Danish Pastry Sweet Dough

Danish Pastry Sweet Dough

Imagine biting into a cloud-like, buttery pastry that melts in your mouth, transporting you straight to the charming bakeries of Denmark. Our Danish Pastry Sweet Dough recipe is your golden ticket to creating bakery-worthy treats right in your own kitchen. Whether you're a baking novice or a seasoned pro, this recipe will transform your culinary skills and impress everyone with its delicate, flaky texture and irresistible aroma.

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Danish
Serves: 12 servings

Ingredients

  1. 4 cups all-purpose flour
  2. 1/2 cup sugar
  3. 1 tsp salt
  4. 1 package (2 1/4 tsp) active dry yeast
  5. 1 cup milk, warmed
  6. 1/2 cup unsalted butter, melted
  7. 2 large eggs

Instructions

  1. In a large mixing bowl, combine flour, sugar, and salt. Mix thoroughly to distribute ingredients evenly.
  2. In a separate small bowl, dissolve active dry yeast in warm milk (around 110°F/43°C). Let it sit for 5-7 minutes until the mixture becomes foamy and activated.
  3. Create a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, and eggs.
  4. Using a wooden spoon or electric mixer with dough hook, mix ingredients until a soft, slightly sticky dough forms. The dough should be smooth and elastic.
  5. Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
  6. Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
  7. After rising, punch down the dough to release air bubbles and prepare it for shaping or filling as desired for Danish pastries.
  8. For best results, chill the dough for 30 minutes before rolling and shaping to make it easier to handle.

Tips

  1. Temperature is Key: Ensure your milk is precisely warm (around 110°F/43°C) when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
  2. Kneading Technique: When kneading the dough, use the heel of your hand to push and fold, creating a smooth, elastic texture. This develops the gluten and ensures a light, airy pastry.
  3. Rising Environment: Choose a warm, draft-free spot for dough rising. A slightly warm oven (turned off) or a sunny spot near a window works perfectly.
  4. Chill for Success: The 30-minute chilling step is crucial. Cold dough is easier to handle and helps create those signature flaky layers.
  5. Experiment with Fillings: Once you've mastered the base dough, try different sweet or savory fillings to make the recipe your own.

Nutrition Facts

Calories: 280kcal

Carbohydrates: 40g

Protein: 7g

Fat: 11g

Saturated Fat: 6g

Cholesterol: 55mg

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