Ingredients / Shopping List
14g instant yeast or ( 25g fresh)1 tsp sugar150ml tepid water450g plain flour5ml salt50g lard30ml caster sugar2 eggs300g unsalted butterEgg to glazeFillings: see methodApricot glaze
Prep to Cook: For the dough:
Mixing bowl, measuring jug, wooden spoon, parchment paper, knife, rolling pin, flour dredger, polythene bag.
Prepare fillings of your choice: marzipan, drained or fresh apricots, stewed fruits. Glaze with egg wash and apricot glaze
Prep: To make the dough:
Danish pastries, sometimes called ‘weinerbrod’ are similar to French viennoiserie being rich in fat, delicate and flaky. They are made from layered or laminated yeast dough and baked after proving. They are popular in Denmark, Sweden, Finland and Norway, Iceland and Estonia.
Cooks Know How: Danish pastries owe their success to the light and delicate pastry used to create lovely shapes. These can be filled with stewed fruits, marzipan, toasted nuts and then glazed with apricot glaze and iced with glace icing.