Danish pastry dough

Temperature of the dough: 21 ºC.

1st Fermentation of the dough without dividing:

2nd Fermentation of a piece of the divided dough: 10’

3rd Fermentation of a formed piece: 1h 30’

Baking time: 12’

Temperature of the oven: 220 ºC.

METHOD

• Knead everything together, except the butter, until you get a fine, elastic dough.
• Divide 1 kg pieces and make balls.
• Put 300 g of croissant or puff pastry margarine in each 1 kg piece.
• Turn the dough over once and then turn it over twice, with a 15-minute rest in the refrigerator between each turn.
• Stretch the pastry in a rectangular pattern until it reaches the desired thickness.
• To form the different specialities the pastry is stretched to different thicknesses and portions of different sizes.