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.Â
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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Rachael says
Hi! Just wanted to verify that you aren’t activating the yeast in warm water before adding it to the flour? It is dry yeast with dry flour? The milk mixture is doing the activating? Thanks!
Dina says
Hi Rachael, yes you are correct. I just poured the warm liquid into the yeast and flour mixture.
James Stevens says
Steps nine and ten state the rectangle size as 18 x 39 inches. That’s over three feet?
Dina says
Hi James, yes its quite large and make a big portion.
Genea Williams says
When using this dough from the freezer, do you thaw in the refrigerator then use it like fresh?
Dina says
Yes, Genea, that is correct. Enjoy 🙂
Z says
Hello,
Step 12 stating the following: Once the dough has been folded and rolled 6 times, cut it into 3 equal rectangles. So, I will end up with 3 rectangle dough to place individually in between 2 parchment paper and put keep them in the fridge or freeze, correct? Thanks much!
Dina says
Hi, yes that is correct. You will end up with 3 sheets total.