Danish Pastry / Danish Pinwheel

 Danish Pastry / Danish Pinwheel

Ingredients 

150 gm Refined Flour 

35 gm Sugar ( Powdered Sugar)

5 gm Yeast ( Instant dry yeast ) 

15 gm Fat ( for mixing)  ( Butter or vanaspati)

1 gm Salt

2 gm Milk Powder 

70 gm Fat ( for folding) 

70 ml Water 

Method 

1. Make a dough with flour, sugar, salt, milk powder, fat and yeast. Gradually pour the water to make the dough 

2. Give rest ( fermentation) for 20 mins 

3. Roll the dough into a rectangular shape and apply the fat above it to make a fold of three 

4. Same process repeated twice 

5. Give rest for 10 mins and roll it to desired thickness and cut into desired sizes

6. Shape the product and place it on a greased baking tray two inches apart 

7. Allow some time to proof 

8. Bake it at 200℃ for 15 mins 

9. After Baking, give sugar syrup wash