- Dish type
- Breakfast breads and pastries
This is a fail-safe recipe for rich, buttery and flaky pastries. These are different to croissants and can be filled with your favourite preserves, or even chocolate if desired.
87 people made this
- 450g unsalted butter, softened
- 85g plain flour
- 4 1/2 teaspoons dried active baking yeast
- 1kg plain flour, divided
- 600ml milk
- 100g caster sugar
- 2 teaspoons salt
- 2 eggs
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
MethodPrep:2hr ›Cook:10min ›Extra time:30min chilling › Ready in:2hr40min
- In a medium bowl, cream together the butter and 85g of flour. Divide into 2 equal parts, and roll each half between 2 pieces of greaseproof paper into a 15x30cm sheet. Refrigerate.
- In a large bowl, mix together the yeast and 375g of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 43 degrees C, or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 60g at a time until the pastry is firm and pliable. Set aside to rest until double in size.
- Cut the pastry in half, and roll each half out to a 35cm square. Place one sheet of the cold butter onto each piece of pastry, and fold the pastry over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 50x30cm rectangle, then fold into thirds by folding the long sides in over the centre. Repeat rolling into a large rectangle, and folding into thirds. Wrap in cling film and refrigerate for at least 30 minutes.
- Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
- To make Danish pastries, roll the dough out to 6mm thickness. The dough can be cut into squares, with a filling placed in the centre. Fold 2 of the corners over the centre to form a filled diamond shape. Or, fold the piece in half, cut into 2.5cm strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the centre. Place pastries on an ungreased baking tray, and let rise until doubled. Preheat the oven to 220 C / Gas 7. Pastries can be brushed with egg white for a shiny finish.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Reviews & ratingsAverage global rating:(74)
Reviews in English (58)
This recipe can be halved, I used 43g of plain flour with the butter as it was the only thing that couldn't be, and added 188g with yeast 312g kneaded in.-20 May 2013
would probably be easy if not started at 10pm woops! But sooooooooo worth it, thanks for the only Danish recipe I ever got to work-20 May 2013
Don't be intimidated by this recipe if you have some experience with baking. It truly makes excellent danish. Here are my modifications: Use your Kitchenaid stand mixer to mix all the ingredients for the butter-less basic dough, then attach the dough hook and knead, adding flour as necessary (about 6-7 minutes of kneading). I did not use all the flour (I was short by about 1 cup as the dough was getting saturated and I did not want it to dry out or become tough). Secondly, remove dough hook, remove dough from bowl, spray inside of bowl with non-stick cooking spray, place ball of dough back in sprayed bowl, and spray top of dough with non-stick cooking spray. Third, cover entire stand mixer with a large plastic bag and allow to rise for about 45-60 minutes (or until dough basically is filling the whole bowl). Those three steps right there take out all the work of kneading by hand. I followed everything else to the letter except: I made an apple filling by peeling 4 large granny smith apples and chopping into very small pieces, adding 1/2 cups of sugar and 1 teaspoon of ground cinnamon. I then placed the apple mixture on the stove on medium-high heat, added about 1/3 cup of flour, and allowed apple mixture to cook, stirring frequently, until the apples were soft but still held their shape (about 15-20 minutes of simmering). I then took the apples off the stove and allowed them to sit until I was ready for them. When I was ready to form the pastries, I took one of th-05 May 2008