Ingredients

1/4 cup (2 oz / 56.5 g) unsalted butter, at room temperature

　　1 cup (8 oz / 227 g) light brown sugar

　　1 teaspoon (0.25 oz / 7 g) ground cinnamon

　　1 3/4 tablespoons (0.5 oz / 14 g) unbleached all-purpose flour

　　or unbleached bread flour

　　Pinch of salt

　　

Step 1

This is hard to mix by hand, so I recommend using a mixer. Using the paddle attachment, cream the butter and sugar together on medium-high speed until the butter disappears into the sugar. Add the cinnamon, flour, and salt and mix on low speed until all of the ingredients are evenly distributed.

　　

Variation

Step 2

If you want richer, softer Danish dough, when making the détrempe, replace 6 tablespoons (3 oz / 85 g) of the water with 2 eggs (3.5 oz / 99 g).

　　"Reprinted with permission from Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc." Photo credit: Leo Gong © 2009Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper's Bakery in Santa Rosa, California, and is the author of seven books on bread baking, including Crust and Crumb, the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker's Apprentice, and the 2008 James Beard Award-winning Peter Reinhart's Whole Grain Breads.