Danish Pastry Dough Recipe

Introduction

Danish pastry dough is the foundation for irresistibly flaky and buttery pastries, perfect for breakfast or a sweet snack. This recipe guides you through the traditional overnight process of creating tender layers of dough and butter, ready to be shaped into your favorite Danish treats.

Ingredients

• 2 tsp instant yeast (or 2.25 tsp active dry yeast, or 17.5g fresh yeast)
• 150 ml warm water
• 50 grams sugar
• 2 large eggs
• 1 tsp salt
• 360 grams all-purpose flour (plus extra for kneading and rolling out)
• 325 grams European-style unsalted butter (high fat, chilled)
• 1 egg (for egg wash)

Instructions

1. Step 1: Bloom the yeast in warm water mixed with about 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy. If using instant yeast, this step is optional. If no froth appears, your yeast may be expired.
2. Step 2: In a medium bowl, mix the remaining sugar, eggs, yeast mixture, and salt until well combined.
3. Step 3: Gradually add the flour while stirring, then knead for about 5 minutes until a sticky but cohesive dough forms, adding more flour if needed.
4. Step 4: Cover the dough with plastic wrap or a damp towel and refrigerate overnight (8-12 hours) for a slow rise.
5. Step 5: The next day, remove the dough from the fridge and let it warm for 30-45 minutes until doubled in size.
6. Step 6: Prepare the butter block by wrapping chilled butter in plastic and gently pressing it flat with a rolling pin, then roll into a 12-inch rectangle. Fold the butter into thirds like a letter, then rotate and repeat the rolling and folding until pliable. Shape into a 6×6 inch square and keep wrapped.
7. Step 7: On a well-floured surface, shape the dough into an 8×8 inch square. Place the butter block on the dough diagonally, fold the dough corners over to encase the butter, and pinch to seal.
8. Step 8: Begin lamination: turn the dough 45 degrees, roll out into a 16-inch rectangle, then fold into thirds like a letter. Wrap in plastic and chill 15-20 minutes.
9. Step 9: Remove and rest the dough at room temperature for 10-15 minutes. Rotate 90 degrees, roll out again to about 16-20 inches, and repeat the folding. Chill again 15-20 minutes, then rest on the counter for 10-15 minutes.
10. Step 10: Repeat the rolling, folding, chilling, and resting one more time.
11. Step 11: The laminated dough is now ready to be used for your favorite Danish pastries or croissants. Roll out to 3/16 to 1/4 inch thickness, trim edges, and cut as desired.
12. Step 12: Shape croissants by rolling up triangles, or form snails by rolling strips into circles. Place shaped pastries on parchment-lined trays, seal edges with water, cover, and proof for at least 2 hours until doubled and airy.
13. Step 13: Preheat the oven to 375°F (190°C). Brush pastries with egg wash and bake on center rack for 15-20 minutes until golden brown.
14. Step 14: Cool pastries on a wire rack. Bake any remaining pastries and enjoy fresh.

Tips & Variations

• Use European-style butter with at least 83% butterfat to avoid butter leakage during baking.
• If dough resists rolling or springs back, let it rest at room temperature for 10 minutes before continuing.
• Trimmed dough edges can be rolled into swirls and baked to minimize waste.
• For a quicker option, check out easier same-day pastry dough recipes if timing is tight.

Storage

Store baked pastries at room temperature in an airtight container for up to 2 days. For longer storage, keep in the refrigerator for up to a week or freeze for several months. Reheat pastries in a toaster oven to restore some crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of European-style butter?

Regular butter often contains more water, which can cause the butter to leak during lamination and affect the pastry texture. For best results, use a high-fat European-style butter with at least 83% butterfat.

Why does the dough need to rest overnight?

The overnight rest in the refrigerator allows slow fermentation, developing flavor and ensuring a tender dough. It also keeps the dough and butter cold for proper lamination, producing flaky layers.

Danish Pastry Dough Recipe

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4.8 from 93 reviews

This Danish Pastry Dough recipe guides you through making authentic laminated dough with a rich European butter, resulting in flaky, buttery pastries perfect for croissants, snails, and other delicious treats. Designed for an overnight cold fermentation and intricate lamination, this dough provides an irresistible texture and flavor that elevates any pastry experience.

