Danish Pastry Dough (Wienerbrødsdej)

#Dessert #Dough #Danish

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https://skandibaking.com/danish-pastry-dough-wienerbrodsdej/

LINK TO EASIER DOUGH: Danish Pastry Dough, easier

INGREDIENTS

2 tsp instant yeast (2.25 tsp active dry yeast, 17.5g fresh yeast)
150 ml warm water
50 grams sugar
2 large eggs (they don't necessarily need to be room temperature for this, since we are putting the dough in the fridge to proof after!)
1 tsp salt
360 grams all-purpose flour (plus extra for kneading and rolling out!)
325 grams European (high fat %) unsalted butter; chilled (for laminating the dough; we recommend at least 83% butter fat, which you can usually find either on the package or by looking up the brand on Google!)
1 egg for egg wash

DIRECTIONS

Note: we make the dough the night before we laminate it with butter and shape/bake our pastries, so make sure to factor that into your timing! If you'd like to make them the same day, we recommend checking out our easier pastry dough recipe.
Bloom yeast in warm water with about 1 tbsp of the sugar in the recipe (we usually measure the sugar out ahead of time and sprinkle some of it into the measuring cup with the yeast and water). If you're using instant yeast, this step can be optional - if in doubt, check the package directions of the yeast you are using!
Let sit for 5-10 mins until frothy. If nothing has happened in that time, your yeast may be expired. You can try to add a little bit more sugar and wait a little bit longer, or you can start over with fresh/new yeast.
Add remaining sugar, eggs, yeast mixture, and salt in a medium sized mixing bowl.
Mix together well.
Start adding flour while stirring/mixing until fully incorporated using either your hands or a spoon.
Once the flour is incorporated, knead for around 5 minutes until the ingredients have come together. You can add more flour as needed while kneading - the end result of the dough will still be somewhat sticky, but it should still come together into a ball!
Cover with plastic wrap or a damp kitchen towel and leave in the fridge overnight to rise: 8-12 hours is best. (Note: we prefer to do this long rise in the fridge to both control the rise of the dough and the temperature. While you could try to do this in the same day, we highly recommend the overnight rise!)
The next day, take your dough out of the fridge for about 30-45 minutes before you use it. It should have doubled in size overnight. If you find that your fridge was very cold and it rose less than that, you can leave it out for a little longer!
While your dough is warming up slightly from fridge cold temperature, prep your butter block for lamination. Make sure that you are using a high fat percentage European style butter (aim for at least 83% butter fat) - butter with too much water content will be difficult to work with and may result in butter leakage! We leave the butter out at room temperature for around 10 minutes so that it's a little easier to work with.
Start by wrapping your measured out butter in plastic wrap (one piece on the bottom, and one piece over the top; you can also use parchment paper!) and hit (or just press down) with a rolling pin along the length of the sticks of butter to slightly soften it.
Then roll out the butter so that it forms a thin rectangle about 12 inches in length.
Remove the top layer of plastic wrap. Fold the bottom third of the butter over the middle third.
Then, fold the top third down over the bottom (that you just folded up).
This process basically helps to eliminate any gaps in the butter and make it easier and more pliable to work with; plus, it's practice for lamination! Turn the butter block 90 degrees and place it back down on the plastic wrap.
Add the plastic wrap back on top of the butter, and repeat this rolling and folding process for the butter; depending on the consistency of your butter, you may have to repeat an additional time. The butter should be able to fold without breaking - that's when it's ready for lamination.
Shape the butter into a square about 6 inches by 6 inches. We usually just do this by pressing the sides/edges with our hands, then rolling over the top with the rolling pin to make it even. Keep it wrapped in plastic. If it's getting too soft, pop it into the fridge for 5-10 minutes.
Now the dough should be slightly warmer than fridge temperature. Turn out the dough onto a well floured surface and shape into a square that measures about 8 inches by 8 inches.
Place your butter block on top of the dough square, on a diagonal so the corners touch the mid points of the dough edges.
Fold in the dough corners towards the center (sort of like an envelope).
Pinch the edges to seal the butter block inside the dough.
Now you start the lamination! Turn the dough 45 degrees and flip the dough over so the seam is on the bottom. Make sure you have plenty of flour on your surface and also on the top so your rolling pin does not stick. This is very important, because any sticking could tear the dough, affecting the lamination!
Roll out your dough into a rectangle that is at least 16 inches in length.
Fold the rectangle like a letter: bottom third over the middle...
...then top third over the bottom, making sure to dust off any excess flour between the folds.
Once you've folded the dough, wrap the rectangle in plastic wrap and place in the fridge for 15-20 minutes. You just want to give the dough time to relax before your second lamination and prevent any rising of the dough, keeping the temperature of the butter consistent during the process as well.
Take the dough out of the fridge and let it rest at room temperature for 10-15 minutes. Putting it in the fridge first and then letting it rest just a little bit longer at room temperature will make it easier to roll out!
Turn your dough 90 degrees from how you were rolling it out last time, so that the first fold you did is at the bottom and the top of the dough.
Roll out into a rectangle again that is at least 16 inches in length (closer to 20" is better!) and repeat the letter fold. Keep making sure that you have a well floured surface, and flour on the top if needed. If the dough is not rolling out easily, let it sit for 10 or so minutes and return to it. If it's still giving you trouble, you can also return it to the fridge for 10-15 minutes.
Once you've reached the right length, repeat the fold: bottom third over middle third...
...then top third over bottom third. Wrap this in plastic wrap and return to the fridge again for 15-20 minutes, then rest on the counter another 10-15 minutes.
Complete your last lamination by doing the same thing as before: turning the dough 90 degrees from the previous fold, rolling to at least 16 inches in length and repeating the letter fold (bottom third over the middle third, then top third over the bottom.
Once done, put in fridge for another 15 minutes, and let it rest on the counter at room temperature for 10-15 minutes.
Now the dough is at the stage where you can make any of our danish pastry dough recipes! Check out our recipes for spandauer, tebirkes, frøsnapper, kanelsnegle, chokoladesnegle, and wienerbrødsstang for additional steps and fillings!