Basic Danish Dough
|Butter||1 Cup (16 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Active dry yeast||2|
|Milk||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon extract||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
In mixer bowl cream butter with the 1/3 cup flour.
On a baking sheet roll butter mixture between 2 sheets of waxed paper to a 12x6-inch rectangle.
In large mixer bowl combine 1 1/2 cups of the remaining flour with the yeast.
In a saucepan heat milk, sugar, and salt just till warm (115° to 120°).
Add to dry ingredients in mixer bowl; add egg, lemon extract, and almond extract.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat for 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in using a spoon.
On a lightly floured surface knead in the remaining flour to make a moderately soft dough.
Continue kneading till smooth and elastic (about 5 minutes).
Cover; let rest 10 minutes.
On lightly floured surface roll dough to a 14-inch square.
Place the chilled butter on one half of the dough.
Fold over other half, sealing edges well with heel of hand.
Roll dough to a 20x12-inch rectangle.
Fold in thirds to make 3 layers.
Stretch gently to even the corners.
Cover, chill for 30 minutes.
Repeat rolling and folding two more times; chill after each rolling.
Divide dough in fourths.
Use one fourth to make each of Cherry-Nut Fans, Sour Cream and Chocolate Envelopes, Date-Orange Pinwheels, and Lemon-Coconut Wreaths.