Danish (Plunder) Pastry
Pane-bistecca
Danish pastry for small baked goods isn’t difficult to make, but it does take time.
I like to make small baked goods that I can freeze, so when I have visitors, I can just take some out of the freezer. It makes my life easier, because when you have guests for dinner, you already have enough to do.
But you can also make these pastries with different fillings, as I have done here, so you have a selection. My fillings were leftover chocolate spread, caramel spread, and one was Biscoff cream.
The name Plunder is derived from Pludern or Plustern, which means to rise or puff up. In English, Plunder pastries are called Danish or Danish pastry, while in Scandinavian countries the term Wienerbrot is used for Plunder pastries. Plunder dough is a yeast dough with butter or margarine. During the so-called “tourier” process, the fat is incorporated into the dough either warm (German Plunder) or cold (Danish/Copenhagen Plunder) in several folding and rolling processes. The carbon dioxide formed by the baking yeast during fermentation creates pores in the dough and causes it to rise.
I like to make small baked goods that I can freeze, so when I have visitors, I can just take some out of the freezer. It makes my life easier, because when you have guests for dinner, you already have enough to do.
But you can also make these pastries with different fillings, as I have done here, so you have a selection. My fillings were leftover chocolate spread, caramel spread, and one was Biscoff cream.
The name Plunder is derived from Pludern or Plustern, which means to rise or puff up. In English, Plunder pastries are called Danish or Danish pastry, while in Scandinavian countries the term Wienerbrot is used for Plunder pastries. Plunder dough is a yeast dough with butter or margarine. During the so-called “tourier” process, the fat is incorporated into the dough either warm (German Plunder) or cold (Danish/Copenhagen Plunder) in several folding and rolling processes. The carbon dioxide formed by the baking yeast during fermentation creates pores in the dough and causes it to rise.
Ingredients
For 15-30 pieces, depending on the size:
500 g Flour
10 g dried Yeast
20 g Sugar
1 level tsp Salt
1 tsp Vanilla Extract
50 g soft Butter
200-250 ml Milk
1 Egg
250 g cold Butter cut into thin slices
Chocolade Spread
Caramel Spread
Biscoff Cream
Tourier process:
Fillings:
Instructions
1
Step 1
Mix the flour with the dry yeast, then add the sugar, salt, and vanilla extract.
2
Step 2
Now knead in the softened butter and slowly add the milk while kneading. Knead well for approx. 5 minutes.
3
Step 3
Tourier process: Knead the dough again by hand and shape into a ball. Then flatten it and roll it out into a rectangle measuring approx. 40/20 cm.
4
Step 4
Place the cold butter slices on half of the dough and fold the other half of the dough over it. Press the edges together lightly. Now roll out again into a rectangle the same size as above, then fold the short sides into the middle so that they touch. You now have 4 layers of dough. Wrap in cling film and leave to rest in the refrigerator for 40 minutes.
5
Step 5
Then roll out again into a rectangle as above and fold both sides in again. Then fold in half. You now have 16 layers, like puff pastry. You can repeat this again if you like. Wrap the dough in cling film again and leave to rest for 1 hour.
6
Step 6
Now roll out the dough on a lightly floured work surface to a thickness of approx. ½ cm and cut into pieces as desired, depending on how you want to use it.
7
Step 7
I cut the dough into 3 pieces and spread chocolate spread on half of the first piece, then folded it over and cut it into 2 cm thick strips and twist them. Place these on a baking sheet, cover and leave to rest for 20 minutes. Repeat the process with the caramel filling.
8
Step 8
For the Biscoff filling, I spread it all over the dough and then rolled it up. Cut into 2 cm thick slices.
9
Step 9
Bake in the oven at 180°C for approx. 20-30 minutes.
Notes
More pastry recipes!
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