast. If you normally uses dry yeast, add this together with the all-purpose flour in step 3. Add the sugar and a beaten egg. Stir to mix. Add the all-purpose flour and the salt. Knead everything into a nice and smooth dough.

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Make the Egg Wash: In a small bowl, whisk together the egg white and water. Brush the exposed edges of the pastries with the egg wash. Bake the Pastries: Bake the pastries, one pan at a time, until golden brown, 15 to 18 minutes. Remove them from the oven, and transfer to a wire rack to cool.

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Pipe or scoop filling on one half of the square, leaving 1/4 inch uncovered at the edge. Brush the edges of the dough near the filling with water, then fold the unfilled portion of pastry over the filling. Press any excess air out, then gently press on each edge to seal well. Crimp the edges as desired to seal.

Basil Danish Pastry Dough

Use your fingers to make a dent in the centre of each circle, then brush all over with the egg wash. Add about 1 tablespoon of lemon curd to the dent in each pastry. Bake for about 18 minutes or until golden, turning the trays after 10 minutes. Dust with icing sugar if desired or drizzle over a simple icing.

Danish Pastry Dough

Grate it into a large bowl and don't press it down, leave it loose. Warm ½ cup of the milk in the microwave or a small saucepan, just until warm to the touch (not hot) or about 40C. Too hot and you'll kill the yeast, too cold and the yeast won't bloom. To the warm milk, add 1 tablespoon sugar and all the yeast and mix.

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Instructions. Dissolve sugar into the warm water and sprinkle the yeast over the water. Let stand for 15 minutes. In a food processor mix together the flour, sugar and salt. Pulse in the cold butter cubes. Do not over incorporate the butter into the flour mixture.

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In a large liquid measure, stir the milk, water, egg, and vanilla together. Add the liquid ingredients into the dry and stir together. Knead the dough for approximately 7 minutes in a stand mixer fitted with the dough hook attachment. Turn the dough out onto a lightly floured surface, and roll/pat into a rough rectangle shape.