The best pastry dough recipe. This easy to make Danish dough recipe can be used to make any of your favorite Danish pastries. Learn how to make your own homemade dough with the easy step by step instructions.
Use this recipe to make homemade cherry danish with cream cheese and almonds or my raspberry cream cheese danish.
This recipe was originally posted March 6, 2015, we’ve tweaked it a bit since then.
Danish Pastry Dough
This is a fantastic recipe because I still haven’t found a frozen or refrigerated dough that makes the light and flaky pastry dough like this one. When you bite into a Danish that is made completely from scratch, you can feel and taste the difference. The pastry is light and flaky, with just a touch of sweetness.
Can you freeze Danish dough?
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 a ready homemade dough that can be used for various different pastries.
Ingredients:
- Butter
- Flour
- Dry active yeast
- Milk
- Sugar
- Salt Eggs
- Vanilla
How to make Danish dough
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 rectangle.
3. Cover with another piece of parchment paper and chill in the refrigerator until firm.
4. Meanwhile, in a mixer, combine the flour with yeast.
5. In a saucepan mix together the milk, sugar, and salt. 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 rectangle. Then 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 rectangle again.
10. Fold the dough into thirds, and roll out into a rectangle once more.
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.
13. Once the dough has been folded and rolled 6 times, cut it into 3 equal rectangles.
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.
Danish Dough Vs Puff Pastry
What is the difference between Danish dough and puff pastry?
The main difference between puff pastry and Danish dough is the yeast. Puff pastry does not have any yeast. Another defining difference is texture. Puff pastry has flakier layers that almost crumble as you bite into them.
Danish is flaky too, but it has a fluffier texture.
Note: This dough can be refrigerated up to 3 days and frozen for up to 2 months.
Best Danish Recipes
Use this danish dough to make these delicious danishes:
Full Recipe Instructions
Danish Dough Recipe
Ingredients
Butter rectangle
- 1 1/2 cups unsalted butter softened, (3 sticks)
- 1/2 cup all-purpose flour
Danish dough
- 7 cups all-purpose flour
- 3 tbsp dry active yeast
- 2 cups milk
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Butter rectangle- In a mixer, combine the softened butter and 1/2 cup flour.
- On a piece of parchment paper spread out the butter and flour mixture into a 12x18 inch rectangle.
- Cover with another piece of parchment paper and chill in the refrigerator for 30 minute, or until firm.
- Meanwhile, in a mixer, combine 7 cups of flour with 3 tbsp of yeast.
- 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.
- You will need to use the hook attachment for the dough. Mix until it becomes a smooth doughy consistency.
- 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.
- 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.
- Press the edges with the side of your hand and roll it out into a 18x39 inch rectangle again.
- Fold the dough into thirds, and roll out into a 18x39 inch rectangle once more.
- 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.
- Once the dough has been folded and rolled 6 times, cut it into 3 equal rectangles.
- 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
Nutrition
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Carole says
I agree no bad coffee and boxed boring meals. Take time and do it from scratch. 💕
Kim. Billhimer says
Thank you for recipe .I used to have danish dough recipe.Now I can get back inform to bake
Dina says
You are very welcome Kim! I hope you love this recipe! 🙂
Kim says
How much butter wold that be in grams or pounds? Thanks
Dina says
Hi Kim, there is a button labeled “metric” in the printable recipe section that can convert everything into grams for you. I hope that helps!
Melissa Chrzanowski says
Did you use AP flour or bread flour?
Dina says
Hi Melissa 🙂 I used AP flour. I hope you love this recipe!
Mario says
Can I use margeren for a roll in
Dina says
Hi Mario 🙂 I have not tried using margarin in this recipe so can’t say how it will turn out. I recommend using butter though. I hope you get a chance to make this danish dough!
Konnie says
I used to make a recipe like this for a restaurant. It was yummy
Dina says
Hi Konnie 🙂 Homemade dough really is the best! 🙂 I hope you get a chance to try this danish dough recipe!
kacy says
Best dough recepie I have found. Very authentic and easy. I was able to split into 3rds. Used 2/3 to make about 12 3×3 Danish pastries and inc small log.
*I made the dough the night before rolling out, FYI this will continue to rise even in the fridge.
I have added this to my book! Love it.
simplyhomecooked says
Thank you for the great recipe feedback, Kacy! I appreciate you taking the time to leave your comment and star rating!
Karissa says
Making this for your raspberry cream cheese danish. How many sheets of puff pastry is this recipe equivalent to?
simplyhomecooked says
Hi Karissa 🙂 Unfortunately, I don’t know the ratio between this dough and puff pastry. I hope you love this danish dough 🙂
kacy says
I would say atleast 4. If your able to roll thin.
Laurie Carrozza Conn says
what do you do after the dough is made other than freeze or put in refrigerater
really
simplyhomecooked says
Hi Laurie, you can use this Danish dough for many different recipes. You can use this dough in place of puff pastry dough. This is for people that want to make their own dough instead of buying it from the store. Hope that helps clarify 🙂
Reba schaller says
As you pointed out in a previous post, this is a large recipe. How many danish should it make? I see where you cut the final dough prep into 3 rectangles.
simplyhomecooked says
Hi Reba, yes it makes enough for 3 danishes. I made this a little larger since most people don’t want to make dough each time. This way you can freeze the dough and have some for next time 🙂 Hope that helps explain it 🙂 Hope you love this dough recipe!
Reba says
Is this dough recipe for just one danish or is it for three since the final step you cut it into three rectangles?
Glynis Scott says
Hello, ive made half a batch of your Danish Recipe, to my dimay i should’ve done the full batch. This recipe is simply delish. Making another batch in da morning.
Thanks for sharing
simplyhomecooked says
Thank you so much, Glynis! I really appreciate you taking the time to write such a kind recipe reciew.
Jennifer Cornett says
Why is the active dry yeast not dissolved first? If using instant or rapid rise, I could understand.
And why 3 Tablespoons? Seems like a lot????
simplyhomecooked says
Hi Jennifer, this recipe is rather large so that’s why there is so much yeast. Once the warm liquids hit the yeast, it will dissolve. I hope this helps answer your questions.
Bet says
The ingredients say 7 cups of flour but the directions still say 2 cups.
simplyhomecooked says
Hi Bet, thank you for pointing that out to me. I just fixed it in the recipe card. This was an older recipe and needed some TLC. The correct amount is 7 cups. I hope you enjoy this danish dough!
JOE Wojkiewicz says
What kind of Danish Dough Recipe can you make ?
How about chocolate chips.
simplyhomecooked says
Hi Joe, can you please elaborate on your questions. I am not quite understanding what you mean. Thanks.
Linda says
Every time I go to just the recipe and tell it to print, it prints all of the blog about the recipe. Can you fix it so that is just prints the recipe?
simplyhomecooked says
Hi Linda, I just tried printing the recipe to this danish dough and it prints just fine. Try to refresh your browser and give it another shot. If it still doesn’t work, let me know so we can figure it out. Thank you for bringing this to my attention.
connie says
Cant subscribe to your blog….is there a problem with it?
simplyhomecooked says
Hi Connie, if you scroll to the bottom right of my home page, you should see a subscription box. Let me know if you are able to find it and subscribe 🙂
Bere says
Wait it still says 2 cups of flour and milk what are the actual measurements of both??????????
simplyhomecooked says
Hi Bere, Try reloading the page. It’s 7 cups of flour and 2 cups of milk.
Cynthia says
This recipe can’t be right. 2 C of milk, eggs and 2 C flour? I had a puddle that wasn’t ever going to turn into dough. This has to be incorrect. Please advise.
simplyhomecooked says
Hey Cynthia, so sorry about that error. The recipe is updated now.
Nancy says
I just made the dough recipe. I used low fat milk. The dough was tough, like it had to much flour. I am wondering if using whole milk would help give it some softness
I usually never add all the flour at once but gradually when making any yeast product. The flour amount always seems to differ.
Hopefully its not to tough.
Thank yo
Dina says
Hi Nancy, that is really interesting. I have never had an issue with the dough being too tough. There is a chance that you might have added too much flour. This often happens when flour is not measured properly. The best way to measure flour is to spoon the flour into the measuring cup and level it off with the back of a knife. Scooping it straight into the cup can result in compacted extra flour. Wich can make a pastry or dessert dry and tough. I hope that helps!