Making your own Danish dough can be time consuming, that’s why I like to make a larger portion and freeze the dough I don’t use right away. This dough can last in the freezer for up to 2 months. That way you have ready homemade dough that can be used for various different pastries.

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Ingredients:

Butter rectangle:
3 sticks butter softened
1/2 cup flour

Dough:
2 cups flour
3 tbsp dry active yeast
2 cups milk
1/3 cup sugar
1/2 tsp salt
2 eggs
1 tsp vanilla

Directions:

1. In a mixer, combine the softened butter and flour.

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2. On a piece of parchment paper spread out the butter and flour mixture into a 12×18 inch rectangle.

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3. Cover with another piece of parchment paper and chill in the refrigerator for 30 minute, or until firm.

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4. Meanwhile, in a mixer, combine 2 cups of flour with 3 tbsp of yeast.

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5. In a sauce pan mix together the milk, sugar, and salt. Keep it on medium heat until the milk reaches 120 degrees Fahrenheit. Add the milk mixture, eggs and vanilla to the flour and yeast mixture.

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6. You will need to use the hook attachment for the dough. Mix until it becomes a smooth doughy consistency.

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7. Place the dough in a large bowl and cover with plastic wrap. Leave it in a warm place for about 1 hour. It should double in size.

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8. On a floured surface roll out the dough into a 18×39 inch rectangle. Place the chilled butter rectangle over half of the dough and fold the other half over it.

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9. Press the edges with the side of your hand  and roll it out into a 18×39 inch rectangle again.

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10. Fold the dough into thirds, and roll out  into a 18×39 inch rectangle once more.

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12. Repeat step 10 about 6 times. During this process the butter will begin to get too soft, so you will need to refrigerate the dough for about 30 minutes each time it becomes too soft.

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13. Once the dough has been folded and rolled 6 times, cut it into 3 equal rectangles.

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14. Using a rolling pin, pick up the dough and place it on parchment paper. Place another sheet of parchment paper on top and store in the refrigerator or freezer.

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Note: This dough can be refrigerated up to 3 days and frozen for up to 2 months.

Danish Pastry Dough
 
Prep time
Total time
 
Author:
Ingredients
  • Butter rectangle:
  • 3 sticks butter softened
  • ½ cup flour
  • Dough:
  • 2 cups flour
  • 3 tbsp dry active yeast
  • 2 cups milk
  • ⅓ cup sugar
  • ½ tsp salt
  • 2 eggs
  • 1 tsp vanilla
Instructions
  1. In a mixer, combine the softened butter and flour.
  2. On a piece of parchment paper spread out the butter and flour mixture into a 12x18 inch rectangle.
  3. Cover with another piece of parchment paper and chill in the refrigerator for 30 minute, or until firm.
  4. Meanwhile, in a mixer, combine 2 cups of flour with 3 tbsp of yeast.
  5. In a sauce pan mix together the milk, sugar, and salt. Keep it on medium heat until the milk reaches 120 degrees Fahrenheit. Add the milk mixture, eggs and vanilla to the flour and yeast mixture.
  6. You will need to use the hook attachment for the dough. Mix until it becomes a smooth doughy consistency.
  7. Place the dough in a large bowl and cover with plastic wrap. Leave it in a warm place for about 1 hour. It should double in size.
  8. On a floured surface roll out the dough into a 18x39 inch rectangle. Place the chilled butter rectangle over half of the dough and fold the other half over it.
  9. Press the edges with the side of your hand and roll it out into a 18x39 inch rectangle again.
  10. Fold the dough into thirds, and roll out into a 18x39 inch rectangle once more.
  11. Repeat step 10 about 6 times. During this process the butter will begin to get too soft, so you will need to refrigerate the dough for about 30 minutes each time it becomes too soft.
  12. Once the dough has been folded and rolled 6 times, cut it into 3 equal rectangles.
  13. Using a rolling pin, pick up the dough and place it on parchment paper. Place another sheet of parchment paper on top and store in the refrigerator or freezer.
Notes
This dough can be refrigerated up to 3 days and frozen for up to 2 months.