Make Danish Pastry Dough & Create Excellent Danish Pastries

Opuere Odu

January 7, 2025
10:51 pm
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Thinking of how to make Danish pastry without feeling like you’re tackling an impossible task? It’s not as intimidating as it seems. With a little time and the right steps, you can turn a basic dough into those buttery, flaky layers everyone loves. Let’s get started.

What Is Danish Pastry?

Danish pastry is a laminated, yeasted dough-based pastry made by repeatedly folding cold butter into the dough to create layers of dough and butter. The process includes steps like laminating the dough, rolling and folding the dough into a rectangle, and incorporating instant yeast to make the dough rise.

Danish pastry dough has a delicate, flaky texture and rich flavor, often enhanced with various fillings like fruit, almond paste, or cream. Recipes for Danish pastry require precise techniques, such as wrapping the dough and using a dough hook for smooth consistency.

What Is Laminated Dough?

Learning how to make Danish pastry? Start with laminated dough. — Image source Brod Taylor

Laminated dough is a pastry dough made up of alternating layers of dough and butter. Through repeated folding and rolling, you end up with thin layers of dough separated by butter. When baked, the water in the butter creates steam, causing the dough to puff up and form those signature flaky layers. It’s the backbone of buttery Danish pastries and croissants.

In Danish pastries, the dough relies on yeast to create an airy, tender texture. The process begins with cold butter encased in the dough. From there, it’s all about rolling and folding the dough repeatedly while keeping everything chilled to prevent the butter from melting into the dough. The goal? Layers of butter and dough working together to give you a crisp, flaky pastry with every bite.

Laminated dough is at the heart of so many classics, including croissants, puff pastry, and, of course, Danish pastries.

Danish Pastries That You Can Make with This Dough

Danish Braid

The Danish braid is as much about presentation as it is about flavor. You roll out the dough, layer it with something indulgent (think almond paste or fruit), and fold it together in a way that looks fancier than it actually is. It’s the kind of breakfast pastry that impresses without trying too hard.

Cheese Danish

A cheese Danish is a staple for a reason. Creamy, sweetened cheese in the middle of buttery layers? It’s basically breakfast and dessert combined. Just roll out the dough, shape it, and let the filling do the heavy lifting.

Spandauer (Custard-filled Pastry)

Custard lovers, this one’s for you. The Spandauer is a Danish pastry dough filled with a silky custard center and finished with a shiny egg wash. It disappears from a baking sheet faster than you’d think.

Kanelsnegl (Cinnamon Roll)

Think of the Kanelsnegl as the Danish cousin of a cinnamon roll. You spread cinnamon filling, roll up the dough, slice, and bake. The smell alone is worth the effort.

Frøsnapper (Twisted Seeded Pastry)

The Frøsnapper is like a playful twist on pastry. You roll and fold the dough, sprinkle seeds, and twist the strips into shapes that are as fun to look at as they are to eat.

Tebirkes (Poppy Seed Pastry)

For a savory touch, Tebirkes are the way to go. Layers of flaky pastry, brushed with egg wash, and sprinkled with poppy seeds. Simple, understated, and ridiculously good with coffee.

Kringle

This is where Danish pastry meets tradition. The Kringle gets its iconic pretzel-inspired shape, is filled with almond paste, and bakes into buttery perfection. It’s the ultimate showpiece.

Raspberry Danish

Bright, fruity, and impossible to stop at just one. A dollop of raspberry jam in the center turns this into a homemade danish that’s as easy to make as it is to eat.

Apricot Danish

Apricots bring just the right amount of sweetness to this classic. Tucked into croissant dough, they’re proof that sometimes less is more.

Almond Danish

Rich, nutty, and unmistakably indulgent. The almond Danish combines an almond filling with buttery pastry, often topped with a scattering of sliced almonds for good measure.

How to Make Danish Pastry Dough Step-by-step

Step 1: Prepare to Make the Dough

Combine 2 ½ cups of all-purpose flour, 2 tablespoons of sugar, and ½ teaspoon of salt in a large bowl. In a small bowl, dissolve 2 teaspoons of instant yeast in ⅓ cup of warm milk to make a yeasted dough.

Step 2: Incorporate the Butter

Use a pastry cutter to cut 1 cup of cold butter into the flour mixture until it forms pea-sized crumbs. Make sure the butter stays cold for the flaky layers.

Step 3: Mix the Dough Together

Add the yeast mixture and one egg into the dry ingredients. Stir until the dough comes together but remains sticky. It won’t completely clean the sides of the bowl, and that’s fine.

Step 4: Turn the Dough Out Onto the Counter

Flour your work surface and transfer the sticky dough onto it. Knead gently for 1 to 2 minutes to ensure all ingredients are well incorporated.

Step 5: Roll and Fold the Dough

Roll the dough into a rectangle about 16×12 inches. Fold the dough in thirds, like a letter, then wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.

Step 6: Layer the Butter

Remove the dough from the fridge and roll it out to a rectangle again. Spread softened butter over two-thirds of the dough and fold the unbuttered third over the middle, followed by the remaining buttered section. This helps make the layers of butter and dough essential for Danish pastry.

Step 7: Turn the Dough 90 Degrees

Roll and fold the dough again, turning it 90 degrees each time. Repeat this process 3–4 times, chilling the dough in the fridge for 20–30 minutes between turns. This laminating process gives the dough its signature flaky texture.

Step 8: Divide the Dough

Once the laminating is complete, divide the dough into smaller portions if making multiple recipes. Wrap each portion tightly and freeze the dough for future use or continue to the next step for immediate baking.