How To make Danish Pastry Dough
2 envelopes active dry yeast
1/2 cup very warm water
1/3 cup sugar
3/4 cup milk -- cold
2 eggs
4 1/4 cups sifted all-purpose flour
1 teaspoon salt
1 pound butter
flour for work surface
Carefully read TIPS FOR THE BAKER at bottom of recipe before proceeding.
1. Sprinkle yeast into very warm water in a 1 cup measuring cup. ("Very warm" water should feel comfortably warm when dropped on wrist.) Stir in 1/2 teaspoon of the sugar. Stir until yeast dissolves. Let stand, undisturbed until bubbly and double in volume, about 10 minutes. Now you can tell the yeast is working.
2. Combine remaining sugar, milk, eggs, 3 cups of the flour, salt, and the yeast mixture in a large bowl. Beat with electric mixer at medium speed, for 3 minutes (or beat with spoon for 3 minutes). Beat in remaining flour with a wooden spoon until dough is shiny and elastic (dough capable electric mixer is fine, this is an old recipe!). Dough will be soft. Scrape down sides of bowl. Cover with plastic wrap. refrigerate 30 minutes.
3. Place the sticks of butter 1 inch apart, between two sheets of waxed paper; roll out to a 12 inch square. Chill on cookie sheet until ready to use.
4. Sprinkle working surface heavily with flour, about 1/3 cup; turn dough out onto flour; sprinkle flour on top of dough. Roll out to an 18" x 13" rectangle. Brush off excess flour with a soft pastry brush.
5. Peel off top sheet of wax paper from butter; place butter paper side up on one end of dough to cover 2/3 of the dough; peel off remaining sheet of waxed paper. For easy folding, carefully score butter lengthwise down the center, without cutting into the dough. Fold the third of dough which is not covered with butter over the middle third of the dough to enclose the butter completely. Turn dough clockwise so the open side is away from you.
6. *Roll out to a 24" x 12" rectangle using enough flour to keep dough from sticking. Fold both side ends in to meet in the center of the dough (creating a folded edge at both sides of dough). Fold in half to bring the two folded edges together and create four layers of dough. Turn again so the open side is away from you.
* Repeat rolling and folding this way two more times. Keep the dough to a perfect rectangle by rolling straight up and down and from side to side. When it is necessary, chill the dough between rollings. Clean off the working surface each time and dust lightly with flour. Refrigerate dough 1 hour or more (even overnight, if you wish) to relax dough and firm up butter layers). Cut dough in half. You can see the buttery layers, which when baked become flaky and crisp. Work with only half the dough at a time. Keep the other half covered and refrigerated until ready to use.
At this point use dough to make pastries like Cheese Danish, Almond Crescents etc. See individual recipes.
** TIPS FOR THE BAKER: It is important to keep butter enclosed in dough. If it oozes out, immediately sprinkle with flour and if dough becomes too sticky to handle it is probably because the butter has softened. Just chill 30 minutes before continuing rolling and folding.
Use more flour than you would normally use for rolling out pastries, then brush off excess with a soft pastry brush before folding or filling; this way flour will not build up in the pastry.
Since the dough is very rich, it is best to let pastries rise at room temperature . Do not try to hasten the rise by using heat; doing so would melt the butter. This would ruin the texture of the pastry.
If using margarine (NOT recommended because of changes in the water content in recent years) which is of a softer consistency than butter, refrigerate 20 minutes between each rolling.
For freezing: Place shapes pastries on cookie sheets. Don't brush with egg or sprinkle with toppings until ready to bake. Cover with foil or plastic wrap and freeze.
To Bake from frozen state: Remove Danish from freezer the night before and place in refrigerator. Next morning, arrange on cookie sheets, 2 inches apart. Let rise at room temperature, away from drafts until double in volume, about 1 1/2 hours. Brush with egg wash, sprinkle with toppings; bake following individual recipes.
For refrigerating: Place shaped Danish on cooky sheets; cover; refrigerate. To bake simply remove from refrigerator, let rise and bake as above.
Formatted and shared by dianne@olynet.com
How To make Danish Pastry Dough's Videos
How to Make Danish Pastry - Dough and Shaping
Make your own Danish pastry (also called breakfast pastry) from scratch with a variety of wonderful fillings and shapes. This flaky, buttery, rich pastry is a laminated dough similar to croissants and puff pastry.
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Easy Recipe for Flaky Danish Pastry |Cinnamon Danish Recipe | pain au raisin |Easy Pastry Recipe
Easy Recipe for Flaky Danish Pastry /Cinnamon Danish Complete recipe :
What you will love about this Cinnamon Danish Pastry Recipe
Traditionally, Danish pastry dough is layered with butter, then rolled and folded several times in succession and then again rolled into a sheet.But in this easy Danish pastry recipe, we are going to make these wonderful cinnamon danish rolls in a different method which is more easy, which takes very little time and effort than the traditional method.
In this easy Danish pastry recipe, we do single proofing and so we can save a lot of our time.
We don’t need any special equipment to make this easy Danish Pastry.
Ingredients used in this Flaky Danish Pastry /Cinnamon Danish are simple and easily available.
This Danish pastry sheets freezes well.
We use comparatively less butter than regular pastry dough and so its’s Calorie Count is lower than usual.
Cinnamon Danish rolls made with this recipe, have flaky, buttery outer crust and delicious soft ,fluffy crumb inside.
How to make Danish Cinnamon Rolls
Prepare the Pastry Sheet
Shape and Proof the Cinnamon Danish Pastry
Bake the Danish Pastry Rolls
Prepare the Danish Pastry Sheet
To prepare the Danish pastry sheet, we need to
Prepare the dough
Divide, shape into circles and layer them with butter
Roll out the pastry sheet
Can I add Egg in this Cinnamon Danish Pastry dough
Yes you can add egg in the cinnamon Danish pastry dough.
