Wienerbrød Danish Pastries

Time: 3 hours approx.
Serves: 12 individual pastries

Ingredients:

 Equipment: Titanium Chef Baker XL

Method

• To prepare, grease two large baking trays and set aside.
• Attach the 7L EasyWarm bowl to the machine, fit the dough tool.
• Pour in the milk into the mixer bowl and fit the splash guard. Select temp setting 3, speed ‘off’ for 2 minutes to gently warm up the milk.
• Add the sugar and dried yeast into the mixer bowl, then start the machine on Speed 1 for 30 seconds to mix.
• Allow the yeast to activate for 3-5 minutes in the warm milk.
• Weigh in the flour, then add the salt and egg into the mixer bowl. Select the ‘dough kneading’ pre-set and press ‘Start’.
• Remove the dough from the bowl.
• Flatten into a rough rectangle and wrap in cling film, then refrigerate for 15 minutes to chill the dough.
• Place block of butter in between two sheets of greaseproof paper. Use a rolling pin to roll out into a flat square measuring 7x7 inch approx. Freeze for 15 minutes.
• Meanwhile, remove the dough from the fridge and roll into a large square measuring 45x45 cm (18x18 inch).
• Remove the butter square from the freezer and place it in the centre of the pastry dough at a 45° angle. It should resemble a diamond shape.
• Fold the four corners of the dough over the butter so that the butter is completely concealed.
• Gently roll the dough into a rectangle 3 mm thick.
• Be very gentle, as to not to break the dough and reveal the butter.
• Fold 1/3 of the dough into the middle of the rectangle and then fold the other 1/3 to overlap.
• Now fold the dough over in half so that the shape formed looks like a closed book.
• Wrap the folded dough back in cling film and refrigerate for 15 minutes.
• Repeat the rolling, folding and refrigeration process twice more.
• Divide the dough in half. Working with the first half, roll out the dough into a 12x8 inch rectangle.
• Divide this rectangle into six 4-inch squares.
• Take a square of the dough and fold each corner into the centre, using a small amount of egg wash to stick the dough corners in the middle.
• Transfer to shaped dough onto the greased baking tray,
• Repeat this process with the remaining squares, six pastries should fit on one large baking tray with space between them to allow them to rise slightly.
• Roll out the second dough half and repeat the shaping process.
• Prove on the baking trays uncovered for 15 minutes.
• Meanwhile preheat the oven to 200°C
• Make the egg wash by missing the egg with 2 tsp of water, then brush the pastries.
• Spoon approximately 2 tsp of jam or the chocolate filling in the centre of each pastry.
• To make jam filled pastries, use either pre-made or store brought jam.
• To make chocolate filled pastries, attach the 7L Easy Warm bowl to the machine fitted the creaming beater.
• Add the chocolate into the bowl, then select the 'Chocolate Melting' pre-set and press 'Start'.
• Add the cream cheese, vanilla extract, and caster sugar into the melted chocolate.
• Start the machine on 'Min' Speed, increase to speed 1 for 30 seconds until combined. Set two thirds aside in a small bowl and leave to cool in the fridge for 10 minutes. The remaining third can be used to drizzle the pastries later.
• Bake for 10-12 minutes until golden brown.
• Remove from the oven and allow to cool on the tray.
• To make the icing (if using), combine the icing sugar and water in a small bowl until you have a thick consistency which drops slowly from a spoon.
• Transfer to a piping bag and cut the very tip of the piping bag open. Alternatively, use the remaining melted chocolate from earlier.
• Pipe the glaze over the pastries and finish with toasted flaked almonds.