Danish Recipe

Bloom yeast

In a small bowl combine warm water (about 110°F / 43°C) and 1 teaspoon of the granulated sugar. Sprinkle the active dry yeast over top, stir gently, and let sit 5–10 minutes until foamy.

In the bowl of a stand mixer fitted with the paddle or dough hook, whisk together 4 cups all-purpose flour, remaining sugar (1 tbs minus the 1 tps used), and 1 tsp salt.

Warm the milk until lukewarm (about 100°F / 38°C). In a separate bowl whisk the warmed milk, the bloomed yeast mixture, 1 large egg, and 3 tablespoons softened butter until combined.

With the mixer on low, gradually add the liquid mixture to the dry ingredients and mix until it forms a shaggy dough, about 2–3 minutes. Increase to medium-low and knead 3–4 minutes just until the dough comes together and is smooth but still soft. Avoid overworking.

Shape dough into a disk, place in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 30 minutes to relax the gluten and cool the dough before laminating.

While dough rests, prepare the butter block. Chop 12 oz cold butter into pieces and place between two sheets of parchment. Using a rolling pin, beat and roll the butter into a roughly 8x8-inch square about 1/2-inch thick; keep edges straight. Refrigerate if butter softens, but it should be pliable and cold.

Turn the chilled dough out onto a lightly floured surface and roll into a 12x8-inch rectangle, about 1/4-inch thick. Center the chilled butter block on the lower two-thirds of the dough so that one third of the dough remains free at the top. Fold the top third of dough over the butter then fold the bottom third up over that (letter fold or envelope fold), fully encasing the butter.

Seal edges gently and chill the folded dough seam-side down for 20–30 minutes to firm up the butter again.

Perform turns: On a lightly floured surface, roll the chilled dough into a 16x8-inch rectangle. Fold into thirds (letter fold). Rotate the dough 90 degrees, roll again to 16x8 inches and fold into thirds — this completes 2 single turns. Wrap and chill 30 minutes. Repeat rolling and folding two more times for a total of 4 turns, chilling 20–30 minutes between each set as needed so the butter stays cold. After final fold chill at least 30–60 minutes or overnight for best flavor and handling.

If making pastry cream: Whisk together 3/4 cup milk and 1 tsp vanilla in a small saucepan. In a bowl whisk 3 large egg yolks with 1/4 cup sugar and 2 tbs cornstarch until pale. Temper yolks by adding a small amount of hot milk, whisking, then return mixture to pan and cook over medium heat, whisking constantly until thickened. Remove from heat, stir in 1 tbsp butter, transfer to a bowl, cover surface with plastic wrap, chill until cool. (Makes ~1 to 1 1/2 cups.)

If using cream cheese filling: beat 4 oz softened cream cheese with 2 tbsp powdered sugar and 1 tsp lemon zest until smooth.

Remove laminated dough from fridge and roll on a lightly floured surface to a 12x16-inch rectangle about 1/4-inch thick. Trim edges for evenness. Cut dough into 12 rectangles roughly 4x4 inches (or 8 large 4x6-inch for larger Danishes).

For classic Danish shapes: place 1–2 tablespoons of chosen filling (pastry cream, apricot jam, or cream cheese mixture) in the center of each rectangle. For a star/spiral shape, make four shallow diagonal cuts from the corners toward the center leaving the center intact, fold alternating corners toward center or twist strips to form a pinwheel. For a simple round Danish, fold edges into an envelope leaving center exposed. Ensure all pieces have a filling.

Place shaped Danishes on baking sheets lined with parchment, leaving 1–2 inches between pieces. Cover loosely with plastic or a towel and proof at warm spot (about 75°F / 24°C) until puffy and almost doubled, 45–75 minutes depending on ambient temperature.

Preheat oven to 400°F (200°C) about 20 minutes before baking.

Prepare egg wash by whisking 1 large egg with 1 tablespoon milk. Brush the risen Danishes lightly with egg wash, taking care not to drip into centers.

If using jam filling, you may brush a thin layer of warmed apricot jam over the filling after baking for shine. Sprinkle optional sliced almonds on top of cream cheese-filled Danishes before baking if desired.

Bake Danishes on the middle rack for 12–16 minutes or until pastry is golden brown and puffed. Rotate pans halfway for even browning. Baking time will vary with size and oven.

Remove from oven and cool on a wire rack for 10–15 minutes.

Make glaze: whisk 1 cup powdered sugar with 2 tsp milk or lemon juice until smooth and thick but pourable. Drizzle or pipe glaze over slightly cooled Danishes. If using apricot jam for shine, warm 2–3 tbs jam, strain if desired, and brush onto centers for gloss instead of glaze.

Garnish with fresh berries if desired and serve at room temperature. Danishes are best within 24 hours; warm briefly before serving to refresh layers.