Dansk dej
Denne super-buttery laminerede konditordej er duftende med et antydning af kardemomme. Brug dejen til at lave ostdansk, abrikosdansk, kanelsnegle og meget mere. Martha lavede denne opskrift på Martha Bakes episode 502.
Udbytte
Denne super-buttery laminerede konditordej er duftende med et antydning af kardemomme. Brug dejen til at lave ostdansk, abrikosdansk, kanelsnegle og meget mere. Martha lavede denne opskrift på Martha Bakes episode 502.
Udbytte
Cyrus
26.04.2023 @ 23:37
This super-buttery laminated pastry dough is fragrant with a hint of cardamom. Use the dough to make cheese danish, apricot danish, cinnamon rolls, and much more. Martha made this recipe on Martha Bakes episode 502. Makes 3 1/4 pounds. The ingredients are 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 ground cardamom, 1 pound (4 sticks) unsalted butter, room temperature, cut into tablespoons, 2 large whole eggs, plus 1 large egg yolk. Directions: 1. Sprinkle the yeast over the warm milk in a small bowl. Stir until dissolved. Let sit until foamy, about 5 minutes. In the bowl of an electric mixer fitted with the dough hook, combine 1 pound, 4 ounces flour, sugar, salt, cardamom, and 4 tablespoons butter; beat on low speed until the butter is incorporated and the mixture resembles coarse meal, 3 to 4 minutes. Pour in the yeast-milk mixture; mix until the dough comes together. Add the eggs and egg yolk; mix until just combined, 2 to 3 minutes. Do not overmix. 2. Turn the dough out onto a lightly floured work surface, making sure to include any loose bits left in the bottom of the bowl. Knead gently to form a smooth ball, about 30 seconds. Carefully wrap in plastic, and chill for at least 2 hours or overnight. 3. Paddle the remaining 3 1/2 sticks butter with 2 tablespoons flour. Shape the flour-butter mixture into a 12-by-10-inch rectangle on a sheet of plastic wrap. Chill for 15 minutes or up to 1 day. On a lightly floured work surface, roll out the dough into an 18-by-10-inch rectangle, just over 1/4 inch thick, so the corners are as square as possible. Remove any excess flour with a dry pastry brush. Remove the butter mixture from the refrigerator and let it sit at room temperature until it reaches the consistency of the dough