Bakery Basket (pl) Recipe

In a large bowl, whisk together flour, sugar, salt, and instant yeast. Stir in warm water and milk to form a rough dough.

Knead until smooth, then incorporate 40 g butter into the dough until fully integrated. Chill dough for 30 minutes.

Prepare a cold butter block: place 300 g butter between parchment, and roll to a 1 cm thick rectangle. Chill until firm but pliable.

Roll dough into a rectangle and encase the butter block. Perform the first turn (fold into thirds). Chill 30–60 minutes.

Roll again, perform the second turn, then chill again. Roll and perform the third turn. Chill until firm.

Roll dough to about 0.5 cm thickness. Cut into triangles and shape into croissants.

Proof in a warm place until doubled in size, about 60–90 minutes.

Brush with beaten egg wash. Bake in a preheated oven at 200°C (392°F) until golden, about 15–20 minutes.

Cool on a rack before serving.

Using the same laminated dough process as Plain Croissant, prepare a dough and a butter block as above.

Roll dough into a rectangle. Along one long edge, lay chocolate batons in a line. Fold dough over to encase the chocolate and seal.

Perform three turns with resting periods between turns, mirroring the croissant lamination process.

Roll dough to about 0.5 cm thick. Cut into rectangles roughly 6 x 3 inches.

Roll each rectangle tightly into a log and seal the seam. Place seam-side down on a tray.

Proof until puffed and nearly doubled, 60–75 minutes.

Brush with egg wash. Bake at 200°C (392°F) for 15–20 minutes until deeply golden.

Cool on a rack before serving.

Prepare Danish dough using enriched laminated dough: combine flour, sugar, salt, yeast, milk, water, and egg to form a smooth dough.

Roll dough into a rectangle and laminate with 400 g of butter through folds. Chill between turns to keep butter cold.

Roll dough to about 0.5 cm and cut into squares. Prepare cream cheese filling by mixing cream cheese, powdered sugar, and vanilla until smooth.

Place a heaping teaspoon of cream cheese filling on each square, add 1–2 tablespoons of fruit filling, and fold corners to form a Danish shape or leave as a square, sealing edges.

Proof pastries in a warm place until puffed and nearly doubled, 60–90 minutes.

Brush with egg wash. Bake at 190–200°C (375–400°F) for 15–20 minutes until golden.

Cool on a rack and optionally dust with powdered sugar before serving.