The weather here is finally shown it’s mercy by going down a little. Now, it’s not to hard for me to start to have good baking days again.
I tried this Nigella’s recipe that suggested a nearly authentic result of Viennese but in a much quicker way. I had some Parmigiano-Reggiano that I want to finish use and Iwant to make something buttery to nibble, so cheese sesame sticks came in mind.
The result was good, but.. it’s not the real thing, I guess the method on how you distribute the butter in the dough kind of play a big role on the final taste. I was happy, but next time I going to stick to the old method of making Viennese.
Also I’m sending the sticks to the YeastSpoting over at Susan of WildYeast
Food Processor Danish Pastry
60ml warm water
125ml milk, at room temperature
1 large egg, at room temperature
250g white bread flour
7g (1 sachet) dried yeast
1 teaspoon salt
25g caster sugar
250g unsalted butter, cold, cut into chunks
Pour the water and milk into a measuring jug and add the egg, beating with a fork to mix. Put aside. Put flour, yeast, salt and sugar in a food processor and give a quick whizz, just to mix. Add the cold slices of butter and process briefly so that the butter is cut up a little, though you still want visitble chunks of at least 1cm. Empty the contents of the food processor into a large bowl and quickly add the contents of the jug. Fold the ingredients together, but don’t overdo it; expect to have a gooey mess with some butter lumps pebbled through it. Cover the bowl with plastic wrap, put in the frige and leave overnight or a few days.
To turn it into pastry, take it out of the fridge, let it get to room temperature and roll it out to a 50x50cm square. Fold the dough square into thirds, like a business letter, turning it afterwards so that the closed fold is on your left, like the spine of a book. Roll out again to a 50cm square, repeating the steps above 3 times. Cut in half, wrap both pieces and store in the fridge for 30 minutes before using, or the freezer to store.