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Danish Pastry (18 - 3 1/2 inch Rolls)

Ingredients

3/4 cup cold water plus 2 tbsp

6 tbsp butter (3/4 stick)

3/4 cup vital wheat gluten flour

1/3 unbleached, all-purpose wheat flour

trace of salt

3 eggs

1 egg white

Preparation Method

1.    Preheat oven to 425oF. Have ready one large, nonstick cookie sheet.

2.    Put the water and butter in a heavy saucepan over medium heat. Occasionally stir the mixture while you wait for the butter to melt.

3.    Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium mixing bowl.

4.    When the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. The dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer and remove from heat.

5.    Put the hot saucepan on a cold burner. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. Work in the egg white. The dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly.

6.    Put spoonfuls of dough on the cookie sheet. Use large teaspoons to drop the dough. Place them fairly close together.

7.    Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top. Glaze the rolls once they are baked. Apply the sugar glaze thinly with a pastry brush to the tops of the hot rolls. It will set within minutes. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of the bag to thaw at room temperature.

Sugar Glaze

Ingredients

1 egg white

1 cup powdered sugar (unsifted)

3 tsp vanilla extract

Preparation Method

    Put the egg white and powdered sugar in an electric mixer bowl and beat on high speed until the sugar is absorbed and the mixture thickens a bit; scrape the sides of bowl as needed. Mix in the vanilla extract. Apply icing with the tip of a knife or a small brush. The icing dries quickly, particularly over freshly baked rolls. Store unused frosting, covered, in the fridge. Always stir well before using.