Danish Pastry (16.08.08)

Basic Dough:
½ cup lukewarm water
½ cup milk
1 sachet yeast
4 cups flour
15g butter
2 eggs
1 tsp salt
1 tsp fine elachi
1 tsp vanilla essence
500g butter
½ cup castor sugar

Method:
Place flour into mixing bowl. Make a well in the centre and add milk, yeast, water 15g butter, eggs, salt, elachi, essence sugar. With your fingers, mix the ingredients together to form a soft dough. Knead until dough is smooth and elastic. Refrigerate for 30 minutes. Roll into oblong. Sprinkle with maizena. Grate half of the butter onto the centre. Fold over and sprinkle with maizena. Grate rest of butter onto second 1/3. Fold over to form an envelope. Roll and fold a few times. Wrap in cling wrap and chill for at least 2 to 4 hours before use.

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