Danish pastry
1.)
500g flour
1 dice or 1 pack. dry yeast
1 / 4l milk lukewarm
50g butter or margarine
200g sugar
1 vanilla shred
2 eggs
2.)
250g cold butter
Make a yeast dough from the first ingredients and let it go for a while, knead it and roll it out to a 40x40cm plate. Cut the cold butter into pieces and place one part of it on one half of the yeast dough, fold over the un buttered half and roll out, chill for about 20 minutes.
Roll out again and top with butter, as described above, until all the butter is completely incorporated into the dough.
Always cool after each rolling.
After the last roll out, depending on your own taste, use either lard cake, sweet danish or spicy ingredients.
The baking time depends on the pastry you want to make from it.
Bake at Schmalzkuchen (fair, Schützenfest, or Christmas market) in hot fat until golden brown.
Otherwise in the oven at about 180 degrees depending on the oven and pastry 20-25 min. to bake.
It takes a lot of time, but it's really worth it.
