Classic Danish Pastry
|Butter/Margarine||1 Cup (16 tbs)|
|All purpose flour||4 1⁄3 Cup (69.33 tbs), divided (1/3 Cup Plus 4 Cups)|
|Active dry yeast||2 Tablespoon (2 Packets, 1 Tablespoon Each)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon extract||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Confectioners icing||6 Tablespoon|
Cream butter with 1/3 cup flour.
Pat or toll butter mixture between 2 sheets of waxed paper to 12x6-inch rectangle.
In large mixing bowl combine 1 1/2 cups of remaining flour and the yeast.
In saucepan heat milk, sugar, and 1 teaspoon salt just till warm (115-120°).
Add to dry mixture in mixing bowl; add egg and extracts.
Beat at low Speed of electric mixer for 1/2 minute, scraping bowl often.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately soft dough.
Knead on lightly floured surface till smooth (about 5 minutes).
Cover; let rest 10 minutes.
On a lightly floured surface, roll dough to 14-inch square.
Place chilled butter mixture on half the dough.
Fold over other half, sealing edges well.
Roll dough to 20x12-inch rectangle.
Fold in thirds (making three layers).
Roll again to a 20x12-inch rectangle.
If butter softens, chill after each rolling.
Repeat rolling and folding twice more.
Chill 30 minutes.
Shape into Almond Fans and Baby Bunting Rolls.
Place on ungreased baking sheets.
Let rise in warm place till almost double (45 to 60 minutes).
Bake at 450° about 8 minutes.
Brush with Confectioners' Icing.