I have only recently noticed that a book my mum gave me last time I went back home to Italy is indeed a manual for patisserie. Wahou! Come think of it, that explains why it contained so many pastry recipes… Anyway, this is one of the first ones and it looked grand on paper. I decided to give it a try because, after all, what’s life without a challenge? It took me two days to complete, but only because I wanted to make sure the dough was given plenty of chilling & resting time in the fridge after each turn.
The overall concept behind it is puff pastry (of course!). You layer a yeasted dough with butter and fold it over and over again, more or less as you would do to make croissants. The only very tricky part (I would say) is probably creating the 8-shaped spirals, which take a bit of practice. Your first ones might come out a bit out of shape, but insist and you’ll get there. As you can see from the pictures below, mine were not all equal, but I like to think that adds to the charm of the whole thing not being industrially made. Last point, the fruit: choose fruits which is in season! The original recipe had kiwis, strawberries, grapes and apricots, but I decided to use some of the glorious British berries instead.
Ingredients (for the starter)
- 100ml lukewarm whole milk
- 150g strong flour
- 1 x 7g sachet fast-action dried yeast
Ingredients (for the dough)
- 350g strong flour
- 100g lukewarm whole milk
- 140g caster sugar
- 50g unsalted butter, softened
- 1 tsp salt
- 1 egg
- 1 egg yolk
Ingredients (for the butter filling)
- 200g unsalted butter, softened
- 25g strong flour
Ingredients (for the decoration)
- 1 egg yolk
- 3 tbsp double cream
- granulated sugar
- apricot jam
- 400g firm custard (I made my own)
- mixed fruit
- To prepare your starter, melt the dried yest into the lukewarm milk, then pour that in a small bowl and add the flour. Bring together to make a small dough ball, then cover tightly with clingfilm and leave to rise for about 40 minutes or until doubled in size.
- Once that is ready, sift the flour and the salt into the bowl of a freestanding mixer (or you can use a normal bowl and knead by hand). Turn the mixer on low speed and use the hook attachment to mix in the egg, egg yolk and caster sugar.
- Slowly pour in the lukewarm milk and the starter, then increase the speed to medium and knead until fully combined. Now add the butter and keep on kneading until fully incorporated and the dough comes away from the sides of the bowl (approximately 10 minutes or 20-25 by hand). Tip the dough in a bowl, cover tightly with clingfilm and leave to rise in a warm place until doubled in size.
- In the meantime, prepare your butter. In a bowl, mix the softened unsalted butter with the flour, then spread that on a piece of clingfilm, wrap tightly and use a rolling pin to roll out to a rectangle about 20x30cm and 1/2cm thick. Put in the fridge to chill and firm up.
- When the dough has risen, chill it in the fridge for about 10 minutes, then tip it out on a floured work surface, deflate it and roll it out to a rectangle. Take the butter sheet out of the fridge, remove the clingfilm and place in the middle of the dough. Ensure the dough rectangle is bigger than the butter sheet. Fold the edges of the dough over the butter sheet, then pinch together to seal.
- Using a rolling pin, roll the dough out to a 60x30cm long rectangle, ensuring to press evenly on the butter so it spreads within the dough. Fold a third of the dough at the top and at the bottom towards the centre of the dough, then wrap in clingfilm and chill for at least 30 minutes.
- Repeat this folding technique another 3 times (4 turns in total), much in the same way as you would do with puff pastry. If you are a novice to puff pastry, please have a look at the very detailed tutorial from Emma, someone who is definitely more technical than me.
- Once the pastry has been chilled thoroughly after the fourth turn, take it out the fridge and roll it out to a big rectangle, about 50x30cm. It should be slightly less thick than a pound coin.
- Using a floured and very sharp knife, cut 1.5cm along the longer side of the pastry, then roll them in pairs to create a braid. Shape each braid into an 8, tucking the excess pastry underneath. Put each braid on a lined baking tray.
- Leave the 8-shaped pastry braids to rise until doubled in size, then put in the fridge to chill until firm.
- In the meantime, clean and slice (if necessary) your fruit, then set aside. Towards the end of the chilling time, preheat your oven to 190C.
- In a small bowl, whisk together the egg yolk with the cream, then set aside. Dollop some custard into each hole of the 8-shaped braids, then brush the braids with the egg and cream mixture. Sprinkle with some granulated sugar. Bake each batch for 20-25 minutes until golden and well puffed up.
- Remove from the oven and leave to cool almost completely on a wire rack. In the meantime, melt some apricot jam in a saucepan, then arrange your fruit of choice on the custard bits and brush the apricot jam on the whole Danish pastry to keep everything in place. Serve warm or cold.