Copyright of Y Three K Publisher. All rights reserved.
(Y3K Cookbooks - My Secret Recipes Series Vol. no.6 –Bread Magic - First published in May 2006 )
1 quantity ***Danish dough
For topping A: mix well
200ml fresh milk
80g instant custard powder
For topping B:
120g cheddar cheese (grated)
Some caster sugar
1. Remove Danish dough from the refrigerator, thaw if necessary. On a lightly floured surface, roll out dough into a rectangle. Cut into 6 inches X 1 inch strips.
2. Slit centre of each dough strip. Bring one end in through the slit. Redo a second time to give it a patterned bowknot effect.
3. Repeat process with all the strips. Leave them on a greased baking tray, spread apart. Let them proof for 1 1/2 hours.
4. Glaze with egg wash. Spread some topping A around the centre pith and add a sprinkle of cheddar cheese. Dust a little sugar on top. Bake in a preheated oven at 180 degrees Celsius for 20 minutes. Cool well on a wire rack.
***Basic Danish/ Croissant Dough
350g high protein flour
150g plain flour
50g caster sugar
15g milk powder
1 egg - grade B
2 tsps instant yeast
250g Danish butter (available at bakery marts, bring to room temperature, wrap with a plastic bag and roll into a square)
1. Combine ingredient A in a mixer. Add in ingredient B and beat mixture lightly till it resembles a rough dough. Add in ingredient C and beat till a soft dough is formed. Wrap dough with a plastic bag and keep it chilled for 30 minutes in the refrigerator.
2. Remove dough of no.(1) from refrigerator and sprinkle flour on top of the dough. Roll out dough into a rectangular and 1cm in thickness. Place Danish butter with plastic bag removed (at room temperature) in middle of dough. Wrap ends of dough over butter to cover completely. Always remember, the dough should be rolled long enough for both sides to fold over, leaving a border edge of one inch. Seal edges well.
3. Roll out no.(2) from the centre towards the edges to form a rectangular. Do not press too hard or butter may ooze out. Fold dough equally into three. Do not overwork dough and dust away any leftover flour on the dough. Wrap with plastic bag and refrigerate dough for 20 minutes. Remove dough and repeat the process of rolling, folding, chilling two times more. This ensures the butter is well incorporated into dough and results in many flaky layers. Finally, keep finished dough wrapped and chilled for two hours or even overnight. Thaw if necessary before use.
Note: Danish Dough/ Croissant Dough is basically the normal method applied to bread making but generally richer with the addition of Danish butter. It goes through three processes of rolling, folding and chilling. A well-made dough should be light and flaky. This dough is suitable for recipes using Danish dough (sweet taste) or Croissant dough (savoury taste). Serve them warm from the oven, to enjoy the excellent results.
Tips: Dough and Danish butter should be of the same rolling consistency. Dough must be soft but not sticky and butter at room temperature so it would be easy to roll them together after folding procedure. It should be kept chilled after each roll to ensure butter does not go soft and oozes out. Flour surface very lightly, too much flour hardens pastry.