This is really delicious...It's really great for tea :-) What more...you can store the dough for a month and use it when ever you like!
Isn't that great??
Read on and I'll 3 ways of Using Danish Dough .

Step 1: The Dough

To make the dough you need

500 g  flour
1 tsp salt
1 tbs yeast
2 tbs sugar
2 oz butter
1 egg
1/2 cup milk
5 oz water


In a bowl add 500 g flour 1 tbs yeast 2 tbs sugar, 1 egg, 1 tsp salt and mix

Take you butter - mine was 8 oz... I divided it in to 4 equal parts and  took 1 part as it will be 2 oz...
(take the balance butter and let it soften...roll it  between 2 papers and flatten in to a square...place it in freezer.)
Warm you milk slightly and and put your 2 oz butter into it and melt it while stirring ....after it has cooled down add it to the flour bowl and mix. Gradually add the water and mix.

Your basic dough is made.
Make your dough into a ball...make a cross cut in the center and pull open from the cut to form a square.
Roll to a rectangle.
Step 1 - Now take your frozen butter square and place it in one side and fold the dough over to close it. Always keep the fold to one  side...So in my case of the picture I would keep the fold to the left. Let's call the fold  'A'
Now roll from side 'A' to 'B'
 Step 2 - ( this has to be done thrice )
                   Fold 'B' over to the center. Then Fold 'A' to cover 'B'
                    Roll in the same way as before.
Repeat this step 2 more times. If your butter leaks out...don't worry...simply dust it with flour and keep the dough in the freezer till it hardens...then take it out and continue...no problem. :-)

Once your dough is done...if you are not using it immediately... wrap it up well and freeze it...
If you are using it now...roll to a thin layer.
Those savory croissants look so good!
Thanks :-)...they taste good too
Congratulation.I like the way it is folded.
Thanks :-)

About This Instructable


35 favorites


More by shizy25: Cord Work Ebroidery Made Easy Personalized Kids Decor Weave A Wheel Barrow With Paper!
Add instructable to: