Danish dough is a versatile dough that can be made into many different sweet and savory pastries. The dough is flaky, and buttery and mixes well with sweet and salty ingredients. A few of my favorites is pesto twists, gorgonzola cheddar twists, the crust for quiche, sticky buns, and cinnamon twists. This dough can be cut into four chunks and some can be frozen for up to month if you do not wish to bake it all right away. You can also put together the pastries and freeze them on parchment paper before baking and keep them in the refrigerator for up to a month before baking. The dough itself is pretty easy to make, it just takes time, about 2 days to be exact, so just give yourself time and have some fun with it, the options are limitless!
- 1 cup warm whole milk or almond milk (105°F to 110°F)
- 2 tablespoons plus 2 teaspoons active dry yeast
- 4½ cups all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 tablespoon salt
- 3 large eggs
- In a small bowl, place warm milk; sprinkle yeast over top. Let stand until mixture is foamy, 7 to 10 minutes.
- In the bowl beat flour, sugar, butter, and salt until combined, 2 to 3 minutes. Add yeast mixture and eggs, beating just until combined.
- Turn out dough onto a lightly floured surface, and knead 2 to 3 times until a smooth ball forms. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
Butter Package Ingredients
- 1¾ cups unsalted butter, softened
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- In the bowl beat butter, flour, and salt until creamy and well combined, 4 to 5 minutes, stopping to scrape sides of bowl. On a piece of plastic wrap, shape butter mixture into a 12×10-inch rectangle. Wrap tightly in plastic wrap, keeping edges as straight as possible. Refrigerate for at least 30 minutes or overnight.
To Laminate Dough:
Remove dough and butter block from refrigerator, and let stand until butter is pliable, about 10 minutes.
On a lightly floured surface, roll dough into an 18×10-inch rectangle. Unwrap butter block, and place it on bottom two-thirds of dough. Fold dough into thirds, letter-style, and roll out again. Turn dough 90 degrees, and fold into thirds again, letter-style. Wrap dough in plastic wrap, and refrigerate for 1 hour. Repeat this rolling and folding process two more times, refrigerating for at least 1 hour between turns. Wrap dough in plastic wrap, and refrigerate for at least 8 hours or overnight.
- 1/2 cup brown sugar, plus more for each twist
- 2 tablespoons cinnamon
Roll out half of danish dough into 15″ by 10″ slab of dough. Brush off excess flour. Cover half the dough with brown sugar and cinnamon. Spray with water or sprinkle over dough. This is so that the brown sugar doesn’t fall out during the rolling process. Fold dough in half. Cut into 1 1/2 inch strips.
Sprinkle more brown sugar out and spray with water. Put a strip of dough on the brown sugar and twist and then roll.
Put on a greased sheet pan and let sit next to the oven while it pre-heats to 375 degrees. Once the oven is at 375 place the pan in the oven for about 15 to 20 minutes until golden brown. Once out of the oven move quickly and carefully to put twists on wire rack to cool or else the sugar will harden and it will be difficult to get the twists off the pan.
Chocolate Hazelnut Twists
- 1/2 cup chocolate hazelnut spread
- 1 egg
- 2 tablespoon milk
- 2 tablespoons of sugar
Roll out another half of dough to 15″ by 10″. Spread on half the dough chocolate hazelnut spread. Fold other half of dough over the chocolate side. Cut into 1 1/2 inch strips.
Twist sticks and put on a greased baking sheet. Whisk in a bowl egg and milk. Brush on to sticks and then sprinkle with sugar. Let sit by oven while it pre heats to 375.
Once oven is heated put sticks in for 15 to 20 minutes until golden. Remove and let cool.