Danish Pastry Dough

Here’s a nice Danish-style pastry dough that works as well for coffee cakes as it does for Danishes. And mark my words, this tastes as close to the real thing as we can get in the States. A mighty viking woman I once had the honor of knowing (until, sadly, she died two years ago) told me that she hadn’t tasted Danishes like these since she was a child in Copenhagen (and believe me, not even the Danes make many Danishes like this anymore). I usually quadruple this recipe, cut it into four pieces and freeze it in individual batches.

Danish Pastry Dough

For the dough (détrempe):

5.5 ounces (2/3 cup) milk
1 ounce (2 tablespoons) sugar
1 ½ teaspoons (6 grams) instant yeast
10 ounces (2 cups) all-purpose (AP) flour
½ teaspoon salt
1 egg

For the butter slab:

8 ounces unsalted Danish or Euro-style (cultured) butter
2 tablespoons flour

Combine all the dough ingredients in a mixer and, using the dough hook, mix about five minutes until the dough is smooth and uniform (it will be somewhat sticky…this is what you want). Turn it out into a dough rising container and let it ferment for half an hour at room temperature, then put it in the fridge for a minimum of two hours, or overnight.

When you’re ready to shape your Danishes, make your butter slab (and need I say it? Real Danish butter), according to the “How to Laminate Dough” instructions under the Techniques menu. Then carry on with the rolling and folding process for a total of three letter-style “turns”, letting the dough rest twenty minutes between each folding.

Put the dough into the refrigerator and let it rest for one hour, then use (or keep it there for 2-3 days). It keeps well frozen for up to two months. Most small Danish pastries bake at a temperature of 375 Fahrenheit for between 15 and 20 minutes, but can take longer of they’re filled.

Makes enough for about a dozen Danishes or two coffee cakes.

This entry was posted in Coffee Cake, Danish Dough, Danish Pastry, Pastry, Pastry Components. Bookmark the permalink.

94 Responses to Danish Pastry Dough

  1. Erika says:

    I’m a huge fan of this recipe (well, to be fair, it’s the sweetheart that i do it for), and i’ve made it a couple times, but i’ve noticed… on this recipe, you say to give the dough a total of three turns (for 3^(3+1) = 81 layers), but the dough lamination article says Danish has 243 layers, which would make for four turns total. I think by now i’ve made it both ways, and neither turns out *bad*, but i’m wondering which of these, if either, is the canonically correct one.

    • joepastry says:

      Thanks for pointing that out Erika! As far as which is canonically correct, it depends on whose canon you’re being fired out of. Different authorities will insist on different numbers of layers/folds. Some claim that very crunchy/flaky laminated pastries are best while others prefer them a bit more bread-like. In general I think that pastry schools usually want more layers. However buying laminated pastries in European (or Euro-style) pastry shops, it seems to me that fewer folds are preferred. So I guess I’m saying you should find the one you prefer and run with it! Cheers and thanks! – Joe

  2. Marisa says:

    I just found your site, and am making 4 of these danish pastries tonight. The dough is wonderful! Can’t wait to taste one. Thanks so much.

  3. BobR says:

    Joe..

    You’re a good teacher.. I tried my hand at these today for the first time. They are excellent.. Thank you

    http://comerio.us/pastry/danish.jpg

    Bob

  4. James Jones says:

    danish butter can you explain to me what it is and where it can be got or what can I do to improve normal butter.

    • joepastry says:

      Sure James! Danish butter is pretty much what it sounds like, butter from Denmark. Er, wait, Denmark doesn’t sound like Danish at all. No matter. That’s what it is: a style of European (so-called “cultured”) butter that has a slightly higher fat content plus a slightly tangy taste. Lurpak is a brand that’s available in the States, but honestly just about any European or Euro-style butter (like domestically-made Plugra) will stand in well for Danish butter. However in the end it’s not so much about the butter as it is making Danishes from scratch. If you can’t find — or don’t want to pay for — imported butter, your pastries will still be drop-dead amazing.

      Thanks for the email!

