USING THE PASTRY: You can shape the pastry into either large coffeecakes and breads or into individual pastries.
This recipe will make 1 large braided pastry or about 10 individual ones.
Pour water into bowl; add yeast and let stand for 2-3 minutes until yeast foams. Add milk, egg, sugar and salt and whisk to mix; set aside.
Measure flour into food processor with metal blade in place. Cut butter into 1/4 inch thick slices and drop into flour. Pulse 8 to 10 times, until butter is cut into 1/2 inch pieces.
Empty flour mixture into bowl with yeast and with rubber spatula, gently fold the two mixtures together just until the dry ingredients are moistened. Don’t be too energetic! The butter must remain in pieces so that you will produce a flaky pastry, not a bread dough or cookie. Cover bowl with plastic wrap and refrigerate overnight (or up to 4 days to suit your schedule).
Lightly flour a work surface; turn dough out onto it, and dust dough with flour. Using the palms of your hands, pat dough into a rough square. Roll out to 16 inches on a side. Fold dough into thirds, like a business letter and turn it so that the closed fold is to your left, like the spine of a book. Roll out again, into a long narrow rectangle, about 10 inches wide by 24 inches long. Fold into thirds again. Roll out to make a 20-inch square. Fold square into thirds again to make a long, narrow rectangle. Then again, fold into thirds to make a square. (If at any point in this procedure the dough gets very soft, cover and chill it for 30 minutes or so.) Cover and chill the dough before final shaping. You can store the dough in the refrigerator for 4 days or wrap it air tight and keep it frozen for 1 month; thaw overnight, still wrapped, in the refrigerator.
Beat an egg add 3 tblspns milk or water and brush pastry. sprinkle with sugar and/ or almonds. Place the pastry dough on parchment paper in a thing baking pan (WITH SIDES) do not use cookie sheet pans. Let pastry rise for 30 minutes, just until puffy before putting in the oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (523g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 895 | ||
Calories from Fat: 653 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.5g | 97 % | |
Saturated Fat 26g | 130 % | |
Monounsaturated Fat 32.1g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 3356.5mg | 1033 % | |
Sodium 69901.2mg | 2410 % | |
Potassium 457.9mg | 12 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 11.5g | ||
Protein 45.8g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 895
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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