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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. METHOD. | 2. Warm cream add yeast and dissolve let it seat until star to bubble. | 3. Cream butter and sugar, add eggs and yeast slurry mix in flour and nutmeg, knead the dough. | 4. Roll the dough to a rectangle of about 10 cm , cover 2/3 of the dough with dots of roll-in fat , fold empty part onto centre portion and remaining third on top-this is the roll-in procedure-not a fold inches. | 5. Roll dough the same size again, apply first single fold by folding 1/3 of the dough onto centre part plus remainder onto top. | 6. Repeat this folding twice more allowing 20 minutes rest between each fold -- preferably refrigerated. Refrigerate dough before make-up procedure; dough also may be frozen for future use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	100	g		185.0	20.42	23.88	0.9
cold water	500	ml		0.0	0.0	0.0	0.0
bread flour	750			370927.5	74524.575	12309.45	1705.65
pastry flour	500	g		445.0	0.0	99.0	2.5
cream	75	g		247.5	4.9875	2.7225	26.01
egg	5			357.5	1.8	31.4	23.775
butter	150			12825.0	589.275	400.725	1080.0
sugar	250			201495.0	50399.0	0.0	0.0
salt	25			-	-	-	-
nutmeg				-	-	-	-
	625	g	fat	445.0	0.0	99.0	2.5

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