This recipe for a super buttery laminated pastry dough has a hint of nutmeg flavor. It can be used to make Danish cheese, Danish apricot, cinnamon snails, and more. Martha made this recipe on episode 502 of Martha Bakes. The recipe makes 3 1/4 pounds of dough and the ingredients include 2 envelopes (1/4 ounce each) active dry yeast, 1 cup warm milk (110 degrees), 1 pound 4 ounces (about 4 1/2 cups) plus 2 tablespoons all-purpose flour, plus more for dusting, 1/3 cup plus 1 tablespoon sugar, 1 tablespoon coarse salt, 1/2 teaspoon nutmeg, 1 pound (4 sticks) unsalted butter, room temperature, cut into tablespoons, 2 large whole eggs, plus 1 large egg yolk. The directions include mixing the yeast with warm milk, adding flour, sugar, salt, nutmeg, and butter, and then adding the yeast-milk mixture and eggs. The dough is then chilled for at least 2 hours or overnight. The butter is mixed with flour and chilled, then rolled into a rectangle and placed on the dough. The dough is folded and rolled several times, with chilling in between, to create layers. The dough is then chilled again before use.
26.04.2023 @ 23:40
This recipe for a super buttery laminated pastry dough has a hint of nutmeg flavor. It can be used to make Danish cheese, Danish apricot, cinnamon snails, and more. Martha made this recipe on episode 502 of Martha Bakes. The recipe makes 3 1/4 pounds of dough and the ingredients include 2 envelopes (1/4 ounce each) active dry yeast, 1 cup warm milk (110 degrees), 1 pound 4 ounces (about 4 1/2 cups) plus 2 tablespoons all-purpose flour, plus more for dusting, 1/3 cup plus 1 tablespoon sugar, 1 tablespoon coarse salt, 1/2 teaspoon nutmeg, 1 pound (4 sticks) unsalted butter, room temperature, cut into tablespoons, 2 large whole eggs, plus 1 large egg yolk. The directions include mixing the yeast with warm milk, adding flour, sugar, salt, nutmeg, and butter, and then adding the yeast-milk mixture and eggs. The dough is then chilled for at least 2 hours or overnight. The butter is mixed with flour and chilled, then rolled into a rectangle and placed on the dough. The dough is folded and rolled several times, with chilling in between, to create layers. The dough is then chilled again before use.