Danish pastry dough from How to Bake by Paul Hollywood

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • caster sugar
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Notes about this recipe

  • veronicafrance on June 02, 2014

    Excellent detailed instructions. It worked really well even though I had to knead by hand as I don't have a stand mixer. The dough was a bit less structured than it might have been as a result. I may try using the bread machine to do the mixing next time.

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