This is a laminated dough that is created with layers of dough and butter. It’s the foundation of many breakfast pastries, such as the ones on the following pages. This recipe makes enough dough for two batches.

　　

Ingredients

makes enough for 2 dozen danish

　　1 cup warm milk (110°F)

　　2 envelopes (1/4 ounce each) active dry yeast

　　1 pound 4 ounces (about 4 1/2 cups) all-purpose flour, plus more for dusting

　　1/3 cup plus 1 tablespoon sugar

　　1 tablespoon coarse salt

　　1/2 teaspoon ground cardamom

　　1 pound (4 sticks) unsalted butter, room temperature, cut into tablespoons

　　2 large whole eggs, plus 1 large egg yolk

　　

Step 1

In a small bowl, sprinkle the yeast over the warm milk; stir until dissolved. Let sit until foamy, about 5 minutes. In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar, salt, cardamom, and 4 tablespoons butter; beat on low speed until butter is incorporated and the mixture resembles coarse meal, 3 to 4 minutes. Pour in the yeast-milk mixture; mix until dough just comes together. Add the eggs and yolk; mix until just combined, 2 to 3 minutes. Do not overmix.

　　

Step 2

Turn out the dough onto a lightly floured work surface, making sure to include any loose bits left at the bottom of the bowl. Gently knead to form a smooth ball, about 30 seconds. Wrap well with plastic, and refrigerate at least 2 hours or overnight.

　　

Step 3

On a lightly floured work surface, roll out dough to an 18-by-10-inch rectangle, about 1/4 inch thick, keeping the corners as square as possible. Remove any excess flour with a dry pastry brush. With a short side facing you, evenly distribute the remaining butter over two-thirds of the dough. Fold the unbuttered third over as you would a business letter, followed by the remaining third. This seals in the butter.

　　

Step 4

Roll out dough again to an 18-by-10-inch rectangle, then fold dough into thirds as described above; refrigerate for 1 hour. This is the first of three turns. Repeat rolling and folding two more times, refrigerating for at least 1 hour between turns. To help you remember how many turns have been completed, mark the dough after each one: Make one mark for the first turn, two for the second, and three for the third.

　　

Step 5

Refrigerate dough, tightly wrapped in plastic, for at least 4 hours or overnight. Dough can also be frozen, tightly wrapped in plastic, for up to 2 weeks; before using, thaw the dough in the refrigerator overnight.

　　

Danish Dough how-to

Step 6

The dough is rolled out to a large rectangle, then dotted with butter over two-thirds of its surface.

　　

Step 7

The unbuttered third is folded up over the dough, then folded once more to seal in the butter.

　　

Step 8

The dough is rolled out and folded again to complete the first turn.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter