Danish Pastry Dough

Danish Pastry Dough-1-22 Danish pastry bread is absolutely amazing and it’s so good, I don’t mind making it from scratch, because it’s totally worth it. It’s a mixture of soft yeast dough with buttery and flaky puff pastry. In my mind, it’a a match made in heaven. Puff pastry is wonderful in it’s own way, but danish dough is not as greasy and is so tender and flaky.

It’s not as intimidating as it sounds to make your own danish dough from scratch. With a little bit of time, your patience will be rewarded. What can you make from danish pastry dough? The possibilities are endless. One of my favorites is a Strawberry Cheesecake Danish Braid, Danish Cheese Pastries (use the same recipe, using the danish dough instead of puff pastry) Almond Bear Claws, which I will share very soon, and much, much more.

Recipe from allrecipes.com.

Ingredients:

Butter Rectangle:

2 cups butter, softened

2/3 cup all purpose flour

Danish dough:

8 cups flour

4 1/2 teaspoons active dry yeast

2 1/2 cups milk

1/2 cup sugar

2 teaspoons salt

2 eggs, slightly beaten

2 teaspoons vanilla extract

Instructions:

Mix the softened butter with 2/3 cups flour until evenly combined. Divide the butter mixture in half.  Danish Pastry Dough-1

Danish Pastry Dough-1-2 Roll out each half of the butter mixture into a 6×12 inch rectangle, in between parchment paper or wax paper. Chill until firm.

Meanwhile, in a large bowl, mix 3 cups of flour with the yeast. Danish Pastry Dough-1-5 In a small saucepan, mix the milk, sugar and salt. Heat it up on medium heat until the milk reaches 110-115 degrees Fahrenheit. Add the milk mixture, the eggs and vanilla to the flour and yeast mixture. Danish Pastry Dough-1-6 Mix until smooth. Danish Pastry Dough-1-7 Add the remaining flour, 1/2 a cup at a time until you have a smooth dough, kneading for at least 5 minutes at the end. Danish Pastry Dough-1-8 Divide the dough in half, cover with plastic wrap and set aside in a warm place until it doubles in size, 30-60 minutes.

Danish Pastry Dough-1-9 On a lightly floured surface, roll out each portion of dough into a 12×20 inch rectangle. Danish Pastry Dough-1-10 Place the butter rectangle over half of the dough and fold the other half over it. Danish Pastry Dough-1-11

Danish Pastry Dough-1-12 Pinch of edges of dough together and roll it out into a 12×20 inch rectangle. Danish Pastry Dough-1-13

Danish Pastry Dough-1-14 At this point, fold the rectangle into thirds, like an envelope. Danish Pastry Dough-1-15

Danish Pastry Dough-1-16 Repeat by rolling out the dough again into a 12×20 inch rectangle and then fold it into thirds again. Danish Pastry Dough-1-17 Repeat with the other portion of dough and the remaining butter rectangle.

Wrap each square of dough loosely in plastic wrap and place into the refrigerator for at least 30 minutes. If at any point of the rolling process the butter becomes too warm and soft, place the dough into the refrigerator to chill.

After chilling for at least 30 ¬†minutes, the dough will rise slightly. Roll the dough again into a 12×20 inch rectangle, fold into thirds and repeat again. Chill for another 30 minutes or overnight before shaping the dough and baking it. Danish Pastry Dough-1-18

Danish Pastry Dough-1-21

Danish Pastry Dough-1-22

Danish Pastry Dough
 
Prep time
Total time
 
Author:
Recipe type: Sweets
Ingredients
Butter Rectangle:
  • 2 cups butter, softened
  • ⅔ cup all purpose flour
Danish dough:
  • 8 cups flour
  • 4½ teaspoons active dry yeast
  • 2½ cups milk
  • ½ cup sugar
  • 2 teaspoons salt
  • 2 eggs, slightly beaten
  • 2 teaspoons vanilla extract
Instructions
  1. Mix the softened butter with ⅔ cups flour until evenly combined. Divide the butter mixture in half. Roll out each half of the butter mixture into a 6x12 inch rectangle, in between parchment paper or wax paper. Chill until firm.
  2. Meanwhile, in a large bowl, mix 3 cups of flour with the yeast. In a small saucepan, mix the milk, sugar and salt. Heat it up on medium heat until the milk reaches 110-115 degrees Fahrenheit.
  3. Add the milk mixture, the eggs and vanilla to the flour and yeast mixture. Mix until smooth. Add the remaining flour, ½ a cup at a time until you have a smooth dough, kneading for at least 5 minutes at the end.
  4. Divide the dough in half, cover with plastic wrap and set aside in a warm place until it doubles in size, 30-60 minutes.
  5. On a lightly floured surface, roll out each portion of dough into a 12x20 inch rectangle.
  6. Place the butter rectangle over half of the dough and fold the other half over it. Pinch of edges of dough together and roll it out into a 12x20 inch rectangle.
  7. At this point, fold the rectangle into thirds, like an envelope. Repeat by rolling out the dough again into a 12x20 inch rectangle and then fold it into thirds again.
  8. Wrap each square of dough loosely in plastic wrap and place into the refrigerator for at least 30 minutes. If at any point of the rolling process the butter becomes too warm and soft, place the dough into the refrigerator to chill.
  9. After chilling for at least 30 minutes, the dough will rise slightly. Roll the dough again into a 12x20 inch rectangle, fold into thirds and repeat again.
  10. Chill for another 30 minutes before shaping the dough and baking it.

 
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Comments

  1. Lily says

    Hi Olga, I tried to do this dough, though I found the instructions a little bit confusing. . Both of the butter pieces needs to be placed in the same time over the dough, or just one?

    • says

      Hi Lily! If you notice in the instructions, I wrote that you need to divide the dough into two parts. You will put each butter rectangle into each portion of the dough, so you will end up with 2 wrapped portions of dough.

    • says

      Wrap it up really well in plastic wrap and then aluminum foil. Just make sure it’s airtight.
      Thaw it on the counter or the refrigerator, making sure that it doesn’t get warm if it’s out too long on the counter; you don’t want the butter between the layers to melt.

  2. Judith Paterson says

    Olga, Thank You So Much For These Wonderful Recipes. I Have A Question Concerning A Recipe For Russian Brioch. Can You Tell Me What cs Stands For? My Google Translator translated it for me And All The Measurements Are Metric Which Is Fine .But…cs?………… Got Me…. Any Help You Can Share With Me Would Be Much Appreciated, Judith

    • says

      Hi Judith,
      Unfortunately, I have no idea what cs stands for. Can you give me the recipe in Russian? I might be able to figure it out if I see it in Russian.

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