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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Warm milk to 110 degrees. | 2. Sprinkle yeast over milk, let sit for 5 minutes then whisk inches. | 3. Add eggs and vanilla, whisk until just mixed. | 4. Put dry ingredients in food processor and pulse to mix. | 5. Add 3 Tbl of the butter, pulse until butter is well incorporated. | 6. Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain. | 7. Don't overknead. | 8. Dough should be slightly wet. | 9. Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour. | 10. Roll dough on lightly floured work surface into a 26x13 inch rectangle. | 11. Position so that short side is closest to you. | 12. Butter should be soft enough to spread, but not so soft that it is melting. | 13. Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges. | 14. Fold upper 1/3 of dough toward the centerof the rectangle, then fold the lower 2/3 over that. | 15. Crimp short edges and seam with your fingers to seal in butter. | 16. Turn dough so that crimped edge is to your right. | 17. Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking. | 18. Brush off excess flour. | 19. Fold top 1/3 of dough toward the middle, then lower 2/3 up over that. | 20. Place on sheetpan, cover and refrigerate for 45 minutes. | 21. Repeat this process 3 more times refrigerating for 30 minutes between each turn. | 22. when all turns are complete, place on sheetpan, cover well with plastic and let dough rest overnight in the refrigerator. | 23. At this point dough can be refrigerated for 2 days or frozen for 2 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
yeast	1/2	ounce		26.2233	2.8945	3.3849	0.1276
egg	2			143.0	0.72	12.56	9.51
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
purpose flour	7	cups		-	-	-	-
sugar	1/3	cup	granulated	106.6	20.0027	3.3367	1.6640000000000001
salt	1 1/2	1/2		-	-	-	-
butter	1	lb	unsalted	2585.5259	118.7981	80.7863	217.7285

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.