Fruit-filled Danish Recipe

Danish Pastry Preparation

1. 1

   Prepare the Dough

   In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and active dry yeast. Stir together until well mixed.

2. 2

   Heat the Milk

   In a small saucepan, heat the milk over low heat until warm (about 110°F or 43°C). Remove from heat and let it cool slightly.

3. 3

   Mix Wet Ingredients

   Add the warm milk, butter (cut into small pieces), egg yolks, and vanilla extract to the flour mixture. Mix until a soft dough forms.

4. 4

   Knead the Dough

   Turn the dough onto a floured surface and knead for about 5 minutes, until smooth. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

5. 5

   Prepare the Butter Block

   While the dough is rising, prepare the butter block. Take the remaining butter (1 cup) and place it between two sheets of parchment paper. Roll it out into a rectangle (about 8x10 inches) and refrigerate.

6. 6

   Incorporate Butter

   Once the dough has risen, roll it out on a floured surface into a large rectangle (about 12x18 inches). Place the chilled butter block in the center of the dough and fold the edges over the butter, sealing it in.

7. 7

   Laminate the Dough

   Roll the dough out again into a rectangle and perform a series of folds (fold the dough into thirds like a letter). Repeat this rolling and folding process twice more, refrigerating for 30 minutes between each fold.