Danish Dough

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
Flaky, buttery pastry dough perfect for sweet pastries and morning treats
Danish Dough recipe image
Danish Dough recipe image
Print Recipe

Danish Dough

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 112.7

Description

This classic Danish dough is the foundation for some of the most delightful pastries you can bake at home. Rich with cold butter and layered through a meticulous folding process, it creates hundreds of flaky sheets that puff up beautifully in the oven. The result is a tender, melt-in-your-mouth texture that holds up well to sweet fillings like jam, custard, or cheese. While the lamination technique requires patience, the reward is professional-quality pastry right from your kitchen. This dough can be made ahead and chilled or frozen, making it a versatile staple for weekend baking sessions. It pairs wonderfully with simple glazes or fruit toppings, offering a comforting, homemade treat that rivals any bakery. Whether you are making traditional pastries or creative twists, this dough provides the perfect canvas for your culinary imagination.

Ingredients

Directions

  1. Sprinkle the dry yeast over the warm milk in a large bowl.
  2. Let the mixture sit for 5 minutes until foamy.
  3. Add the lightly beaten egg, sugar, salt, and vanilla extract to the yeast mixture.
  4. Whisk gently to combine all wet ingredients.
  5. In a separate medium bowl, toss the all-purpose flour with the diced cold butter until coated.
  6. Alternatively, pulse flour and sliced butter in a food processor 8-10 times until butter is in 1/2 inch pieces.
  7. Add the flour and butter mixture to the wet ingredients.
  8. Fold with a rubber spatula until the flour is just moistened and a shaggy dough forms.
  9. Transfer the dough to a smaller bowl, cover with plastic wrap, and refrigerate overnight.
  10. Remove dough from the refrigerator and place on a heavily floured surface.
  11. Pat dough into an 8x6 inch rectangle, then roll into a 14x24 inch rectangle.
  12. Brush off excess flour and fold both long edges in to meet at the center.
  13. Fold the dough in half over the center line to complete a book fold.
  14. Rotate the dough 90 degrees on the table.
  15. Roll the dough out again to a 24x12 inch rectangle, lifting with a spatula if sticking.
  16. Brush off excess flour and perform another book fold.
  17. Wrap the dough in plastic wrap and refrigerate for 20-30 minutes.
  18. Repeat the rolling and folding process two more times, chilling for 20-30 minutes between each turn.
  19. After the final fold, shape the dough into a 9x6 inch rectangle.
  20. Brush off excess flour, wrap tightly in plastic, and refrigerate for up to 2 days or freeze for up to one month.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 112.7kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.5g3%
Cholesterol 0.9mg1%
Sodium 173.8mg8%
Total Carbohydrate 21.2g8%
Dietary Fiber 1.8g8%
Sugars 2.4g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: danish, dough, pastry, laminated, butter, flaky, yeast, baking, homemade, sweet, breakfast, dessert, layers, fold, chill
Recipe Card powered by WP Delicious