Danish Recipe

Warm the milk to about 100–110°F (lukewarm). In the bowl of a stand mixer fitted with the paddle or dough hook, combine 1 cup warm milk, 2 tsp instant yeast, 1 tbs sugar and 1/2 cup of the flour; mix briefly and let sit 5–10 minutes until foamy. This proves the yeast.

Add remaining flour (about 3 cups), 1 tbs sugar, 1 tsp salt, 2 large eggs, and 4 tbs softened butter to the bowl. Mix on low until a shaggy dough forms, then increase speed to medium and knead 3–4 minutes until smooth and slightly elastic. The dough will be soft but not sticky; add up to 1–2 tbs flour if too wet.

Shape dough into a disk, place in a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate at least 2 hours or up to overnight. Chilling relaxes gluten and readies dough for lamination.

While dough chills, prepare the butter block: place 16 tbs (2 sticks / 1 cup) cold unsalted butter and 1 tbs flour between two sheets of parchment. Beat with a rolling pin or pound with a mallet until pliable and evenly blended; form into a 7x9-inch rectangle about 1/2" thick. Keep butter cold but malleable — refrigerate briefly if it softens too much.

Once dough is chilled, turn it onto a lightly floured surface and roll into a 10x14-inch rectangle. Place the chilled butter block centered on the lower two-thirds of the dough. Fold the top third of dough down over the butter, then fold the bottom third up over that (letter fold), fully enclosing the butter block. Pinch edges to seal.

Roll the sealed dough into a long rectangle about 10x20 inches, being careful to keep butter even inside. Perform the first single turn: fold the dough into thirds (letter fold). Wrap in plastic and refrigerate 30–45 minutes to chill and relax.

Repeat rolling to 10x20 inches and perform a second single turn (fold into thirds). Chill 30–45 minutes. For a total of 3 turns, repeat once more: roll to 10x20 and fold into thirds, then chill at least 1 hour or overnight. These folds create the flaky layers characteristic of Danish.

After final chill, roll dough on a lightly floured surface to a 12x18-inch rectangle ~1/4" thick. Using a sharp knife or bench scraper, cut dough into 12 equal rectangles (approx. 4x6 inches) or 12 squares depending on desired shape.

If making classic Danish shapes: for round or envelope danish, place a heaping tablespoon of pastry cream or 1 tsp fruit preserve in the center of each piece (or a spoonful of sweetened cream cheese: beat 8 oz cream cheese with 1 tbs powdered sugar and 1 tsp vanilla until smooth). Avoid overfilling (leave a 1/2" border).

Fold corners toward the center for pinwheel or envelope shapes, or fold long edges over to make a classic rectangle danish. Press edges gently to seal. Transfer shaped danishes to a parchment-lined baking sheet, spacing 2" apart.

Cover loosely with plastic wrap and proof at warm room temperature (75–80°F) for 45–75 minutes, until puffy and nearly doubled. Do not let them over-proof or collapse.

In a small bowl whisk together 3 egg yolks, 1 tbs sugar, and 2 tsp cornstarch until smooth and pale.

Heat 2 cups whole milk and 1 tbs sugar in a saucepan over medium heat until just simmering (do not boil). Temper the egg mixture by whisking 1/4 cup hot milk into yolks, then slowly whisk the warmed yolks back into the saucepan.

Cook over medium-low, whisking constantly, until mixture thickens and comes to a gentle boil, about 2–3 minutes. Remove from heat and whisk in 1 tbs butter and 1 tsp vanilla. Transfer to a bowl, cover surface with plastic wrap to prevent a skin, and chill until cold before using.

Preheat oven to 400°F (200°C). Whisk 1 large egg with 1 tsp milk to make egg wash. Gently brush the proofed danishes with egg wash, taking care not to let it drip into fillings (this will brown the pastry).

Bake danishes on the center rack for 14–18 minutes or until golden brown and puffed. Rotate the pan halfway through baking for even color. Smaller danishes may take less time; watch closely to avoid over-browning.

While pastries bake, make a simple glaze by whisking 1 cup powdered sugar with 2 tbs milk and 1 tsp vanilla until smooth. Adjust with more milk or sugar to reach a pourable glaze (thick but drizzly).

Remove danishes from oven and cool on a rack for 10 minutes. Spoon or pipe a little extra filling or fruit preserve into centers if desired. Drizzle the vanilla glaze over warm (not piping hot) danishes. Optionally sprinkle with slivered almonds or fresh fruit.