• Author: Clara
• Prep Time: 45 minutes active plus 8-12 hours overnight refrigeration
• Cook Time: 15-20 minutes per baking batch
• Total Time: 10-13 hours including resting and proofing
• Yield: Approximately 12–15 medium pastries depending on shapes 1x
• Category: Pastry Dough
• Method: Baking
• Cuisine: Danish

Ingredients

Scale 1x2x3x

Yeast Mixture

• 2 tsp instant yeast (2.25 tsp active dry yeast or 17.5g fresh yeast)
• 150 ml warm water
• 1 tbsp sugar (from total sugar amount)

Dough

• 50 grams sugar
• 2 large eggs
• 1 tsp salt
• 360 grams all-purpose flour (plus extra for kneading and rolling out)

Butter Block

• 325 grams European-style unsalted butter (at least 83% butter fat; chilled)

Finish

• 1 egg (for egg wash)

Instructions

1. Prepare Yeast: Bloom yeast in warm water mixed with 1 tablespoon of sugar. Let sit for 5-10 minutes until frothy to activate. If using instant yeast, this step can be optional.
2. Mix Dough Ingredients: In a medium bowl, combine the remaining sugar, eggs, yeast mixture, and salt. Stir well.
3. Add Flour and Knead: Incorporate flour gradually while stirring until fully combined. Knead dough for about 5 minutes, adding more flour as needed. The dough should be sticky but come together into a ball.
4. First Rise: Cover dough with plastic wrap or a damp towel and refrigerate overnight for 8-12 hours to control rising and temperature.
5. Prepare Butter Block: Let chilled European butter sit at room temperature for 10 minutes to soften. Wrap in plastic wrap and gently roll with a rolling pin to soften further, then roll into a 12-inch rectangle. Fold the butter into thirds like a letter, turn 90 degrees, and repeat rolling and folding until pliable. Shape into a 6×6 inch square, keep wrapped, and refrigerate if too soft.
6. Shape Dough: Remove dough from fridge, let warm 30-45 minutes. Turn onto floured surface and shape into 8×8 inch square.
7. Encasing Butter: Place butter block on dough diagonally so corners align with midpoints of dough edges. Fold dough corners over butter and pinch edges to seal fully.
8. First Lamination (Turn and Roll): Turn dough 45 degrees, seam-side down on floured surface. Roll out into a rectangle at least 16 inches long. Fold bottom third over middle, then top third over bottom, like a letter. Wrap in plastic and chill for 15-20 minutes.
9. Rest Dough: Remove dough from fridge, let rest for 10-15 minutes at room temperature for easier rolling.
10. Second Lamination: Rotate dough 90 degrees so the fold is at top and bottom. Roll out again to at least 16 inches and repeat the letter fold. Wrap in plastic and chill for another 15-20 minutes. Rest again 10-15 minutes.
11. Third Lamination: Repeat the rolling and letter fold process one last time. Chill for 15 minutes and rest again at room temperature for 10-15 minutes.
12. Prepare for Shaping: Roll out laminated dough to about 16 inches long, then cut in half for easier handling.
13. Roll Out and Trim: Roll half the dough to 3/16 – 1/4 inch thickness, trim edges to create a 9×14 inch rectangle. Use trimmed dough for swirls.
14. Mark and Cut Dough: Lightly score dough to create three 1-inch wide strips along length. Mark lines across the dough dividing it into thirds along the length, then diagonally to form 6 triangles.
15. Shape Pastries: Stretch triangles into isosceles shapes and roll from long end to tip to form croissants. Roll strips into spirals for snails.
16. Arrange and Seal: Place shaped pastries on parchment-lined baking sheets. Brush water on tips to seal rolls and prevent unraveling.
17. Proof Pastries: Cover with plastic wrap and let rise at room temperature for at least 2 hours until doubled in size and airy. Test by lightly poking dough for an impression that doesn’t spring back immediately.
18. Preheat Oven: About 20 minutes before baking, preheat oven to 375°F (190°C).
19. Egg Wash: Brush pastries lightly with beaten egg for a shiny golden finish.
20. Bake: Bake on center rack for 15-20 minutes until golden brown. Baking trays can be done one at a time or simultaneously with adjusted baking time and rack swapping.
21. Cool and Store: Transfer baked pastries to a wire rack to cool. Best enjoyed same day; they can be stored at room temperature for days, refrigerated, or frozen for longer storage. Reheat in a toaster oven to regain crispness.

Notes

• The dough requires a long cold fermentation for best flavor and lamination.
• European-style butter with high fat content is essential to prevent butter leakage during baking.
• Proper flouring of surfaces and rolling pin prevents dough sticking and tearing.
• Resting dough between laminations relaxes gluten and maintains butter temperature.
• Under-proofed pastries risk butter leakage and poor texture.
• Proof pastries in a warm, draft-free area; using an oven with a light on can help maintain consistent temperature.
• Dough can be divided and frozen at different stages for convenience.
• Trimmings can be baked into small swirls, reducing waste.

Keywords: Danish pastry dough, laminated dough, croissant dough, butter pastry, flaky pastry, homemade Danish, European butter pastry