Danish Pastry Dough Recipe (Easy Method)
User Reviews
4.8
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Prep Time
20 mins
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Total Time
20 mins
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Servings
18 pastries
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Calories
193 kcal
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Course
Baked Goods
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Cuisine
Danish
Danish Pastry Dough Recipe (Easy Method)
Description
The Danish Pastry Dough starts by warming half the milk and activating yeast with sugar. The remaining milk is mixed with an egg for richness. Flour and salt are combined with grated frozen butter, which creates layers within the dough as it is gently stirred with the liquids. The mixture initially looks rough and sticky, which is normal.
After covering and refrigerating for at least six hours, the dough is rolled out and folded multiple times to build layers and ensure an even distribution of butter. This folding technique is essential to produce flaky, tender pastries when baked. Keeping the butter cold during rolling is important to prevent melting and maintain texture.
The dough can be stored refrigerated before shaping into pastries. It is versatile and can be used for various sweet or savory Danish-style treats, offering a rich, buttery base with a tender crumb and delicate layers.
Ingredients
- 1 cup milk lukewarm
- 2 tsp yeast Instant or Active, dry
- 1/4 cup granulated sugar
- 1 egg large
- 3 cups all-purpose flour
- 1/4 tsp salt
- 8 oz butter frozen, unsalted
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 Information
Show DetailsNutrition Facts
Serving: 18pastries
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 43mg | 2% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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