Danish Pastry

Ingredients

• 1/4 cup sugar
• 1 egg, well beaten
• 4 tablespoons butter
• 1/4 teaspoon vanilla
• 1 teaspoon salt
• 1 cup scalded milk
• 1 to 2 yeast cakes, dissolved in 7/8 cup butter, washed
• 3 tablespoons warm water
• Flour

Method

1. 1

   Put sugar, 4 tablespoons butter, salt, and milk in bowl.

2. 2

   When lukewarm, add dissolved yeast cakes, egg, flavorings, and 1.25 cups flour.

3. 3

   Beat well, add 1 cup flour, stir with knife until well mixed, add sufficient flour to knead, keeping dough as soft as possible.

4. 4

   Let rise until double in bulk, roll out 0.25 inch thick.

5. 5

   Divide washed butter in small bits, place half in center of strip of dough.

6. 6

   Fold over 1 end of dough to cover butter, place remaining butter on top, and fold over other end of dough, pressing edges firmly together.

7. 7

   Turn 90 degrees, pat with rolling pin and roll as thin as possible, lifting it frequently to keep from sticking.

8. 8

   Fold each end to center, pat, fold to make 4 layers, turn 90 degrees and pat, lift, roll, and fold 3 times.

9. 9

   Cover and let rise 20 minutes.

10. 10

    Roll, shape as desired, let rise half an hour but not until double in bulk.

11. 11

    Bake on brown paper on baking sheet in moderately hot oven (375° F.) for 20 to 25 minutes, according to size.

12. 12

    Decorate as desired.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 265. The excerpt below is the record exactly as published.

V4 teaspoon vanilla Boil sugar and water until it threads, add marshmallows, pour gradually on egg whites beaten stiff, while beating constantly. When thoroughly blended, add coconut, raisins, and vanilla. Bake 2-inch squares of Puff Paste (p. 618) until delicately brown. Spread nearly to edge with mixture and finish baking. NAPOLEONS Bake 3 sheets of pastry, pricking before baking. Put between the sheets Cream Filling (p. 672), spread top with Confectioners’ Frosting (p. 678), sprinkle with pistachio nuts blanched and chopped, crease in pieces about 214 by 4 inches, and cut with sharp knife. NUT PASTRY ROLLS Cut paste in pieces 5 by 3 inches. Spread with jelly which has been beaten with a fork until of right consistency to spread, sprinkle with chopped pecan nut meats, and roll each piece separately like a jelly roll. Place on cooky sheet, having edges of rolls on bottom, to keep them from unrolling. Bake. If desired, make one large roll, press firmly, and cut off slices. PALM LEAVES Sprinkle cloth or board with powdered sugar. Roll Puff Paste (p. 618) 14 inch thick, turn over, and roll 4 inch thick into strip 12 to 15 inches long. Fold each end twice towards the center, making 3 layers, then double, making 6 layers. From the end, cut off pieces 14 inch wide, lay on baking sheet, cut side down, and ee eNO SMALL PASTRIES 645 spread ends slightly. Arrange 1 inch apart. Bake 8 minutes in hot oven (450° F.). When half baked, turn with spatula to bake other side. SWEDISH TEA CIRCLES Roll Paste 14 inch thick, spread generously with chopped, blanched Jordan almonds, mixed with sugar, using half as much sugar as nut meats. Pat and roll 1 inch thick and shape with a small, round cutter dipped in flour. Bake 8 minutes in hot oven (450° F.). GATEAU Puff Paste (p. 618) Jam or marmalade Choux Paste (p. 711) White Mountain Cream Glacé fruits (p. 729) . Filling (p. 672) Cut out a circle of Puff Paste 9 inches in diameter and prick several times. Put a border of Choux Paste around edge, using pastry bag and plain tube. Shape remaining Choux Paste in tiny balls. Bake in hot oven (450° F.), reducing heat when gateau is well risen. Cool and spread center of gateau with jam or marmalade. Cover with filling and decorate with glacéed fruit and tiny cream puffs, filled and frosted. 646 THE BOSTON COOKING-SCHOOL COOK BOOK DANISH PASTRY 14 cup sugar 1 egg, well beaten 4 tablespoons butter V4 teaspoon vanilla 1 teaspoon salt 4% teaspoon mace 1 cup scalded milk Flour 1 to 2 yeast cakes, dissolved in 7% cup butter, washed 3 tablespoons warm water

Cook this with the app: pantry check, scaling, and the assistant.