Wholemeal Danish Pastry Dough


 

Danish Pastries are one of my favourites, and once you’ve tried making them with wholemeal flour, you’ll never go back to white!  Wholemeal flour gives this enriched dough a great nutty flavour, which works equally well with sweet or savoury fillings. The richness comes from the (huge) amount of butter, which really makes this a dish for special occasions if you’re really conscious about your calorie intake.

The regular folding and rolling is essential to build up the layers of butter which will give the lightness expected of a Danish pastry.  But be warned! The dough must be kept chilled whilst it is worked to prevent the butter layers from melting into the flour before it is baked.  Consequently it requires regular rechilling and takes some time to prepare.  As such, it’s worth making this double quantity.  Any surplus dough can be frozen.

Try this with either a savoury Cheese & Onion, or sweet Almond, Pecan and Sour Cherry filling

Makes 2 portions of dough

Ingredients

  • 100g Strong White Bread Flour
  • 400g Strong Wholemeal Flour
  • 7g Salt
  • 10g Fast Action Yeast
  • 75g Castor Sugar
  • 1 Egg, lightly beaten
  • 290ml Milk
  • 250g Butter

 

Method

  • Between 2 sheets of greaseproof paper, beat the butter with a rolling pin until flat.  Roll out to about 20cm * 30cm and refridgerate for 1 hour
  • Roughly mix the remaining ingredients to form a rough dough and leave, covered for 10 minutes
  • Turn the dough out onto a lightly floured surface and knead well for 10 minutes until smooth.  Wrap in clingfilm and chill in the fridge for 30 mins
  • Roll the dough out into a rectangle about half as long again as the butter
  • Line the bottom edge of the butter with the bottom of the dough. Fold the top third of the dough onto the butter, then the bottom third back up. Turn the folded dough by a quarter, rollout carefully and fold into 3 again. Wrap in clingfilm and chill for 30 mins
  • Repeat the roll-fold-roll-fold-chill another 3 times
  • The dough is now ready to use, but keep chilled until it’s needed.  If you don’t need it all, freeze the surplus
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