Danish Pastry Dough Recipe

Name: Danish Pastry Dough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g dry yeast; 500 ml cold water; 750 g bread flour; 500 g pastry flour; 75 g 35% cream; 5 ea. eggs; 150 g butter; 250 g sugar; 25 g salt; nutmeg; 625 g roll-in fat (worked until smooth)

Servings: persons

100 g dry yeast
500 ml cold water
750 g bread flour
500 g pastry flour
75 g 35% cream
5 ea. eggs
150 g butter
250 g sugar
25 g salt
nutmeg
625 g roll-in fat (worked until smooth)

1
METHOD.
2
Warm cream add yeast and dissolve let it seat until star to bubble.
3
Cream butter and sugar, add eggs and yeast slurry mix in flour and nutmeg, knead the dough.
4
Roll the dough to a rectangle of about 10 cm , cover 2/3 of the dough with dots of roll-in fat , fold empty part onto centre portion and remaining third on top-this is the roll-in procedure-not a fold inches.
5
Roll dough the same size again, apply first single fold by folding 1/3 of the dough onto centre part plus remainder onto top.
6
Repeat this folding twice more allowing 20 minutes rest between each fold -- preferably refrigerated.
7
Refrigerate dough before make-up procedure; dough also may be frozen for future use.

1886

kcal

Calories

Fat

295

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 g dry yeast, 500 ml cold water, 750 g bread flour, 500 g pastry flour, and more.

Yes, Danish Pastry Dough falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Danish Pastry Dough

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