This classic Danish dough recipe delivers the perfect balance of richness and flakiness, thanks to cold butter laminated into a soft, yeast-leavened base. Infused with a hint of cardamom and vanilla, the dough is tender yet sturdy enough to hold generous fillings like cream cheese, raspberry jam, or almond paste. The process requires patience, as the dough needs time to rise and chill, resulting in layers that shatter beautifully when baked. Ideal for weekend brunches or holiday morning treats, these homemade pastries offer a superior alternative to store-bought versions. With a golden, egg-washed crust and a dusting of cinnamon sugar, each bite is a comforting indulgence that pairs wonderfully with coffee or tea.
Emeril’S Danish Dough
Description
This classic Danish dough recipe delivers the perfect balance of richness and flakiness, thanks to cold butter laminated into a soft, yeast-leavened base. Infused with a hint of cardamom and vanilla, the dough is tender yet sturdy enough to hold generous fillings like cream cheese, raspberry jam, or almond paste. The process requires patience, as the dough needs time to rise and chill, resulting in layers that shatter beautifully when baked. Ideal for weekend brunches or holiday morning treats, these homemade pastries offer a superior alternative to store-bought versions. With a golden, egg-washed crust and a dusting of cinnamon sugar, each bite is a comforting indulgence that pairs wonderfully with coffee or tea.Ingredients
Directions
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In the bowl of an electric mixer fitted with a dough hook, combine warm water, warm milk, vanilla extract, and yeast. Let stand for 5 minutes until foamy.
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Sift together flour, sugar, salt, and cardamom. Add this dry mixture and the egg yolk to the yeast mixture.
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Mix on low speed until the dough comes together, then increase to medium and beat for 4 minutes until smooth and elastic.
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Turn dough onto a floured surface and knead briefly until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
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While dough rises, slice cold butter into thin strips. Place butter between two sheets of parchment paper and pound with a rolling pin into a thin, even rectangle about 10x12 inches. Chill until firm.
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Punch down risen dough and roll into a rectangle twice the size of the butter block. Place butter in the center of the dough.
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Fold the dough over the butter like a letter, sealing edges well. Roll out into a long rectangle and perform a letter fold again. Wrap in plastic and refrigerate for 30 minutes.
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Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold. This creates the flaky layers.
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Roll out the final chilled dough to 1/4-inch thickness. Cut into desired shapes (squares, circles, or strips).
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Fill with cream cheese, raspberry jam, or almond filling. Brush tops with beaten egg and water mixture. Sprinkle with cinnamon sugar if desired.
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Let filled pastries rise for 30 minutes until puffy. Bake at 400&# 194;°F (200ðC) for 15-20 minutes until golden brown.
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Cool on a wire rack for 10 minutes before serving. Optional: brush with apricot glaze while warm for shine.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 12.6kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.6mg1%
- Sodium 12.0mg1%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.0g0%
- Sugars 1.5g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