      - Joe

      • Cedarglen says:

        Oh wow, do I have to echo Joe here. Yup, there is a tiny taste difference in cultured butters, but don’t get used to it because it can be habit forming! You probably don’t want to there unless you are extremely wealthy. A little for a roll may be OK for most budgets, but you probably cannot afford to cook/bake with it. As I write in late ’13, Euro cultured butters go for nearly $10 the pound. For making the pastry, standard USDA Grade AA UNSALTED butter will just have to do. In a roll you will taste the difference. Incorporated into the dough, I don’t think so. I’m far from poor, but I won’t spent that kind of money for a single ingredient. Heck, a lot of folks -an bakeries, do just fine with Sweetex and no, you son’t want to know what that’s made of. Trust me! -Cedarglen

  5. MissyPastry says:

    Hi Joe. First off, thank you so much for such in depth teachings on how to make pastries, you have no clue how much this has helped me as I am just starting out. Next I wanted to point out that I found the danish dough too runny and impossible for me to form around the butter slab without having to add a substantial amount of flour. It is most likely is my mistake, but would you happen to know what it is that I am doing wrong?
    This is my blog on the danish so you can get an idea of what I am doing
    http://pastryaffairs.blogspot.com/2011/07/cheese-danish-1-only-minor-fail.html
    Thanks, Missy

    • joepastry says:

      Hey Missy! Thanks for the note — and thanks for picking my Danish recipe to work with! I’m sorry it didn’t turn out like you expected. Not knowing exactly how the process went or the proportions you used it’s hard to say what happened other than the obvious: it’s wet. Thus says Joe “Sherlock Holmes” Pastry. I don’t know if the problem was too much liquid or too little flour…though the type of flour could play a role. If you used a cake or pastry flour, that might have done it. But that’s my best guess. Please keep after it and let me know how things progress. I’m always here to lend a hand if I can. – Joe

  6. Mazy says:

    Hi Joe
    Thanks for the recipe. My dough didn’t turn out as great looking as the one in your photo, as there seem to be butter oozing out from it everywhere! However when they came out of the oven they looked fine, but not perfect. Strangely the first batch looked much better than the second. Still- I was very pleased as this is my first time making danish pastry, and everyone commented on how tasty they were. Thanks again, Im sure I’ll be making them again soon, :D .

    • joepastry says:

      Congratulations! Sounds like the first batch went very well. Keep practicing, Mazy! Next time it sounds like you need to shorten your proofing (second rising) time a bit, maybe by half. Keep checking back, because I’m always interested to hear how projects turn out!

      Cheers,

      - Joe

  7. Laura says:

    I’m curious about freezing this dough. If you freeze it, what is the best thawing method? In the fridge overnight? Do you have to adjust proofing time at all?

    Thanks

    • joepastry says:

      Yes, thawing overnight is fine. I find it takes a good twelve hours. As for proofing time, they don’t change much unless you’ve had the dough frozen for a couple of months, in which case some of the yeast do die off and things take a little longer to get going.

      Hope that helps!

      - Joe

  8. Sarah says:

    I just found your website today, and I think in the 7 hours that I have know about it I have learned more about baking than the 10 years I have been doing it. My boyfriend who loves my baking was distracted all day with the pages upon pages that I have been looking at and bookmarking. Thank you so much!

    • joepastry says:

      Welcome, Sarah — and your boyfriend, too! Very happy to have you aboard! And thanks for the very kind compliment! Let me know if you have any questions about anything. I’m pretty much always here!

      - Joe

  9. Vrushali says:

    I was a little skeptical initially with the quantity of milk. Thought it would turn on softer side more like croissant. But surprisingly it didn’t. Don’t understand the reason behind it but the pastries have turned out extremely wonderful! Thank you so much!

  10. June says:

    Hey Joe

    You quadruple the recipe isnt that a challenge when it comes to making the butter slab….32oz of butter, but then you are the expert.
    I am going to try, but I will double.

  11. June says:

    Hi Joe

    Making this dough isn’t easy as it looks, tell me if my butter kinda ooze through the dough, is my pastry dough ruined.

    • joepastry says:

      Nope, not ruined. It’s probably just fine. Proceed as normal. Next time you’ll know how the process works and will probably make it better. Until then enjoy what you’ve made — and a big salute to you for going where most home bakers fear to tread!

      - Joe

      • Cedarglen says:

        And with a , always use the refer between steps… This old far sure knows that much!

  12. Payal Khan says:

    Hello Sir,

    Could you please tell me the exact measurements in terms of cups as opposed to ounces? I am very much inspired to try this recipe. I will make them as per as your instructions. I have always known pasties are very difficult to make, which is why i have never even looked at any pastry recipes, let alone make them from scratch. I hope and i hope the butter does not ooze out. i am going to pray to god, silently as i work on this recipe.

    Thank You!
    Payal.

    • joepastry says:

      Hello Payal!

      I just added the volume measure to the recipe. Have fun!

      - Joe

      P.S. – I find I also pray quite a bit when making laminated dough. It helps!

      • nj says:

        Where can I find the volume version of the recipe? I’m not seeing it here (really only need it for the milk – ml is preferred but I can work with cups)
        Also do you know the weight of 1.5 tsp instant yeast?

        • joepastry says:

          I fixed it up for you, nj! Have a look and let me know if you have any questions

          - Joe

  13. Payal says:

    Hello Sir,

    I have followed your recipe, but I am not sure if i am doing, it is right or wrong. My danish was flakey on the outside but in the middle it was not that flakey. It is a bit moist. My danishes did rise. I mean, if danish is like puff pastry, it should be flakey and leafey. Is that right? Am i doing anything wrong? My husband says, that it was very delicious and such pastries can never be found at any five star hotels. But then again he will say such a thing, even if i fry him an egg with few egg shells in the fried egg. He knows the effort i put into it.

    Sir, please do not get me wrong. There is absolutely nothing wrong with your recipe, it is the best way you have showed me. What i am worried is, about my mistakes and my way of doing it.

    Thank You!
    Payal

    • joepastry says:

      Hello Payal!

      No offense taken at all! I have had the same problem. It sounds to me like the rising (especially the second rising) went on for too long. Is it very warm where you live?

      - Joe

  14. Charlie says:

    Tried your recipe and it looked great out of the oven, smelled wonderful but the inside layers seemed uncooked. What did I do Wrong ?The lamination went fine, kept everything cold, 375 for 25 min. Lots of butter leaked while baking.

    • joepastry says:

      Hey Charlie!

      I’ve had that happen myself. The second rising (proofing) was too long. Now that it’s summer it’s likely your indoor temperature and humidity are higher than normal. That’s what causes this problem. The butter gets too soft, collapses the layers and, well, you’re all too familiar with the rest. But as I recall they still taste mighty good! Next time I’d suggest cutting the first rising by about a third, and the proofing by about half…at least at this time of year.

      Thanks for the email!

      - Joe

  15. Celine Weber says:

    I was was wondering if you use this same dough for Almond Rings…..The Seven Sisters Almond Rings? If so do you have a recipe?
    Thank You,
    Celine Weber

    • joepastry says:

      Hi Celine!

      I’ve seen seven sisters cakes made with brioche rolls as well, which turn out with the consistency of cinnamon buns. It all depends on what sort of result you’re after. Where are you writing from, Michigan perhaps? I’ve never done a seven sisters cake myself, but would be interesting in trying it!

      - Joe

  16. Gina says:

    Joe, I wanted to let you know that your website has been extremely helpful to me. I create gluten-free flour mixes and I developed a GF danish recipe based off the recipe and all your techniques and advice here. I posted my danish recipe last week and I linked back to your blog so that my readers can have the benefit of your sage advice as well. Thanks for all that you do, and for making pastries seem accessible for the average joe!

    http://glutenfreegourmand.blogspot.com/2012/12/best-gluten-free-danishes.html

  17. Courtney montgomery says:

    Hello joe i want to try your recipe i was wondering if you have to proof the yeast first?also with the recipe containing milk would proofing the yeast with water cause the dough to be too soft.thank you for the recipe&reading my comment:-)

    • joepastry says:

      Hey Courtney!

      When you use instant yeast you don’t need to prove it, you just add it in as you would some salt or sugar and it goes from there. If you’re planning to use conventional active dry, you can warm the milk and add the yeast to it before you mix everything together. Happy baking!

      - Joe

      • Courtney montgomery says:

        Thank you joe i am,now letting the dough ferment for 30 mins thanks i can’t wait to see how this turns out.

        • joepastry says:

          Please give me a full report, Courtney!

          - Joe

          • Courtney montgomery says:

            Omg! Joe the pastries are spot on delish.we devoured them all in one day:-) .i made apple,&bluberry.i will be making some more today.i also made bear claws with a pecan filling using your recipe i just made a substitute.thanks so much keep those beautiful recipe coming.btw the dough is beautiful to work with no issues what so ever.:-)

          • joepastry says:

            Great to hear Courtney! Thanks for the New Year’s heads-up!

