Home made danish pastry dough simple and easy to make
I don’t think you can find ready made Danish pastry dough just like Puff pastry dough; you need to make your own. I think you can make fake Danish pastry using puff pastry dough, still for original you need to work hard. Yes I mean it, it is really time consuming, but still worth the effort, and here I am posting a simple method to make perfect homemade Danish pastry dough.
This is best Danish pastry dough you can get, so smooth to work with, and at the same produce tasty pastry. Difference between puff pastry and Danish pastry is former one is devoid of egg in the recipe. Eggless friends I don’t know the substitution.
For any pastries you need to make sure to use best quality butter European style Butter. Yes butter is key ingredient in a pastry. First day make the dough and let if ferment for overnight in refrigerator. Yes cold fermentation brings out the flavor.
Then next day incorporate the butter into the dough and then you can make the Danish pastry. If you start incorporating the butter in the morning you can make the dish in the evening that is what I did.
The dough is super soft you can play with it like play dough; I was so happy and finally made delicious Danish pastry with it.
Here comes the homemade dough recipe.
Here is the perfect homemade danish pastry dough simple and easy you can make your favorite danish pastries at home.
Ingredients
- 5.5 ounces /156g(⅔ cup) milk
- 1 ounce/29g (2 tablespoons) sugar
- 1 ½ teaspoons (6 grams) instant yeast
- 10 ounces/307g (2 cups) all-purpose (AP) flour
- ½ teaspoon salt
- 1 egg
- 8 ounces unsalted Danish or Euro-style butter
- 2 tablespoons flour
Instructions
- In a bowl of Kitchen aid stand mixer, 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).
- Transfer the dough in to a bowl 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.
- Cut the cold butter and two tablespoon flour and spread it into lengthwise into ½-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch square. Put the trimmings on top of the square and pound them in lightly with the rolling pin. Refrigerate while you roll out the dough.
- Unwrap and lay the dough on a lightly floured work surface
- . Roll into a 10-½-inch square. Brush excess flour off the dough.
- Remove the butter from the refrigerator—it should be pliable but cold. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough.
- Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter.
- Repeat with the other flaps
- . Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.)
- Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight.
- Roll the dough until it’s 8 by 24 inches. If the ends lose their square shape, gently reshape the corners with your hands. Brush any flour off the dough. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Brush the flour off and then fold the exposed dough over the folded side. Put the dough on a baking sheet, cover with plastic wrap, and freeze for 20 minutes to relax and chill the dough.
- Repeat the rolling and folding, this time rolling in the direction of the two open ends until the dough is about 8 by 24 inches. Fold the dough in thirds again, as shown in the photo above, brushing off excess flour and turning under any rounded edges or short ends with exposed or smeared layers. Cover and freeze for another 20 minutes.
- Give the dough a third rolling and folding. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all four sides.
- You can use the laminated dough on the same day itself or refrigerate overnight for use within 2-3 days. If you are not using next day freeze it (up to 2 months) for future use.
- This recipe makes about 16 Danish pastries.
Notes
Recipe is adapted from here
Author : Swathi (Ambujom Saraswathy)
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Arthy shama says
There was this one time, where I went crazy for Danish pastries. I am bookmarking this recipe and try them. Thanks for the post.
Hadia says
Great post Swathi. I so much love a flacky Danish pastry! You dough looks wonderful!!Pinning and tweeting!!
Suja Manoj says
Nice post Swathi,thanks for sharing.
Poornima says
That's an interesting recipe.. I haven't heard of Danish pastry dough and the recipe is intriguing.. though the process looks a little difficult, I'm sure it's worth the hard work.. the dough looks amazing!
Mayuri Patel says
I didn't know that puff pastry was a bit different from Danish pastry. Thank you for sharing the recipe.
Swathi says
yes they are different
Winnie says
Thanks sooooooooooo much for this detail-post, especially for the photos!
I have no doubt that this dough is perfect (I love butter!)
beena says
Good post. Thanks for sharing
Seena Koshy says
This Danish pastry dough looks so soft and can definitely imagine how the outcome would be!! Great post dear Swathi..
marudhuskitchen says
this danish pastry looks like a multi purpose pastry...nice share