Indulge in the decadent world of Danish pastry with our tantalizing assortment of Wienerbrød. Originating from Denmark, Wienerbrød, also known as Danish pastry, is renowned worldwide for its delicate layers, buttery richness, and delightful fillings. Our collection offers a symphony of flavors, from traditional cinnamon swirls to luxurious custard-filled delights. Each pastry is meticulously crafted to perfection, promising a heavenly experience with every bite. Join us on a culinary journey to Denmark and savor the irresistible allure of Wienerbrød, a true delight for pastry enthusiasts and food connoisseurs alike.

Ingredients:

For the dough:

• 500g all-purpose flour
• 250g cold unsalted butter, cut into small cubes
• 50g granulated sugar
• 10g instant yeast
• 250ml cold milk
• 1 teaspoon salt

For the filling:

• Custard, jam, or marzipan of your choice

For the glaze:

• 1 egg, beaten
• 2 tablespoons milk

Instructions:

1- In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.

2- Add the cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter lumps.

3- Make a well in the center of the mixture and pour in the cold milk. Mix until a dough forms.

4- Turn the dough out onto a lightly floured surface and knead it gently for about 5 minutes until it becomes smooth.

5- Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour or overnight.

6- Once chilled, roll out the dough on a lightly floured surface into a large rectangle, about 1/4 inch thick.

7- Fold the bottom third of the dough up over the middle third, then fold the top third down over the middle third (similar to folding a letter). This creates three layers.

8- Rotate the dough 90 degrees and roll it out again into a large rectangle. Repeat the folding process.

9- Repeat the rolling and folding process at least 4 times, chilling the dough for 15-30 minutes between each fold if it becomes too soft.

10- After the final fold, roll out the dough to about 1/4 inch thick.

11- Cut the dough into squares or rectangles, depending on your preference.

12- Place a dollop of custard, jam, or marzipan in the center of each square.

13- Fold the corners of each square over the filling to create a triangular shape, pinching the edges to seal.

14- Place the pastries on a baking sheet lined with parchment paper, leaving space between each pastry.

15- Cover the pastries with a clean kitchen towel and let them rise in a warm place for about 30-45 minutes, until slightly puffed.

16- Preheat the oven to 200°C (400°F).

17- In a small bowl, whisk together the beaten egg and milk to make the glaze.

18- Brush the tops of the pastries with the egg wash.

19- Bake the pastries in the preheated oven for 15-20 minutes, or until golden brown and puffed.

20- Remove from the oven and let cool slightly before serving. Enjoy your homemade Danish Wienerbrød!

Nutritional Values:

Here are approximate nutritional values for the ingredients used in the Danish Wienerbrød recipe:

All-purpose flour (500g):

• Calories: 1775 kcal
• Protein: 50g
• Carbohydrates: 375g
• Fat: 2.5g

benefits:Provides carbohydrates for energy, dietary fiber for digestion, and small amounts of protein for muscle repair and growth.

Unsalted butter (250g):

• Calories: 1800 kcal
• Protein: 2g
• Carbohydrates: 0g
• Fat: 200g

benefits: Contains fat-soluble vitamins like A, D, E, and K, provides essential fatty acids, and contributes to the texture and flavor of baked goods.

Granulated sugar (50g):

• Calories: 200 kcal
• Protein: 0g
• Carbohydrates: 50g
• Fat: 0g

benefits: Provides quick energy, enhances flavor, and adds sweetness to baked goods.

Instant yeast (10g):

• Calories: 33 kcal
• Protein: 5g
• Carbohydrates: 3g
• Fat: 0g

benefits: Acts as a leavening agent, helping the dough to rise by producing carbon dioxide gas during fermentation.

Cold milk (250ml):

• Calories: 123 kcal
• Protein: 8g
• Carbohydrates: 12g
• Fat: 5g

benefits: Good source of protein, calcium, and vitamin D for bone health, and adds moisture and richness to baked goods.

Salt (1 teaspoon):

• Calories: 0 kcal
• Protein: 0g
• Carbohydrates: 0g
• Fat: 0g

benefits: Enhances flavor, regulates yeast activity, and strengthens gluten in the dough.

Custard, jam, or marzipan (filling):

• Nutritional values vary based on the specific type and amount used. Refer to the nutritional information provided on the packaging or calculate based on the specific recipe.

benefits:Adds sweetness, flavor, and texture to the pastries.

Egg (1):

• Calories: 70 kcal
• Protein: 6g
• Carbohydrates: 0.6g
• Fat: 5g

benefits: Provides high-quality protein, essential vitamins (such as B12 and D), and minerals (such as iron and zinc), and contributes to the structure and texture of baked goods.

Milk (2 tablespoons):

• Calories: 10 kcal
• Protein: 0.5g
• Carbohydrates: 1g
• Fat: 0.3g

benefits: Adds moisture, richness, and flavor to the pastries, while also providing protein, calcium, and vitamins.

These values are approximate and may vary based on factors such as brand, specific ingredients used, and method of preparation.