Basic danish dough
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Basic danish dough
  Danish    Dough    Basics  
Last updated 6/12/2012 12:58:17 AM. Recipe ID 21012. Report a problem with this recipe.
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      Title: Basic danish dough
 Categories: Desserts, E.
      Yield: 4 Servings
      2    Eggs, beaten
    3/4 c  Warm milk (about 110
    1/4 oz Package of active dry yeast
      4 c  Bread flour
      1 ts Salt
      2 tb Sugar
  1 1/2 c  Butter
  1 1/2 ts Ground cardamom
  Preheat oven to 375 degrees. In a mixing bowl whisk the eggs, milk and
  yeast together. Let the mixture sit for 15 minutes under
  refrigeration. Using a pastry blender, blend the flour, salt, sugar,
  and cardamom together. Work the yeast mixture into the flour. Knead
  the dough until smooth, about 2 minutes. Form the dough into a ball
  and allow to rest, about 20 minutes in the refrigerator. Beat 1 1/2
  cups butter until smooth. Turn the dough out onto a floured surface
  and roll into an oblong about 3/8 inches thick. Dot 1/3 of the butter
  over 2/3 of the dough. Fold the undotted dough over the remaining
  third of the butter-dotted portion. The dough is now in 3 layers.
  Roll the dough out gently into an oblong, 3/8-inch thick. Repeat the
  folding process two more times. Cover and chill the dough for 2
  hours. Roll the dough into the desired shapes. Following the rolling
  (Adapted from Joy of Cooking)

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Recipe ID 21012 (Apr 03, 2005)

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