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How to Make Danish Pastry Recipe

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Learn how to make classic Danish pastry dough from scratch with this step-by-step guide. This recipe creates a flaky, buttery dough made with layers of cold butter and lightly fermented dough that results in tender and delicious pastries perfect for filling and baking into your favorite sweet treats.

Ingredients

Wet Ingredients

  • 1 cup whole milk, cold (250ml)
  • ½ cup whole milk, warmed (for yeast activation)
  • 1 large egg

Dry Ingredients

  • 390 g plain flour (all-purpose flour) (3 cups / ~13¾ oz)
  • ⅓ cup white granulated sugar (66 g / ~2⅓ oz)
  • ½ teaspoon salt
  • 2 ¼ teaspoons instant or active dry yeast (1 sachet / 8 g)

Fat

  • 226 g unsalted butter, coarsely grated and very cold (1 cup / 2 sticks / 8 oz)

Instructions

  1. Prepare the butter: Grate the cold unsalted butter into a large bowl without pressing it down so it stays loose. Place it in the freezer for 10 minutes if it warms up.
  2. Activate the yeast: Warm ½ cup of the milk to about 40°C (warm to the touch but not hot). Stir in 1 tablespoon of sugar and the yeast. Let the mixture sit for 10 minutes until frothy to confirm yeast activation.
  3. Combine dry ingredients with butter: To the bowl of grated cold butter, add the flour, remaining sugar, and salt. Toss lightly to coat the butter pieces. Using fingertips or a pastry cutter, carefully cut the butter into the flour until pieces are lentil-sized, keeping the butter cold and solid.
  4. Make the dough: Whisk the remaining ½ cup milk with the egg into the frothy yeast mixture. Pour this wet mixture into the dry ingredients and gently mix with a spoon or spatula just until a rough, sticky dough forms.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 8 to 24 hours to allow the dough to rest and ferment lightly.
  6. Shape the dough: Turn chilled dough onto a lightly floured surface and gently form a rectangle. Roll the dough out to about 6 mm (¼ inch) thickness in a rectangle approximately 27 cm x 45 cm.
  7. Fold the dough: Fold the dough in thirds like a letter: top third folded over the middle third, then the bottom third folded over that. Repeat this rolling and folding process three more times for a total of four folds. Chill again if dough becomes too warm.
  8. Rest before using: After the last fold, chill the dough for 1 to 2 hours in the refrigerator to relax the gluten before rolling and shaping into pastries.
  9. Finish and bake: Roll and shape the dough into your choice of Danish pastries, such as lemon or custard fillings. Bake according to your preferred Danish pastry recipe, typically at 180°C (350°F) for 15-25 minutes until golden brown. See notes for baking tips.

Notes

  • Use cold butter and handle the dough gently to maintain butter layers for flakiness.
  • The yeast must be frothy after activation or use fresh yeast for best rise.
  • Adding too much flour during rolling can dry out the dough; use sparingly.
  • Chilling times vary; longer chilling improves flavor and texture.
  • Bake Danish pastries at 180°C (350°F) for 15-25 minutes or until puffed and golden.

Find it online: https://justsosavory.com/how-to-make-danish-pastry-recipe/