It’s been a while since I’ve done a layered dough, and since layered dough is really the backbone technique of pastry making, I see no reason why we shouldn’t dive back in again. And while we’ve done quite a few breakfast breads over the relatively short life of this site, I don’t think we’ve ever done breakfast pastry. No better time than the present, I figure:
Yes, I know, it’s an Emeril, but there just aren’t very many good Danish dough recipes out there on the web, and I have to admit that the couple of Emeril recipes I’ve linked to haven’t been all bad. We’ll see, though if you have a Danish recipe in a cookbook you like and feel like trying it, by all means do so. The basic techniques are the same in pretty much every recipe. That is, unless you’re trying a quick method like this one from Julia Child’s book Baking with Julia, reprinted here:
This one has the same basic components, but there’s no dough folding. Hey, if Julia didn’t do it, then I guess you don’t have to either if you don’t want to. I have to confess, by the way, that I don’t know who Beatrice Ojakangas is, though I love saying her name. She seems to be a Scandinavian-American baking queen from, well, right where you’d expect her to be from: up ‘dere in de Iron Range there hey, Duluth Minnesota. I lived in Minnesota for five years and never once heard her name. But if she knew Julia Child then I’d say it’s high time we got acquainted.