            - Joe

  18. Gilbert says:

    hi joe, thanks for the wonderful recipes. i was just wondering what buttercream frosting recipe you used for the danishes.

    thanks

    • joepastry says:

      Hi Gilbert! Any of the buttercreams will work just fine. I generally use whatever I happen to have around in the freezer, since I only need a little and it will mostly melt into the dough as it bakes. You need to not be too particular. Sometimes mine has colors and/or flavors in it from another project, but it all works great!

      - Joe

  19. Elan says:

    I used the onces qualities in this recipe and it came out not just slightly sticky but a complete gloop, was 100% sure i used the right quanities i checked over and over again and reviewed in my head, are you sure your conversions are correct or am i just insane?

  20. Elan says:

    Hey i totally worked it out my mistake, read my jug wrong!

    • joepastry says:

      Hey Elan! Love your name, by the way. I just saw this now. I’m very glad the mystery was solved. Let me know how they dough comes out!

      - Joe

  21. Elan says:

    Aw thanks for the compliment on my name (thanks mum and dad), i froze the dough and made some pinwheel pastries on sunday with my cousin, they came out very lovely amazing texture i did 4 turns. Thanks for the recipe just going to make some more today to freeze :)

  22. Melanie says:

    Hi, Joe -
    I just found your site this morning, while searching for Danish pastry recipes and techniques. I’ve already shared the link – what a wonderful blog! Thank you for sharing your know-how. I have a technique question, if that’s all right? I have a recipe for tangerine curd, and I think it would be lovely as a Danish filling (layered with cheese,) but curd would turn rubbery and nasty in the oven. Perhaps if I baked the pastries without, pulled them from the oven a minute or two early, added the filling and finished baking them? Or do you have a proven technique, or suggestion?

    • joepastry says:

      Hi Melanie!

      If it were me I’d probably cut a hole in the top layer of dough or weigh it down with some sort of form to leave an impression, then fill it when it cooled. Curd shouldn’t be exposed to that sort of heat for any length of time lest it curdle.

      Let me know how they turn out. And thanks for all the very kind words!

      - Joe

  23. Melanie says:

    Hi, Joe. I’m going to experiment with the tangerine curd this weekend and bring the results to work for taste-testing. I’ll tell you about it once everybody has a chance to vote. I’ll have at least one disaster story, I bet, but that will add to the fun.
    Melanie

  24. Melanie says:

    Hi, Joe!

    Short version: 1. The round danish look just like the real thing! And they are so fluffy and crunchy and tender all at once! Two points!
    2. I didn’t use enough dough – or make the squares thick enough – for the bear claws. They are mostly filling and long claws. But I am a city girl, and that is the way I have always pictured bears. The filling was nice: I added a little cardamom to the almond. I know that isn’t traditional and I should probably be ashamed, but my boss is both a sweetheart and Lebanese and anything with cardamom makes her heart happy. It’s a strong spice, but I only used a little, as a perfume. She said, “Oh, my Lord, these are good.” One and a half points.
    3. I mixed a bit of the tangerine curd with cream cheese, until the texture matched the fluffy stuff in your instruction photo. Then I used that to make the cheese danish, and since the filling was tucked in the pastry envelope, the curd was adequately protected. I finished those with a drizzle of the curd – made them sticky, but I didn’t want to dull the tangerine flavor with powdered sugar. However, I put the pastries on the pan seam side down! They look like overlarge ravioli. Oops… People really liked the flavor, though. One point.
    The detailed instructions and photos were invaluable, thank you so much for the tutorial! I know what I would do differently, and the process was so much fun! I am totally trying this again soon, when I can afford the butter. (I feel that this month, I have given enough of my hard-earned pay to the Danes.)
    There was actually more to this story – illness and a plague of ants, among other things – but this comment has gone on long enough. If you want the epic I can always email you, but I think the highlights are covered, here.
    Melanie

    • joepastry says:

      Way to go, Melanie!

      So glad they worked out — and what marvelously creative interpretations! Cardamom is very Scandinavian, so you were right on the money with that addition. As for the tangerine curd I only wish I were there to try it!

      Cheers and congratulations!

      - Joe

  25. M. says:

    Hi!

    Just came across your website looking for a recipe for ‘floating island’ and started browsing! WOW! What great looking ‘Danish’ you make. And you’re completely right, not many bakers in Denmark make them like this anymore – such a shame.

    (Oh, and in Denmark this kind of pastry is called Wienerbrød, meaning ‘Bread from Vienna’ – in case you were wondering..)

