Khapli Wheat Custard Danish

For A Delicious Tea-Time Treat

Khapli wheat is easier to use when it comes to a Danish dough rather than the French croissant dough. Danish pastry is still laminated, which is a yeasted dough folded around a butter layer, but experienced bakers who've made the bread-flour version describe the dough itself as noticeably more bread-like and more flexible than a croissant dough, which gives khapli atta's lower gluten strength a bit more room to work with. Danish pastry is not as flaky and pillowy as a croissant, and is softer and a bit more cake-like, perfect for the denser crumb of khapli. Using Aashirvaad Chakki Khapli Atta does not change the danish recipe, despite the bake having more protein and fibre per bite. The dough still needs to stretch around a butter block and survive a couple of folds without tearing, so the same rules from other laminated khapli bakes still apply. To achieve this, the dough needs to be chilled throughout; over-kneading or overworking the butter into the flour is a strict no and using a sharp knife for cutting the dough is important as well. The custard filling in this khapli wheat custard Danish and the folding technique that gives this pastry its shape are completely unaffected by the change in the flour. Milk, sugar, and vanilla are heated until steaming, then whisked into an egg yolk and cornflour mixture before being returned to the heat and whisked until thick. Once the dough is rolled, trimmed, and cut into squares, each corner gets folded into the centre and pressed down, creating the classic open ‘pinwheel’ shape with a dent in the middle for the custard and a spoonful of jam or an apricot half on top.