Imagine biting into a golden, flaky Danish pastry so delicate it practically melts in your mouth, revealing layers of rich, buttery goodness that transport you straight to the charming streets of Copenhagen. These legendary Dansk Wienerbrød aren't just pastries - they're edible works of art that have been delighting taste buds for generations. Whether you're a baking novice or a seasoned pastry chef, this recipe will guide you through creating the most irresistible Danish treats that will make your kitchen smell like a European bakery!
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hrs
Cuisine: Danish
Serves: 10 pastries
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter, cold
- 1/2 cup sugar
- 1 cup milk
- 1 egg
- 1 tsp active dry yeast
- 1/4 tsp salt
Instructions
- In a small bowl, warm the milk to lukewarm (around 110°F) and dissolve the active dry yeast. Let it sit for 5-10 minutes until it becomes foamy and activated.
- In a large mixing bowl, combine the flour and salt. Cut the cold butter into small cubes and work it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
- Create a well in the center of the flour mixture and pour in the yeast-milk mixture, sugar, and beaten egg. Mix until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover and refrigerate for 30 minutes to allow the butter to firm up.
- On a floured surface, roll the chilled dough into a large rectangle about 1/4 inch thick. Perform a series of letter folds: fold the dough into thirds, turn 90 degrees, and repeat. This creates multiple layers.
- Chill the folded dough for 20 minutes between each fold. Repeat the folding process 3-4 times to create multiple buttery layers.
- After the final fold and chilling, roll the dough out and cut into desired shapes - triangles, squares, or classic Danish shapes.
- Place the shaped pastries on a parchment-lined baking sheet. Let them rise in a warm place for about 30 minutes until puffy.
- Preheat the oven to 400°F (200°C). Brush the pastries with an egg wash made from beaten egg and a splash of milk.
- Bake for 15-20 minutes until golden brown and flaky. Allow to cool on a wire rack before serving.
Tips
- Temperature is crucial: Ensure your butter is cold but pliable for those signature flaky layers.
- Be patient with folding: The multiple "letter folds" create those beautiful, delicate pastry layers.
- Use a precise digital thermometer when activating yeast to guarantee perfect proofing.
- Don't rush the chilling process - cold dough is key to achieving that classic Danish pastry texture.
- For extra indulgence, consider adding almond paste, fruit preserves, or a sweet cream cheese filling.
- Egg wash is your secret weapon for that gorgeous golden-brown shine.
- Allow pastries to cool slightly before serving to let the layers set perfectly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
