Danish Recipe
Make Danish Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Laminating butter block
Filling options (choose or combine)
Egg wash and finish
Method
Dough
- 1
Mix dry ingredients
In the bowl of a stand mixer fitted with a dough hook (or in a large bowl), whisk together 4 cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon salt, and 2 teaspoons instant yeast.
- 2
Warm liquids
Warm 1 cup whole milk to about 95–105°F (lukewarm) and combine with 1/4 cup warm water. In a small bowl, lightly beat 1 large egg. Add the warm milk/water and beaten egg to the dry ingredients, then add 2 tablespoons room-temp unsalted butter.
- 3
Knead
Mix on low speed until ingredients come together, then increase to medium-low and knead 4–5 minutes until a smooth, slightly tacky dough forms. If mixing by hand, knead 6–8 minutes.
- 4
First rest
Shape dough into a rectangle, cover with plastic wrap, and refrigerate for 30 minutes to relax the gluten. Do not proof — keep chilled.
Laminating butter block
- 5
Prepare butter block
While dough chills, shape 1 cup cold unsalted butter (plus 2 tablespoons extra if desired) into a 7x7-inch square between two sheets of parchment using a rolling pin. The butter should be cold but pliable — not rock-hard and not melting.
- 6
Chill butter block
Refrigerate the butter block until the dough's 30-minute rest is nearly complete so both are similarly cold (about 30–45 minutes total).
Lamination and folding
- 7
Roll out dough
On a lightly floured surface, roll the chilled dough into a rectangle approximately 10x14 inches, about 1/4-inch thick.
- 8
- 9
First roll and fold (1st turn)
Roll the butter-enclosed dough into a long rectangle about 8x20 inches. Perform a letter fold (fold one third toward center, then fold the remaining third over it) so you have three layers. Wrap in plastic and chill for 30 minutes.
- 10
Second turn
Repeat rolling to roughly 8x20 inches and perform another letter fold. Wrap and chill 30 minutes.
- 11
Third turn
Repeat once more (third roll and fold). After the third fold, chill the dough for at least 1 hour or up to overnight. This produces six to eight distinct butter/dough layers depending on how tightly folded.
Shaping and filling
- 12
Prepare fillings
If using cream cheese filling: beat 8 oz softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla until smooth. If using cinnamon filling: mix 1/4 cup brown sugar with 1 teaspoon ground cinnamon. Have 1 cup jam or curd ready.
- 13
Roll and cut
Remove laminated dough from fridge and roll to a 12x16-inch rectangle, about 1/4-inch thick. Using a sharp knife or pizza cutter, cut dough into 12 rectangles (4 columns x 3 rows) roughly 3x4 inches each.
- 14
Form classic Danish (cheese or jam)
For a simple envelope Danish: make a shallow cut from each corner of a rectangle about 1/2 inch toward center (do not cut fully through). Fold two opposite corners into the center to form a diamond shape leaving a center well for filling. Place 1–2 tablespoons cream cheese filling or 1 tablespoon jam in the center well. For a cheese Danish, sprinkle a little powdered sugar on the cream cheese filling if desired.
- 15
Twist or spiral variations
For stick or twist Danishes: cut strips lengthwise and either roll with filling inside or twist each strip and coil into a snail shape, pressing ends to secure and leaving center hollow for a small spoonful of jam or cream cheese.
- 16
Arrange and egg wash
Place shaped Danishes on parchment-lined baking sheets 2 inches apart. Whisk 1 egg with 1 tablespoon milk and brush lightly over dough, avoiding the filling areas.
Proofing and baking
- 17
Final proof
Cover pans loosely with lightly oiled plastic or a clean towel and proof in a warm place (75–80°F) until puffed and nearly doubled, about 60–75 minutes. Time varies by temperature.
- 18
Bake
Preheat oven to 400°F (200°C). Bake one sheet at a time on the middle rack for 12–16 minutes, until golden brown and layers are obvious. Rotate pan halfway through baking for even color.
- 19
Cool
Remove from oven and cool on a wire rack for 10–15 minutes before glazing so fillings set slightly.
Glaze and finish
- 20
- 21
Glaze Danishes
Drizzle or brush glaze over cooled Danishes. If using jam fillings, you can warm a tablespoon of jam with a teaspoon of water and brush the jam over centers for shine. Let glaze set 15–20 minutes before serving.