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Danish Pastries in BM?

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Hi
Anyone got a BM recipe for danish pastries? Just passed some in Iceland and in true OS thought I could make those.:D
Thanks in advance.
Bizzimum x
I have plenty of willpower - it's won't power I need.
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Comments

  • What does BM mean?
    My sig's too large, apparently - so apologies to whoever's space I was taking up.:lipsrseal
  • Anne_Marie_2
    Anne_Marie_2 Posts: 2,123 Forumite
    1,000 Posts Combo Breaker
    Bread Maker.

    Will check out my book for you Bizzimum - can't stand Danish pastries ...........yeugh!
  • vivaladiva
    vivaladiva Posts: 2,425 Forumite
    What does BM mean?

    Breadmaker. I assume they are some kind of yeast enriched dough. BM is hot weather idleness. ;)
    I have plenty of willpower - it's won't power I need.
  • Anne_Marie_2
    Anne_Marie_2 Posts: 2,123 Forumite
    1,000 Posts Combo Breaker
    Found one for you in my book "One 100 Bread Machine Recipes" - you don't happen to have that do you, as it is a bit long winded........keeping fingers crossed here, and knowing what the answer will be. :rolleyes:
    You want me to start typing then?
  • Anne_Marie_2
    Anne_Marie_2 Posts: 2,123 Forumite
    1,000 Posts Combo Breaker
    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
    Churchmouse Posts: 3,004 Forumite
    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?
    You never get a second chance to make a first impression.
  • Anne_Marie_2
    Anne_Marie_2 Posts: 2,123 Forumite
    1,000 Posts Combo Breaker
    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! ;)
  • vivaladiva
    vivaladiva Posts: 2,425 Forumite
    Thank you Anne_Marie. It is quite a lot of messing about isn't it - same as croissants. Since my DD will eat most of them perhaps she could do it. You know, school holidays, time on hands............;)
    I have plenty of willpower - it's won't power I need.
  • squeaky
    squeaky Posts: 14,129 Forumite
    10,000 Posts Combo Breaker
    ..........roflani.gif
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  • Anne_Marie_2
    Anne_Marie_2 Posts: 2,123 Forumite
    1,000 Posts Combo Breaker
    Lol!
    Absolutely one for the bored children......if you can stand the mess in the kitchen! (is there a smiley for a very patient Mum with halo trying hard not to throttle child?)

    Anyway, given you basic dough - different pastries have obviously different toppings, different shapes, some you roll into squares, bung some on say like some kind of fruit...say apricot, then cut from fruit to each corner, brush with beaten egg - take alternate corner of dough, fold points inwards onto the apricot, pinching them firmly to seal. This is apparently pinwheel method.

    Loads of others, but for now, just sticking with that...........

    Transfer pastries to lightly greased and floured baking tray, allowing room for each to rise - I would err on the side of safety here and give plenty of room between each pastry....they might spread a bit too!
    Loosely cover the pastries with a damp tea towel and allow them to "prove" at room temperature for 45 mins. Do not leave them in too warm a place in case the dough is spoiled.

    Preheat the oven to 200C / 400F / Gas mark 6.

    Remove tea towel, brush each pastry with a little more beaten egg. Place in oven and bake for 15 - 20 mins until golden and crisp. Transfer to wire rack and allow to cool.

    If you are making fruit ones as in apricot, make up some icing sugar with water to make thin icing and drizzle over pastries - or you could dust with icing sugar. Says to sprinkle with some almond slivers too.....

    Enough from me for now......but got some other for pain au raisin, cherry and custard foldovers, and what does sound yummy to me....cheese and onion. Let me know if you want them....but wont be tonight! Not until I have a cool down, wee glass of wine, then goodness knows what recipes I will come up with! ;)
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