If you want to add 1 egg, then add 1 egg and reduce 45-50 ml water (equal volume of 1 egg), while preparing the dough.
Can I add milk instead of water in this Danish Pastry dough
Yes you can add milk instead of water in this Danish pastry recipe.
Can I use white sugar instead of brown sugar in this Cinnamon Danish Pastry Recipe
Yes, you can use white sugar instead of brown sugar in this cinnamon snail rolls recipe.
What I noticed is that brown sugar has a slight note of saltiness to it as it contain molasses in it which is nice.
When I used white sugar instead of brown sugar, there was a slight imbalance of sweetness .I made a note in my mind to add a pinch of fine salt to white sugar next time when I use white sugar in this cinnamon danish snail buns.
How long will this Cinnamon Danish Pastry rolls stay good at room temperature
These Cinnamon Danish Pastry rolls stay good for 3-4 days when kept at room temperature.
Keep the cinnamon danish rolls in an airtight container so that moisture doesn’t escape from the rolls.
As this cinnamon snail rolls contain butter in it, when we rewarm the rolls they will turn super soft instantly.
So it’s better to reheat them before serving ,if you want soft and delicious cinnamon raisin pastry.
Hope you liked this cinnamon raisin danish pastry recipe.Hope you will make this cinnamon rolls at home and enjoy!
Happy baking!
Easy Recipe for Flaky Danish Pastry /Cinnamon Danish Complete recipe :
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Full Puff vs Rough Puff Pastry
rough puff:
2 1/4 c (315g) AP flour
1 tsp salt
2/3 c (151g) cold water
8 oz (227g) butter, cold and cubed
add flour and salt to a bowl. add butter. add water and mix until a shaggy dough forms. refrigerate for 30 min
roll out into a rectangle. fold the dough in thirds. rotate 90 degrees. roll and fold. refrigerate for 30 min
repeat rolling and folding as many times as desired, refrigerating 30 min in between each two folds
FLAKY HOMEMADE CHEESE DANISH (Beginner Friendly)
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The cheese danish is the crown jewel of donut shop pastry and believe it or not, the ones you can make at home with this recipe taste just as good.
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RECIPE
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▪165g or 2/3c warm water (86F/30C)
▪165g or 2/3c whole milk (room temp)
▪50g or 4Tbsp sugar
▪8g or 3tsp instant yeast
▪10g or 1 3/4tsp salt
▪540g or 4 1/3c all purpose flour
▪40g or 3tbsp unsalted butter, softened and cut into pieces
▪225g or 1/2lb unsalted butter, softened
▪Egg wash (egg with splash of milk)
Add water, milk, sugar, yeast, salt and flour to stand mixer and mix on low speed using dough hook for 2-3min or until well combined. Add 40g of softened butter, 1 piece at a time. Once added, increase mixer speed to medium and continue mixing for 3-4 min until butter is incorporated.
Move the dough to a bowl, round off dough ball as shown @1:00, cover, and set aside to ferment for 90 minutes.
Measure and fold 2 sheets of parchment into an 8”x12” (20cmx30cm) rectangle as shown @1:38. Place 225g butter block between sheets of folded parchment and flatten and spread out butter so that you have a thin 8”x12” rectangle of butter. Place parchment/butter sheet onto a tray and refrigerate to firm up.
After the dough has fermented at room temp for 90 minutes, flour dough ball and work surface then transfer dough to work surface. Roll dough into about a 10” (25cm) x 18-20” (46-50cm) rectangle. Place piece of parchment to cover bottom half of dough as shown @3:39 then fold top half of dough over bottom half with the parchment. Cover with a towel and chill for 15min.
Before using butter, allow to temper slightly so that it’s still firm but malleable. Place butter on bottom ⅔ of dough then fold/laminate butter into dough as shown @5:37. Once laminated/folded roll out into a 12”x8” (30x20cm) rectangle, place on a tray, cover, and refrigerate for 20 minutes.
Remove dough from fridge and pound and roll out into about a 16” x 10” (40x25cm) rectangle. Place onto fridge one last time to chill and relax for 20 min.
To finish shaping, lightly flour dough then roll into a ½” (1-2cm) thick rectangle (you can cut and freeze half for later if you’d like). Cut into either circles or triangles and shape as shown @8:52 and place on oiled parchment on a sheet tray.
Add filling to center of danishes. 2oz/50g or so if making the larger rounds or 1oz/25g or so if making the smaller triangles. Press the filling down slightly.
Cover, and allow to rise at room temp for 90 minutes. If desired, add fruit jam to center of the cheese filling. Brush egg wash on exposed dough. Bake at 425F/220C for 16-20mins until golden brown.
Allow to cool for 15 min. Once cooled, glaze if you dare.
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FILLING
▪75g or 3/4c powdered sugar
▪2 egg yolks
▪5g or 3/4tsp salt
▪5g or 2 1/2tsp vanilla
▪450g or 1lb cream cheese, softened
Whip for 1-2min or until smooth.
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GLAZE (mix to combine)
▪500g or 3 1/4cpowdered sugar
▪30g or 3/8c milk
▪Zest of 1/2 lemon
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#cheesedanish #danish #breakfastpastry
How to Make Danish
Learn how to make flaky bakery danishes. Follow along with the chef and make delectable danishes everyone will love!
For more recipes and to learn more about Le Cordon Bleu visit
Raspberry Cream Danish! #pastryshop #bakery #fall #satisfying #frenchpastry #pastrychef #pastries