The basic recipe for wienerbrødsdej

Ingredients for The basic recipe for wienerbrødsdej

Instructions for The basic recipe for wienerbrødsdej

To prepare the The basic recipe for wienerbrødsdej recipe, please follow these instructions:

Yeast, milk, spices, as well as 100 g melted, håndvarmtsmør is stirred together. The egg, except a little for brushing poured in along with the flour, the dough with a spoon, covered with cloth cast on and made withdrawals.

When it is breezy, kneaded it with a little extra flour on the table for the drop table and hands. The rolled out in an oblong square, approximately 2 mm thick. 150 g cold butter, chop finely with a cheese plane and put on 2/3 of dough, up to 2 cm from the outer edges. The part without butter is folded half over the butter covered dough, the other half is folded over, so the dough without butter comes in the middle. The dough rolled gently back out, as thinly as possible, fold in 3 layers and rolled out again. This is repeated 3 times, so you get 9 dejlag. Usually dough must lie cold between udrulningerne, so the butter can congeal completely each time.

Winerbrødsdej can be saved 1-2 weeks in a refrigerator, but not in frostbox. Half baked pastry can be frozen. Put in hot oven at 300 ° uoptøet 5-10 min. before serving.