Danish Pastry Recipe (Easy Method)

What is Danish Pastry Dough?

Danish pastry dough is a type of multi-layered, yeast-leavened, buttery, and sweet pastry dough. It is considered a laminate dough because of the multiple thin layers that are divided between layers of butter. Danish dough is most commonly used to make Danish pastries, which are then filled with fruit jams or cream cheese, and topped with a glaze or a sprinkle of nuts.

The dough is said to have originated in Denmark when Danish bakery workers went on strike and non-Danish (Austrian, actually) bakers took their place. The Austrian workers made their own version of the dough, and over time, this version became famous and is what we commonly refer to today as “danish”.

Puff Pastry vs Croissant vs Danish Pastry: What’s the Difference?

Puff pastry, croissant, and Danish pastry are three popular types of pastry doughs that have similar ingredients and taste. Puff pastry is flaky and crispy. Croissants are less crispy, but still flakey due to the addition of yeast to the dough. Danish pastry dough is chewy and flakey due to the addition of yeast, milk, and egg. The variations in ingredients across the pastries may seem small, but even small ingredient variations change the texture and taste of the final result.

How to Make Danish Pastry Dough From Scratch

If anyone tells you it’s too complicated to make your own danish dough, don’t listen to them! With these easy-to-follow instructions, you’ll be well on your way to a tasty dessert fit for the Danes.

• Combine milk and yeast mixture: Warm half of the milk to 110°F and combine with yeast and sugar. Let this rest to allow for the yeast to begin activating.
• Whisk remaining milk and egg: In a second bowl, whisk the egg and remaining half of the room temperature milk.
• Grate in the frozen butter: Combine flour and salt in a third large bowl, then grate frozen butter into the flour mixture. Toss the butter with flour as you grate it in.
• Stir in the liquid: Add all liquid ingredients to the dry ingredients (third bowl) and stir until combined. The dough should look rough/sticky.
• Cover the bowl: Cover the bowl and refrigerate for at least six hours.
• Roll the dough: Use a rolling pin to roll the dough into a rectangle about 1/3 inch thick on a lightly floured work surface. Fold the dough in half, then roll the dough again to the same thickness. Repeat three times until the dough is smooth. This is called the “lamination process.” Work quickly to prevent the butter in the dough from melting.
• Refrigerate the dough: Cover with plastic wrap or parchment paper and fold again. Refrigerate the dough for a minimum of two hours.

Tips to Ensure a Perfect Danish Pastry

The trick to a perfect danish pastry lies in the temperature of the ingredients. Here’s some tips to make sure your pastry turns out perfect each time.

• Grate frozen butter: Grate the frozen butter on the large side of the grater. When tossing the grated butter with the flour, you should still see little pieces of frozen butter.
• Keep butter cold: Cold butter is the key. If the butter begins to melt or soften, immediately place it back in the fridge or freezer for a few minutes. Softened butter will ruin the texture by preventing the flaky layers we want.
• Use warm milk: Avoid cold or hot milk. Warm milk (at a temperature of about 110°F) is the key. Hot milk will ruin the yeast and cold milk will not activate the yeast. Use a food thermometer to easily check the temperature. Here’s our favorite!
• Chill the dough: Let the dough chill in the fridge for at least six hours. Only roll it out after it has been chilled. After it has been rolled out, chill the dough again. This will keep the butter cold and make the dough flaky when it is time to bake.
• Ensure a lightly floured surface: Using too much flour on the surface when rolling the dough can affect the texture of the dough. Keep the flour to a minimum. If the dough gets sticky when rolling out, don’t add more flour. The dough gets sticky because it is getting warm. Instead, place the dough back in the fridge to chill.

Storing Danish Pastry Dough

For best results, store your danish pastry dough folded with parchment paper in the freezer or refrigerator.

• Freezer: To freeze for up to two months, place folded dough on a baking sheet, then move to a ziplock bag when frozen.
• Refrigerator: To refrigerator for up to ten days, keep folded dough wrapped in parchment paper and plastic wrap.

FAQ

More Homemade Dough Recipes

• Overnight Pizza Dough – Day-ahead pizza dough
• Yeast Pastry Dough – Universal yeast dough
• Pizza Dough – Quick-rise pizza dough

Recipe

Danish Pastry Dough Recipe (Easy Method)

Print Pin

Servings

18 pastries

Prep Time 20 minutes mins

Total Time 20 minutes mins

Recipe contributed by: Natalya Drozhzhin

This danish pastry is simply the best dough to have on hand for yummy jam or cheese-filled danish desserts. The result will be golden brown, buttery, and flaky perfection.

Ingredients

• 1 cup milk, lukewarm
• 2 tsp dry yeast Instant or Active
• 1/4 cup granulated sugar
• 1 large egg
• 3 cups all purpose flour
• 1/4 tsp salt
• 8 oz unsalted butter frozen

US Units – Metric

Instructions

• Warm 1/2 cup of milk to 110°F. Combine warmed milk with yeast and sugar, let it sit for 10 minutes until the yeast blooms.
  
• In a separate dish, add remaining 1/2 cup of milk and egg. Whisk until well combined.
  
• Into a separate large bowl, add flour and salt. Grate frozen butter on the large side of a grater. Toss butter with flour as you grate it in.
  
• Add all the liquid ingredients to the butter/flour mixture. Using a spatula, stir to combine together until you have everything combined. Dough may look rough and sticky, that is normal.
  
• Cover the bowl with a wrap and refrigerate for at least 6 hours.
  
• Sprinkle the working surface lightly with flour. Roll out the dough into a rectangular shape, about 1/3 inch thick. Fold dough over like a paper, then roll again to 1/3 inch thick. Repeat 3 times until you reach smooth dough. Work quickly to prevent butter from melting.
  
• Place plastic wrap or parchment paper on the dough and fold it over. Leave to refrigerate for at least 2 more hours.
  

Nutrition Facts

Danish Pastry Dough Recipe (Easy Method)

Amount Per Serving

Calories 193 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g35%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 38mg13%

Sodium 43mg2%

Potassium 62mg2%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 3g3%

Protein 4g8%

Vitamin A 350IU7%

Vitamin C 0.004mg0%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.