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 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.
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.
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
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.
Let me know how they turn out! – Joe
They were wonderful, my cream cheese filling was a little too runny, but other than that, they dissappeared! I’m making them again today.
Fabuloso! Thanks for the note!
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
Glad to hear it, Bob! Thanks for the note. – Joe
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.
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
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
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
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,
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
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
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
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!
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
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!
I’m very happy to hear it, Vrushali! Thanks for the note!
- Joe
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.
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.
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
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.
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!
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?
I fixed it up for you, nj! Have a look and let me know if you have any questions
- Joe
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
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
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.
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
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
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
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
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:-)
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
Thank you joe i am,now letting the dough ferment for 30 mins thanks i can’t wait to see how this turns out.
Please give me a full report, Courtney!
- Joe
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.:-)
Great to hear Courtney! Thanks for the New Year’s heads-up!
- Joe
hi joe, thanks for the wonderful recipes. i was just wondering what buttercream frosting recipe you used for the danishes.
thanks
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
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?
Hey i totally worked it out my mistake, read my jug wrong!
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
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
Excellent!
Thanks for the note. Keep up the great work!
- Joe
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?
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
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
Indeed it will! I’ll be waiting…
- Joe
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
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
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!
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