Weinerbrod (Traditional Danish) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">10g instant dry yeast</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">80ml lukewarm milk</li><li class="ingredients-single-item">80ml lukewarm water</li><li class="ingredients-single-item">250g cold unsalted butter (for laminating)</li><li class="ingredients-single-item">200g almond paste (or marzipan)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">50g sliced almonds</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g confectioners' sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a stand mixer bowl, combine flour, instant dry yeast, sugar, and salt. Mix briefly to combine. Add eggs, lukewarm milk, and lukewarm water. Using the dough hook, mix on low speed until the dough comes together, then increase to medium speed and knead for 5-7 minutes until smooth and slightly elastic. The dough should pull away from the sides of the bowl but still feel slightly tacky.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the dough to a lightly floured surface and shape into a rectangle. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. This resting period allows the gluten to relax and makes the dough easier to roll out.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your butter block for laminating. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin to soften slightly. Shape it into a 15x20cm rectangle. Return to the refrigerator to firm up but remain pliable (about 10 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the chilled dough and roll it out on a lightly floured surface into a 30x20cm rectangle. Position the butter block on one half of the dough, leaving a small border. Fold the other half of the dough over the butter and seal the edges by pressing firmly. You've now encased the butter completely within the dough - this is crucial for creating those beautiful laminated layers.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the dough into a 45x20cm rectangle, maintaining even thickness throughout. Now perform your first "book fold": visualize the rectangle divided into thirds. Fold the right third over the middle, then fold the left third on top (like folding a letter). Rotate the dough 90 degrees, wrap in plastic, and refrigerate for 30 minutes. This folding technique creates multiple butter layers that will puff and separate during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the rolling and folding process two more times, always chilling the dough for 30 minutes between each fold. Handle the dough gently to keep the butter cool and in distinct layers. After the final fold, refrigerate the dough for at least 2 hours, or preferably overnight. This extended rest allows the gluten to relax and the butter to chill properly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the almond paste into 12 equal portions and roll each into a small log about 5cm long. On a lightly floured surface, roll the chilled dough into a 30x40cm rectangle with an even 5mm thickness. Cut into 12 equal squares.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place an almond paste log diagonally on each square. Fold two opposite corners over the filling, overlapping them slightly in the center. Press firmly to seal. Transfer to parchment-lined baking sheets, leaving at least 5cm between pastries to allow for expansion. Cover loosely with plastic wrap.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let the pastries rise in a warm spot for about 1 hour, or until noticeably puffy. They won't double in size like bread but should look visibly expanded. Preheat your oven to 190°C while the pastries are in their final rise.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gently brush the risen pastries with beaten egg, being careful not to deflate them. Sprinkle with sliced almonds. Bake for 18-20 minutes, until deeply golden brown. The dark color isn't burning - it's a sign of properly caramelized layers and fully baked pastry. If they're browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the pastries cool, prepare the glaze by whisking together confectioners' sugar, milk, and vanilla until smooth. Adjust with more sugar or milk to reach a thick but pourable consistency. When the pastries have cooled for about 10 minutes (they should still be warm but not hot), drizzle the glaze over them in a decorative pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the glaze to set for about 15 minutes before serving. Weinerbrod are best enjoyed fresh and slightly warm, when the contrast between the crisp exterior and tender interior is most pronounced. They'll keep for 1-2 days in an airtight container but are truly at their peak on baking day.</li></ol>