Danish Pastry Dough

by Rachel Piercey

Yields enough dough for 18 danishes

1/2 cup warm milk
2 1/4 tsp active yeast
1 tbsp sugar
2 cups plus 2 tbsp flour
3 tbsp sugar
1/2 tsp salt
1 egg
1 egg yolk
2 stick (8oz) room temp butter

  1. In a small bowl whisk together the milk (warmed to 105-115 degrees F), yeast, and 1 tbsp sugar. Let sit for at least 5 minutes (yeast should bubble and foam).
  2. In a large mixing bowl mix together the flour, 3 tbsp sugar, and salt. Make a well in the centre and then add in the yeast mixture. Beat the egg and yolk and then add into the bowl as well.
  3. Mix with a fork to make the dough, using your hands in necessary to bring it all together. Knead slightly on a floured surface until a mostly smooth ball and then place back in the bowl to rest for 5 minutes.
  4. Transfer dough to a floured surface and roll out into a 14 x 8 rectangle. With one of the short ends facing you spread the softened butter on 2/3 of the dough, leaving the bottom 1/3 unbuttered. (Make sure to also leave a 1” border around the whole thing.)
  5. Fold the bottom 1/3 bit of dough over the butter and then fold the top 1/3 of dough overtop of that. Press the edges all together to seal in the butter. Rotate the dough so that the opening side is on the right, and the fold is on the left (like a book).
  6. Place the dough in the fridge for at least 45 minutes to allow the butter to firm up.
  7. Flour the dough roll out to a 16 x 8 rectangle with the short side on top and bottom. Fold in thirds again and rotate so the open end is again on the right and the folded edge is to the left. Roll, fold, and rotate 3 more times in total. (It is best to refrigerate the dough again after the second turn for another 45 minutes and then complete the other 2 turns.)
  8. After the dough has been rolled and folded the 4 times, place in the fridge for at least 2 hours or overnight. When ready to prepare the danishes roll the dough out to a 9 x 18 rectangle. For basic sized danishes cut dough into 3 inch squares.