    I’ve bookmarked your blog, and will be checking up regularly!

    All the best!

    • joepastry says:

      Thanks very much, M! Please do come back, and let me know if I can answer any questions about what you might find here!

      - Joe

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  27. Kashipan says:

    We just discovered a quickly growing chain of coffee shops here in Japan that feature an amazing little buttery/bready round of heaven called a “Shiro-noir” (the name is a Japanese/French mishmash of White and Black…strangely, since it’s neither white OR black in color…more of a delicious, buttery golden color!). It’s a light, fluffy, buttery round of pastry with a huge swirl of vanilla soft serve ice cream on top! You top it off with a little bitty of maple syrup, and it’s heaven on Earth!!!

    …Anyway, after trying it a few times last week, I set to trying to find a copycat recipe I could try at home. I can’t remember how I got to the idea of it being related to Danish pastry, but I remember while eating it, I noticed that there were thin little layers in it. As soon as I came across your recipe for folding the dough and butter, I realized…Yep, this must be Danish!

    So, my plan is to try it this week…for my mother in law…. *scared* >_<;;; I'd like to make your classic coffee cake, perhaps with a cream cheese filling. VERY nervous about making the dough, though. We're having a heat wave here, as a matter of fact, so I realize I'm going to have to keep the air conditioner blasting to stop the butter from melting and oozing out…What a nightmare! The price of ANY kind of butter is outrageous here, so I've GOT to make this thing without fail….Any words of encouragement for a newbie, giving the ol' coffee cake a shot? If it helps any, I'm otherwise a good sweet bread baker. Make fluffy cinnamon rolls and other kinds of not-too-fancy breads all the time, but I really want to try Danish!!!

    The major rule of thumb that keeps sticking out in my mind is that – if the butter starts getting too soft, or melty, stop what I'm doing and stick it back into the fridge for a while, and start back at it after it's chilled up some more. Would that be the best one to remember for a hot summer day?

    Very nervous!!!

    • joepastry says:

      Hey Kashipan!

      You’ve got all the right instincts on this, so I know you’ll succeed. The butter should be plastic but not greasy. Working some flour into the butter pat — even a little more than the recipe calls for — will help insulate it from the heat when you’re working the dough. If you see any shine on the butter, stop and refrigerate it for ten or twenty minutes to firm it a bit. Then continue.

      Remember: fear not the pastry! Press on and have fun! ;)

      - Joe

  28. Brandie says:

    I’m making this Danish dough as we speak. I have had a similar problem as some of the above people. My dough after kneading was super runny, not just sticky. I’m certain that my measurements are correct based on your recipe. Even after reading in the fridge for 2 hours it was still WAY soft. So I just lightly kneaded in more flour. I’m hoping I didn’t ruin it. I’ve added the butter slab and have tried to do a couple turns but oh my goodness! What a mess it seems to be. I used 2/3 c milk, 2 void ap flour, a large egg….. can high humidity really make THIS much of a difference?

    • joepastry says:

      Hey Brandie!

      Do you live in New Zealand by any chance? Most of the people who’ve had that problem live there. Let me know!

      - Joe

  29. Brandie says:

    Well the additional flour that I added must’ve not made a huge difference. I made one of your Danish coffee cakes with it and it was fabulous!

  30. Midia says:

    Hi Joe!

    I made Danish Pastry using your recipe last Saturday, and made two batches. Hmmm, actually that was my first laminating dough, and I was afraid if the result was no good! Hahahaha… But you explain everything too well, I’m so happy & satisfy with the result, the texture & the flavor is so yumm yummmm…^^
    I had no difficulty when kneading or laminating the dough, I followed all of your instructions… Thank you for being a very generous person, thank you for being a great baking teacher!

    • joepastry says:

      Great news, Midia! Thank you very much for writing back with your results. I greatly appreciate it!

      And congratulations on your first successful laminating project — that’s something to celebrate!

      - Joe

      • Midia says:

        Hi Joe!

        Thank you for your kindly reply…:)
        Yepp, I was so happy that the result turned great! ^^ Thank you, you taught me many things in baking world, it’s like a big treat for me and my family…:D next time I want to try your puff pastry recipe, too…:)
        Btw, I’m wondering, does this recipe work for cronuts? I really want to make it, actually I never eat it before, just curious how it tastes. I haven’t find it in my country so far.

        Thank you.
        Midia

        • joepastry says:

          Hi Midia!

