25g yeast, instant dry
1125g flour AP
900g butter, kerrygold, cold, cut in 1 inch cubes
100g flour AP
Day 1: prepare the detrempt
- Place milk, sucrose, yeast, flour, salt, and eggs in the bowl of the Hobart. Using the dough hook, mix on speed 1 for 1 minute. Stop the mixer, remove the bowl, and scrape the sides, bottom, and dough hook well.
- Return the dough to the Hobart, and mix on speed 2 for 10 minutes.
- After the dough has mixed for 10 minutes, transfer to an oiled bowl, and proof at room temperature for approximately 1 1hour, until the dough doubles in size.
- When the dough has doubled in size, punch it down, and transfer to an oiled half sheet pan. Wrap with plastic wrap, and retard in the tall boy overnight.
Day 2: prepare the butter slab. Enrobe the danish
- On the second day, prepare the butter slab. Place the butter and flour in a kitchen aid bowl. Mix with a paddle on speed 3 until the butter and flour just form a homogenous mass. Do not over work the butter, no air should be added, and it shouldn’t warm up.
- Transfer the cold butter to a floured surface and shape it into an 10 by 14 inch rectangle, working quickly to prevent the butter slab from softening. Transfer the butter slab to the refrigerator.
- When the butter slab has been prepared, remove the detrempt from the refrigerator and transfer it to a floured counter. Punch the dough down and roll it into a 16 by 20 inch rectangle.
- Working quickly, remove the butter slab from the refrigerator, fit it on the left 2/3’s of the detrempt, leaving an even boarder around the butter slab. Fold the un-buttered right 1/3 of the dough over the butter slab, then fold the left third over the right third, creating a letter fold.
- Perform 3 letter turns on the dough, resting 20 minutes between each turn. After the final turn, transfer to a floured sheet pan, wrap the dough, and let it rest for 8 hours, or overnight.
sheet the dough
- Cut the dough in 4 even pieces. Working with one piece at a time, and leaving the remaining dough in the refrigerator, roll each piece to the size of a half sheet pan, an 18 by 12 inch rectangle. Layer rolled sheets between parchment and freeze if not shaping immediately.
shape the dough
- For cardamom rolls, Brush the dough with melted butter, and sprinkle with 75g of cardamom sugar. Working with the wide end, roll the Danish tightly into a log, brush the end with water and secure it to the log to seal it. Transfer the log to the freezer, and repeat with the remainder of the dough.
- When the dough is firm enough to work with, cut the logs of Danish in 2 cm pieces, lay flat in a fish tub layering with parchment as needed, cover with a lid, and transfer back to the freezer for storage.
To Bake the Danish for service
- Transfer the Danish rings to a parchment lined sheet pan, leaving 2 inches between each piece. Cover with plastic and proof.
- When proofed, bake at 350 low fan for 8 turn 6 minutes. Remove Danish from the oven and transfer the pan to the speed rack to cool.