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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/danish-pastry-dough-recipe/