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
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp salt
- 1 package (2 1/4 tsp) active dry yeast
- 1 cup milk, warmed
- 1/2 cup unsalted butter, melted
- 2 large eggs
Instructions
- In a large mixing bowl, combine flour, sugar, and salt. Mix thoroughly to distribute ingredients evenly.
- 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.
- Create a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, and eggs.
- 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.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
- 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.
- After rising, punch down the dough to release air bubbles and prepare it for shaping or filling as desired for Danish pastries.
- For best results, chill the dough for 30 minutes before rolling and shaping to make it easier to handle.
Tips
- 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.
- 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.
- 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.
- Chill for Success: The 30-minute chilling step is crucial. Cold dough is easier to handle and helps create those signature flaky layers.
- 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