Danish Pastry Recipe

• 4-6 cups All-Purpose Flour
• 1 oz Yeast
• 3 tbsp Sugar
• 1 tsp Salt
• 3 large Eggs
• 1 tsp Orange Zest (grated)
• ¼ tsp Cardamom Seeds (ground)
• 1 tsp Vanilla Extract
• 1¼ cups Milk
• 2 cups Butter

• Dissolve yeast in ½ cup warm water and combine with sugar and salt to make syrup.
• Beat eggs and mix with grated orange rind, cardamom seeds, and vanilla.
• Combine 4 cups flour with egg-mixture and yeast mixture, rubbing between your palms.
• Add 1 cup milk and ¼ cup butter to knead smooth and medium-soft dough.
• Sprinkle some flour and keep in the fridge for half an hour.
• Cool rest of the butter to make it stiff and form a shape of square measuring 1/3 inch thick. Coat it with enough flour.
• Cut into two parts and keep in the fridge.
• Remove the dough and roll out it in a rectangular shape having 1/3 inch thickness.
• Roughly divide the dough in three parts without cutting them.
• Place a piece of butter in the center and fold the one end.
• Place the remaining butter on the top and fold the second end over it.
• Press edges together.
• Roll out again in the previous size in a way to spread the butter evenly.
• Fold both ends of dough to meet in center and fold again to make 4 layers.
• Sprinkle with flour, place on a cookie sheet and cover with aluminum foil.
• Refrigerate for 25 minutes. Repeat the procedure 3 more times.
• Finally, chill for 3 hours and bake for 12-15 minutes in moderate oven.