Danish pastry is prepared in much the same way as puff pastry so as to create light
layers of pastry. The main difference is the addition of yeast which makes it even
lighter similar to croissants.
Prep: 2 hours
Cook: 10-12 minutes
- 500g flour
- 50g caster sugar
- 2 eggs (medium)
- 40g yeast
- 180ml milk or half water and half milk
- 250g butter (at room temperature)
- Place all the dry ingredients in a mixing bowl.
- Dissolve the yeast with a little of the milk.
- Add the eggs and yeast and milk or mixture of milk and water to the dry
ingredients. Mix them together at a medium speed for 15 minutes. If preparing by
hand mix the ingredients to a dough then knead it until smooth and shiny.
- Leave the dough to rest for 20 minutes.
- Roll the dough out into a 30cm square around 2cm thick on a floured work top.
Cut the butter into slices and place them in the centre of the dough (do not cover
the edges). Cover the butter by folding one side inwards then fold the other side of
the dough over it. Seal the ends of the dough with a rolling pin and leave it to
rest in a cool place for 15-20 minutes.
- Roll the dough out again into a 30cm square around 2cm thick. Turn the dough
180° and fold the sides in the same way as you did before. Leave the dough to stand
for a further 15-20 minutes. Repeat this twice more so that you have folded it 4
times, rest the dough each time.
- Roll out and fill the pastries and place them on baking sheets. Leave them to
prove for 15 minutes in a warm place.
- Cook the pastry on the top shelf of an oven preheated to 200°C for 10-12
* The pastry can be frozen before or after baking.Prepare fillings in advance or while making the pastry, see recipes for