Puff Pastry Danish Pastry Dough
Elevate your pastry-making game with this Puff Pastry Danish Pastry Dough recipe, a masterful blend of buttery richness and flaky perfection. Crafted with simple yet essential ingredients like all-purpose flour, whole milk, eggs, and an indulgent amount of unsalted butter, this versatile dough is ideal for creating decadent, bakery-quality Danish pastries right in your own kitchen. The recipe showcases expert techniques such as "lamination," where layers of dough and butter are folded repeatedly to achieve an irresistible crisp texture and delicate layers. With a balance of sweetness from granulated sugar and the slight tang of yeast, the dough develops deep, robust flavors when chilled overnight. Perfect for breakfast or dessert, this Puff Pastry Danish Pastry Dough can be shaped and customized with fillings like fruit, cream cheese, or jams before baking to golden perfection. Whether you're a seasoned baker or an ambitious beginner, this recipe ensures a satisfying experience and showstopping results!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 10 grams Instant yeast
- 240 ml Whole milk
- 50 grams Unsalted butter (cold, cubed)
- 1 large Egg
- 250 grams Unsalted butter (for laminating, softened but cool)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix well to evenly distribute the ingredients.
Warm the milk to lukewarm (approximately 40°C) and stir it into the dry ingredients.
Add the egg and the 50 grams of cold, cubed butter. Knead the dough by hand or with a dough hook until smooth and slightly elastic, about 5–7 minutes. Be careful not to overwork it.
Shape the dough into a rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to chill and relax the gluten.
Take the 250 grams of softened butter and place it between two sheets of parchment paper or plastic wrap. Roll it into a 20 x 20 cm square. Refrigerate the butter square while the dough is chilling.
Once the dough has chilled, roll it out on a lightly floured surface into a 30 x 30 cm square. Place the prepared butter square diagonally onto the rolled-out dough so it forms a diamond shape over the center.
Fold the corners of the dough over the butter so they meet in the middle, fully encasing the butter. Pinch the seams to seal.
Roll the dough into a long rectangle approximately 20 x 60 cm. Be gentle to ensure the butter stays encased.
Fold the rectangle into thirds, like a letter, creating three layers. This is the first “turn.” Wrap the dough in plastic wrap and chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. After the third turn, wrap the dough tightly and refrigerate for at least 1 hour, or overnight for the best flavor and texture.
When ready to use, roll the dough to the desired thickness (typically around 5 mm) and cut into shapes for Danish pastries.
Bake in a preheated oven at 200°C for 15–20 minutes or until golden brown and flaky. Allow to cool slightly before serving.
Nutrition Facts
Calories |
4471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.9 g | 342% | |
| Saturated Fat | 163.4 g | 817% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 4172 mg | 181% | |
| Total Carbohydrate | 447.9 g | 163% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 63.1 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 467 mg | 36% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 1155 mg | 25% | |
*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.
