Danish Pastries in BM?

What does BM mean?

Ingreds
1 cup tepid water
3 tblsp dried skimmed milk
2 eggs beaten
2 tblsp caster sugar
1/2 tsp salt
3 1/2 cups white bread flour
1 tsp yeast.

To finish
9 oz unsalted butter
then choice of ingreds depending on topping
- so will leave for the moment as not used this recipe.

Anyway place ingredients in order listed into baking pan of breadmaker. Set programme to dough and start it off.

Place butter between 2 sheets of greaseproof paper and using a rolling pin, beat into a square approx 1/2" thick.........cover and chill.

When BM cycle completed, transfer dough to a well floured surface and knead it briefly. Roll out dough to that is approx 3/4 inch wider than your sheet of butter, and half as long again.

Unwrap chilled butter and lay it on the dough, leaving a small border of dough on 3 sides at one end.........take it that you should still have a good bit of dough on one side....
Fold this end bit over half of the butter. Then fold the bottom piece of butter and dough up and over it. (This is very confusing, and I'm reading it - I do understand it......but cheesy peeps, wish I could draw a diagram!)

Seal the open edges with a rolling pin, then give dough a quarter of a turn to the left (the completely enclosed side should always be to the left) and repeat the rolling and folding process once more.

Place the dough on a lightly floured plate, cover with cling film and chill for 30 mins.

Repeat the folling and folding process twice more, then chill the dough for 30 mins.

Now, all depends what kind of pastry you are looking for here........you can get pinwheel shapes pain au raisin which is a circular thingy etc.....different instructions for each type.

So before I go any further forward...is this of any help, and what kind of pastry was it? And..........are you sure you just don't want to go back to Iceland - this sounds awful hard work for a pastry! :rotfl:

Am only kidding, just because I don't like them..........

Churchmouse wrote:

That rolling and folding is just like puff pastry! You're just distributing the butter as layers through the pastry.

Do I mean flaky pastry?

That's the way I did puff pastry Churchmouse.....think I have done flaky pastry but was so long ago I can't remember...probably quite similar, but got this vague idea in my head that flaky pastry was a bit easier (or didn't take so much time), as puff....someone will be along to put us right!

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