Easy Danish Dough

Easy Danish Dough

Description

Easy Danish Dough

Ingredients:

1/2 cup warm water (95ºF to 110ºF)

2 teaspoons active dry yeast

1/4 cup whole milk, scolded & then cool to room temperature

1 large egg, at room temperature

1/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon vanilla sugar

3 cups unbleached all-purpose flour

2 sticks (8 ounces) cold unsalted butter

Instructions:

1. Place the warm water into a large bowl, sprinkle the yeast and sugar over it, stir and let it proof for 5 minutes. Add the milk, vanilla sugar, egg and salt and stir to mix; set aside. Put the flour in the work bowl of a food processor fitted with the metal blade. Cut the butter into slices and drop them onto the flour. Pulse until the butter is slightly incorporated. Pour the proofed yeast in the food processor and work it in the dough. Cover the bowl with plastic wrap and refrigerate the dough overnight.

2.Lightly flour a work surface, turn the dough out onto it, and dust the dough lightly with flour. Roll it into a square about 16 inches on a side. Fold the dough in thirds, like a business letter, and turn it so that the closed fold is to your left, like the spine of a book. Roll the dough out again, this time into a long narrow rectangle, about 10 inches wide by 24 inches long. Fold the rectangle in thirds again, turn it so the closed fold is to your left, and roll it into a 20-inch square. Fold the square in thirds, like a business letter, so that you have a rectangle, turning it so that the closed fold is to your left, and, once more, roll the dough into a long narrow rectangle, 10 inches wide by 24 inches long. Fold in thirds again, wrap the dough well in plastic, and chill it.

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CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

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The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.