Wienerbrød (Danish Pastry)

Name: Wienerbrød (Danish Pastry)
Total time: 5 h
Yield: 12
Cuisine: Danish
Ingredients: 500 g Strong white flour; 220 ml Whole milk, cold; 1 Egg; 10 g Dried yeast; 50 g Caster sugar; 10 g Salt; 1 tsp Ground cardamom; 300 g Cold butter for laminating; 120 g Soft butter for the remonce; 120 g Caster sugar for the remonce; 1 Egg for the wash; 50 g Pearl sugar to finish

Yeasted dough laminated with butter, rolled around a cardamom-and-butter remonce and baked until the layers separate — called Vienna bread in Denmark, because Austrian bakers brought it.

Источник

Автор рецепта Danish bakeries · 🏺 Традиционное · Laminated dough, cardamom and remonce — the Danish bakery is the reason the rest of the world says 'a Danish' and means a pastry.

Danish · the original Danish — An ownerless traditional dish, so no cook is credited. `Wienerbrød` redirects to `Danish_pastry`, which confirms the laminated yeasted dough, the Danish name meaning Vienna bread, the Austrian bakers who brought the method during the 1850 strike and the remonce filling. Quantities and the folding schedule are this book's own.

Справка в Википедии ↗

Смотри, как это готовят · 3 видео

Skandibaking Skandibaking Katherine "Kae" Sprung

⏱ 300 мин🍽 12 порций🔥 380 ккал🇩🇰 Дания

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Приготовление

Mix the flour, milk, egg, yeast, sugar, salt and cardamom into a dough. Knead 5 minutes, wrap and chill 1 hour.
Beat the cold butter between two sheets of paper into a 20 cm square. Keep it cold and pliable, not soft.
💡 Butter and dough must be the same firmness. Butter harder than the dough shatters into shards; softer, and it smears through and there are no layers.
Roll the dough to 40 cm square, set the butter in the middle at 45 degrees and fold the corners over to seal it in.
Roll out to a long rectangle and fold in three. Chill 30 minutes. Repeat this twice more — three folds in total.
Beat the remonce butter and sugar together. Roll the dough to 40 × 30 cm, spread the remonce over it and roll it up from the long side.
Cut into 12 slices, lay them cut side up, prove 45 minutes, brush with egg, scatter with pearl sugar and bake at 200°C for 15 minutes.

💡 Советы

The Danish name means Vienna bread. Austrian bakers brought the method during an 1850 bakers' strike, and Denmark kept it and made it better.
Work in a cold kitchen if you can, and put the dough back in the fridge the moment the butter starts to shine through.
Three folds, not six. Danish pastry has fewer layers than croissant dough and is meant to be softer and breadier.