          I haven’t tried it, but as I understand it, butter doesn’t work for cronuts. I believe that is because butter contains about 15% water. In the fryer that water turns to steam, and the steam pushes the layers apart. If I were going to try to make cronuts, I’d make a croissant dough out of margarine, fry that in rings, then inject the pastry cream filling (assuming they held together). Let me know how the puff pastry goes!

          And cheers to you for making your own laminated dough!

          - Joe

  31. Alison says:

    Hi Joe,

    This website is amazing! I’m an ex-chef who used to be “allergic” to baking as I had no sweet tooth or the patience for it. But that all changed and I was looking for good recipes, and found them here!
    Following your recipe, my dough and Danishes came out really well, although I don’t think I left them to prove long enough and re-reading the recipe I did too many turns (I think…) Two questions: what’re the issues New Zealand bakers have? I just moved here and curious to know (and I did use a fancy New Zealand butter, but I had no issues working with it). Also, the Danishes came out a tiny bit more cake-like and less flaky than expected – while I know you don’t have a crystal ball to see what I did, could you guess that that result was due to the recipe itself, perhaps not proving them enough or doing too many turns?
    Thanks!

    • Alison says:

      Hi Joe,

      Just answering my own questions…. I redid the dough and it worked out near-perfect (I’m pretty sure my problem was not proving it properly last time), with many nods of approval from everyone who tried it so thanks for the recipe! And if any other NZ people write to you, let them know that cultured NZ butter by Whitestone is now available in the main supermarkets.

      Looking forward to trying the other recipes, Alison

      • joepastry says:

        Great news, Alison! And thanks for the tip. I get a fair number of Kiwis here, so that will be useful. Please do come back and feel free to ask any questions. I’m generally around to answer.

        Cheers,

        - Joe

  32. Cedarglen says:

    Hello again Joe and others. I/m a newbie here, but this wonderful site is EXACTLY what I was looking for. Thanks, Joe! I’ve already sent a too long note via the private link and now it is time to mix and bake. I cannot wait to get my fingers onto those strips of dough. Number of folds? Who cares? I’ll go with four simply because I’ve got the time and I know that I can keep the dough in +/- good shape. I’ve learned as much from the questions and responses and from the basic instructions, so thanks to all. OMG! it has been n early fifty years since I ‘played’ with dough like this and my fingers are twitching already. Thanks Joe. -Cedarglen

  33. Terry says:

    Hi Joe,

    Thank you so much for your amazing recipes and technique instructions. I have just eaten one of the first Danish pastries I have ever made and it was superb!

    I made the pastry last night then rolled and shaped the pastries this morning for a family brunch. Huge compliments from everyone. the pastries were light, crisp and flaky – absolutely wonderful. Some of my shaping could improve but that was a minor issue. I did lemon classic sweet rolls ( should have had longer strips); blackcurrant pinwheels (could have been bigger squares), and sultana snail rolls (needed a bigger piece of dough to roll up).

    I still have some of the dough in the freezer and am going to make pastries to take to family Christmas breakfast.

    Your instructions are so detailed (and funny) that I had no trouble with making the pastry at all. I can’t believe my results were so good. Thanks again.

    • joepastry says:

      Hello Terry!

      Thanks so much for writing on this and sharing the success story. Trust me, we could all be better shapers. The pastry chef who trained me would be appalled at the decline of my shaping skills, but it sure doesn’t hurt the taste as you point out! Keep on making them, because the world needs more real laminated dough!

      Cheers,

      - Joe

  34. Marlow says:

    hi joe. last Friday I made your sweet roll classic with cheese, they turned out wonderful, that was the first time I have tried this type of recipe. I was truly surprised at the flavor and ease of this recipe. I think I let them rise a little higher than I was supposed to but the looked great and tasted even better, my husband took them to a pre-deer camp and they went over big with all the guys. thanks again for the recipe and the how to do it portion.

    • joepastry says:

      You made my day, Marlow. Thanks for writing in to tell me the success story. Laminated dough makers of the world unite! ;)

      Cheers,

      - Joe

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  36. Linzi says:

    Hey there, I am very interested in making this dough, but was wondering if I could make it in the breadmaker. If so what would the method be??
    Thanks very much

    • joepastry says:

      Hi Linzi!

      You could make the détrempe — the starting dough — in a bread maker I’m sure, but all the rolling and folding is hand work for sure. You’d only need the bread machine to mix the détrempe I think, since it rises at room temperature for only half an hour or so before being refrigerated.

