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DANISH PASTRY RECIPE

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  3. DANISH PASTRY RECIPE
Posted Date : 02 Dec 2024
Learn how to make Danish pastry dough with perfect layers. Discover tips for mixing, laminating, and baking with pastry flour for bakery-style Danish treats
BAKE TEMP : 200°C
MIXING TIME : 10 minutes
BAKE TIME : approx. 20 minutes
PREP TIME : 2.5 - 3 hours

Ingredients

Croissant 10 Concentrate – 100g 

Refined Wheat Flour – 900g 

Water (4°C) – 520g  

Fresh Yeast / Dry Yeast – 40g / 15g  

Unsalted Dry Butter (for lamination) – 500g  

Butter – 100g 

Sugar – 100g  

Fresh Eggs – 2, whole 

NOTE: If making without egg, need to adjust the water percentage 

Method

Danish Pastry Dough Mixing 

  1. Place all the ingredients in a mixing bowl.  

  1. Using a spiral mixer, mix on low speed for 4 minutes until combined.  

  1. Increase to high speed and knead for an additional 2 minutes.  

  1. Ensure the danish pastry dough temperature is between 16°C to 18°C. 

 

Preparing Butter for Lamination 

  1. Place the unsalted butter between two sheets of parchment paper. 

  1. Pound it with a rolling pin until it is 1 cm thick and pliable.  

  1. Chill until firm. 

 

Laminating the Danish Pastry Dough 

  1. Roll out the dough into a rectangular shape. 

  1. Ensure even thickness of approximately 6mm. 

  1. Place the butter slab onto the centre of the rolled-out dough. 

  1. Fold the dough over the butter, encasing it completely. 

  1. Ensure there are no exposed edges to prevent the butter from leaking during the laminating  process. 

  1. Gently press the edges of the dough to seal in the butter, ensuring a tight closure. This helps maintain the integrity of the layers during subsequent folds 

  1. Fold the top third of the dough down towards the centre. 

  1. Fold the bottom third up over the top fold, resembling a letter. 

  1. Rotate the dough 90° to prepare for the next fold. 

  1. Repeat the rolling and folding process for a total of three additional turns (four turns in total), while chilling the dough for 30mins between each turn to create characteristic layers of the Danish pastry. 

  1. After chilling, remove the laminated dough from the freezer. 

  1. Cut and shape the dough pieces as required for your final product. 

  1. Allow the shaped dough to proof for 30 to 40 minutes. 

  1. Conditions: Maintain an environment of 28°C with 75% relative humidity 

 

Baking Danish Pastries 

  1. Pre-heat the oven to 200°C. 

  1. Glaze the proofed Danish pastry dough pieces with an egg wash or milk wash to achieve a golden finish, naturally.  

  1. Bake for about 20 minutes, or until golden brown and baked evenly. 

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