I have been looking for a good danish dough recipe for quite some time. The easiest way is to use croissant dough for danishes, but I wanted something lighter, sweeter and flakier.
A few attempts and tada… the recipe is ready for you to enjoy.
The dough can be used for danishes, cheese pockets, Kringle, or anything of that nature.
Dough (for 12 danishes)
- 320g bread flour
- 120g lukewarm milk
- 6g dry instant yeast
- 100g sugar
- 1 egg
- 50g soft butter (for the dough)
- 6g salt
- 150g cold butter for lamination +2 tbs of flour
- Add lukewarm milk and egg to a bowl.
- Dissolve yeast in liquid mixture, add sugar, whisk all together, add flour and knead on medium speed of your mixing machine until dough will come up together (about 5-7 min)
- Add salt and soft butter, continue kneading on medium high speed until strong gluten developed , and dough will clear out the bowl (about 15 min)
- Cover the dough in plastic wrap, let rest at 28C /82F for about 1 hour, then put in the fridge until next morning.
- Remove the dough from fridge, roll it as rectangular about 20cm x 60cm / 7.8 inches x 23.6 inches)
- Shred the ice cold butter and sprinkle it with 2tbs flour, shake it well and sprinkle butter all over the dough.
- Fold one part of the dough to cover 2/3 of the dough fold the other 1/3 of the dough over (so the dough will look as a letter)
- Roll the dough again as rectangular about 20cm x 60cm / 7.8 inches x 23.6 inches), gold as a letter.
- Cover move to fridge to rest for about 1 hour.
- Repeat rolling and letter folding for 1 more time. Move to fridge for 1 hour.
- Remove your dough from fridge, it is ready for shaping.
- Shape danishes the way you like, let them proof until doubled or little more for 3-5 hours.
- Bake at 350F for 20-22 min
- Notes: Below you can see the ideas of shaping as a Kringle.
- From this amount of the dough you can get 2 Kringles. Roll the dough, cut into a 2 stripes , prepare the filling by mixing, 1/2 cups of brown sugar,1/2 stick butter and 1/2 cup chopped pecans. place the filling in the middle and pinch the edges.
- For danishes: cut the douhg into a long strips, twist them as a snails. Choose your own filling.
Flaky Danish Dough
Based on 9 Review(s)
15 thoughts on “Flaky Danish Dough”
Looks great. Do you think that it could be adapted to sourdough?
I was wondering about that too!! I think I’ll try adding 50g of my starter instead of the yeast and see what happens! 🤷🏼
the amount of sugar in the filling is 2 cups or 1/2 cup? I don’t really understand what !/2 mean.. thank you 🙂
Sorry for typo. 1/2 cup
Yes, use 20% of sourdough starter from total amount of flour.
And let proof longer.
I’ve tried sourdough twice but I struggle a bit with the proof. I’m almost there but all the recipes say proof 3-4 hours and I let my sweet croissants proof overnight so I will try that next time and see if I can get them puffier
Yes, with sourdough and laminated dough, proofing should take about 12-16 hours
There were pictures of the Kringle shaping and danishes proofing that are no longer posted. Would it be possible for you to show them to us please?
Hello would provide standard measurements? I am not very good with the metrics system. Thank you so much. Leticia
Sorry I’m using metrics for more accurate results.
There are excellent Metric to Imperial converters online, but Metric is much more accurate, especially when multiplying or dividing formulas and recipes.
Thank you 🙏
Do you think you could squeeze in the laminations on day-one (with an extended proof during the day) then proof the laminated dough overnight, so in the morning there was just shape, proof and bake?
I think you should try it.
But make sure when mixing the dough, develop enough elasticity.