Danish Pastry Dough
Master the art of flaky, buttery perfection with this traditional Danish Pastry Dough recipe. This classic laminated dough combines rich whole milk, a touch of sugar, and layers of cold unsalted butter to create a light, airy texture with golden, crisp layers. Perfect for crafting homemade Danish pastries, this dough requires a bit of time and love, but the results are worth every step. With three precise turns during the laminating process, the butter is beautifully incorporated, yielding a tender, melt-in-your-mouth bite. Whether shaped into delicate pinwheels, braided delights, or simple rounds filled with your favorite fruit preserves or custards, this versatile dough is the ultimate foundation for bakery-quality pastries right from your own kitchen.
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Recipe Information
Ingredients
- 240 ml Whole milk
- 7 g Active dry yeast
- 50 g Granulated sugar
- 5 g Salt
- 30 g Unsalted butter (softened)
- 400 g All-purpose flour
- 250 g Unsalted butter (cold, for laminating)
- 1 large Egg
Instructions
Warm the milk gently until it is lukewarm (about 37-40°C), then stir in the active dry yeast and 1 tablespoon of the sugar. Let the mixture sit for 5-10 minutes until it begins to foam, indicating the yeast is active.
In a large mixing bowl, combine the remaining sugar, salt, softened butter, and the yeast mixture. Mix well.
Gradually stir in the flour, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
Shape the dough into a ball, place it in a lightly greased bowl, and cover it with plastic wrap or a clean towel. Let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the butter block for laminating: Place the cold butter between two pieces of parchment paper. Use a rolling pin to pound and roll it into a flat rectangle approximately 20x15 cm. Chill the butter block in the refrigerator until firm but pliable.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 30x20 cm.
Place the butter block onto the lower two-thirds of the dough. Fold the top one-third of the dough down over the butter, then fold the bottom one-third up, like folding a letter. This completes the first "turn" of the laminating process.
Rotate the dough 90 degrees and roll it out into another large rectangle. Fold it into thirds again, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
Repeat the rolling and folding process (with chilling in between) two more times for a total of three turns. This creates the characteristic buttery layers in the dough.
After the final turn, wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight, to allow it to relax and chill.
When ready to use, roll out the dough to the desired thickness and cut it into shapes for Danish pastries. Fill and shape as desired.
Preheat the oven to 200°C. Brush the pastries with a beaten egg for a glossy finish, and bake for 12-15 minutes, or until golden brown and puffed.
Cool on a wire rack before serving. Enjoy your homemade Danish pastries!
Nutrition Facts
Calories |
3925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.0 g | 317% | |
| Saturated Fat | 151.2 g | 756% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 370.2 g | 135% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 63.1 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 453 mg | 35% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