      Let me know if you decide to try it!

      - Joe

  37. madeline says:

    I have been wanting to make Danish pastries for some time and just came across your site……….I am anxious to try your recipe and absolutely love each view of how you demonstrate so easily how to shape each style of Danish…it is so very easy to follow..thank you..i hope I have such good luck as some of your other “bakers”…

    • joepastry says:

      It’s my great pleasure, Madeline!

      Let me know if you have any questions…and have fun with the project!

      - Joe

  38. Elke Houser says:

    Oh MY! Heaven! I just found this site a few weeks ago as I was looking for a pastry recipe for bear claws. The only kind I have been able to find are the fried donut types..(don’t really care for them). My husband has been craving good old fashioned pastry bear claws since we moved here and boy, this dough and all the ideas were exactly what we were wanting! Made this last week and they came out PERFECT! Had fun doing it too, your instructions were great! Thank you!

    • joepastry says:

      Those are the kinds of stories that really make my day, Elke! Thanks so much for writing me. Come back again soon!

      Your friend,

      - Joe

  39. Kath says:

    It’s cooling down here is Australia. My dough has been in fridge overnight and I am itching to get the butter slab going. Soooooo excited to become a “laminator”. Not to be confused with “terminator”. This site is the absolute best ever. I love the detailed instructions and photos and I especially love that you treat all your readers with respect. I have started a food blog myself with the intention of just putting my love of cooking out there for the world to see, but won’t publish the name because it’s a bit embarrassing. I will definitely be linking back to this site. Wish me luck! (I plan to make a few different Danishes and was a bit naughty and bought a thick custard to put inside the envelope instead of making my own!) let me know if store bought super thick custard is likely to be disastrous or not! I’ll let you know how it goes!

    • joepastry says:

      Hey Kath!

      You flatter me greatly! So glad to hear that you’re off on the laminating adventure, please be sure to tell me how it goes. I’ll also be curious to see your new web project — welcome to the blogosphere! All the best and can’t wait to read it.

      As for the custard, it should work just fine (all custard breaks in the heat to some extent, so don’t be alarmed. Three cheers for all the great work you’re doing!

      - Joe

  40. Author Unknown says:

    Is there a reason why you use AP flour instead of pastry flour? I have normal AP flour, or White Lilly brand AP flour which 9% protein the same as pastry flour. Which would be best to use?

    Approximately how much buttercream frost do you use for the Classic Sweet Roll shaping?

    The laminated dough page mentions using lemon juice, but it is not listed in this recipe, do I or don’t I?

    • joepastry says:

      Hey there AU!

      Pastry flour is a little too weak in my opinion. I generally like a little stretch in it, especially during rolling, plus the higher gluten content gives the dough a higher rise. Bread flour, for example, is great for croissants. So I’d stick with a national brand AP. As far as the buttercream goes, just a thin coat on the dough is all you need. As far as the quantity it varies according to the size of the sheet, but for a 10-ounce piece I’d say you’d need about 1/3 cup.

      Have fun!

      - Joe

  41. Kay Furr says:

    Just found your site. Totally love it! Dun’t know what to make first. Thanks!

    • joepastry says:

      Welcome aboard, Kate! Thanks for checking in and don’t hesitate to ask any questions you like along the way. I mostly always here!

      Cheers,

      - Joe

    • joepastry says:

      I mean Kay! ;)

      - Joe

  42. Sami says:

    I just found your site and I am already making a list of what I’m going to be baking. I of course will be starting with the Danish but I do have a question; on your buttercreams which one is your favorite? Which do you prefer to use on your Danish?
    Keep up the fantastic work and look forward to treating my loved ones with your recipes!

    • joepastry says:

      Thanks so much, Sami and welcome aboard! ;)

      My go-to buttercream is Swiss Meringue for just about everything. However American buttercream is both easy and great for Danishes if convenience is an issue!

      Cheers and come back soon!

      - Joe

      • Sami says:

        So I did it. I made the Danish for my father who walked in as I was drizzling the icing over them and immediately asked where I bought them. Then he ate one and it knocked him silent. Thank you so much for putting this out there. I have utterly spoiled my father with these Danish and, in fact, will be making more today!

        • joepastry says:

          FABULOUS news, Sami! Nicely done. So proud of you that you had the courage to make your own laminated dough. Not many do — all hail the conquering hero! ;)

          Your friend,

          - Joe

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