Ingredients for Emeril's Basic Danish Dough
- 2 large eggs
- 1/2 cup milk
- Active Dry Yeast
- Bread Flour
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 1 1/2 cups (3 sticks) unsalted butter
- Ground Cardamom
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How to Make Emeril's Basic Danish Dough
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, whisk together 2 large eggs, 1/2 cup milk, and 2 teaspoons active dry yeast.
- Cover the bowl and refrigerate for 15 minutes.
- In a separate bowl, using a pastry blender, cut together 4 cups all-purpose flour, 1 teaspoon salt, 1/2 cup granulated sugar, and 1 teaspoon ground cardamom until the mixture resembles coarse crumbs.
- Gradually add the yeast mixture to the flour mixture, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 2 minutes until smooth and elastic.
- Form the dough into a ball, place it in a lightly oiled bowl, cover, and refrigerate for 20 minutes.
- In a separate bowl, beat 1 1/2 cups (3 sticks) unsalted butter until smooth and creamy.
- On a lightly floured surface, roll the dough into a 12x18 inch oblong, about 3/8 inch thick.
- Spread 1/3 of the softened butter evenly over 2/3 of the dough.
- Fold the unbuttered third of the dough over the buttered portion, then fold the remaining third over that. (The dough is now in 3 layers).
- Gently roll the dough out again into a 12x18 inch oblong, 3/8-inch thick.
- Repeat the folding and rolling process two more times.
- Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 2 hours (or up to overnight).
- Once chilled, roll out the dough to your desired thickness and shape for your chosen pastries (bear claws, twists, pockets, etc.).
- Follow your chosen pastry recipe's instructions for baking and finishing.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
9g
Fat
76g
Carbs
11g
