MAKES ENOUGH FOR 1 LARGE BRAID OR 9 INDIVIDUAL DANISH
If the dough becomes too warm and sticky to work with, cover it with plastic wrap and let it chill in the refrigerator until firm. When rolling the dough out, sprinkle extra flour over the counter and the rolling pin as needed to keep the dough from sticking. Click here for more information on turning the dough. See the sidebars that follow the recipe.
|
DOUGH |
|
⅓ |
cup warm whole milk (110 degrees) |
1 |
large egg |
1½ |
cups (7½ ounces) all-purpose flour |
¼ |
cup (1¾ ounces) sugar |
1½ |
teaspoons instant or rapid-rise yeast |
¾ |
teaspoon salt |
|
BUTTER SQUARE |
|
12 |
tablespoons unsalted butter, cut into 3 equal pieces and chilled |
1 |
tablespoon all-purpose flour |
1. FOR THE DOUGH: Mix milk and egg together in liquid measuring cup. Using stand mixer fitted with dough hook, combine 1¼ cups flour, sugar, yeast, and salt on low speed. Slowly add milk mixture and mix until dough comes together, about 2 minutes.
2. Increase speed to medium-low and knead dough until it forms sticky ball and becomes elastic, about 8 minutes. If, after 5 minutes, dough appears overly sticky and doesn’t come together into ball, add remaining ¼ cup flour, 1 tablespoon at a time. Scrape dough into large, lightly greased bowl, cover with greased plastic wrap, and refrigerate until chilled, about 1 hour.
3. FOR THE BUTTER SQUARE: Lay butter pieces side by side on sheet of parchment paper. Sprinkle flour over butter and cover with second sheet of parchment. Gently pound butter with rolling pin until butter is softened and flour is fully incorporated, then roll it into 5-inch square. Wrap butter square in plastic and refrigerate until chilled, about 1 hour.
4. Roll chilled dough into 9-inch square on lightly floured counter. Place chilled butter square diagonally in center of dough. Fold corners of dough up over butter square so that corners meet in middle and pinch dough seams to seal.
5. Using rolling pin, gently tap dough, starting from center and working outward, until square becomes larger and butter begins to soften. Gently roll dough into 11-inch square, dusting with extra flour as needed to prevent sticking. Fold dough into thirds like business letter, then fold rectangle in thirds to form square. Wrap dough in plastic and let rest in refrigerator for 2 hours.
6. Repeat step 5 and let dough rest in refrigerator for 2 hours more before using.