This is a classic danish dough and you could use the same dough to make other shapes and filings too such as the Danish cream cheese cylinders, Danish pinwheels, Danish braided pastry, etc.
Ingredients and substitutes
- All-purpose flour – Yes, plain all-purpose flour works perfectly with Danish pastry dough. So, don’t use bread flour and definitely do not use self-raising flour.
- Sugar – Danish is a sweet dough, but you can definitely reduce the sugar by half if you prefer.
- The liquid – Danish dough is made with milk. In fact, use full-fat milk, not skim or similar.
- Yeast – I am using instant dry yeast today. And yet, you can certainly use other types of yeast, including fresh yeast. You can read all about yeast and its substitutes here – baking with yeast a beginner’s guide.
- Butter – The best butter to use is European butter. The reason for that is that good European butter has a high-fat content. And, high-fat means less moisture, which can cause the butter to melt and create steam in the pastry when baking.
Danish pastry – Pain au raisin
Pastry cream
- In a heavy bottom saucepan, add the egg yolks, sugar, flour, and vanilla bean paste. Combine until smooth. Then, add the salt and vanilla extract. Followed by the milk. Stirring constantly to avoid lumps.
Pro tip – Gradually, add the milk a little at a time to prevent lumps. - Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time. When the pastry cream is thick and coats the back of a wooden spoon or spatula add the butter and take it off the heat.
Pro tip – The liquid will transform from a foamy liquid to a thick custard with no foam at all. The cream must be thick so it can be spread in the pastry. - Strain through a mesh or sieve – discard the vanilla pod as well as any curdled eggs. Cover the surface of the pastry cream with plastic wrap. Chill in the fridge for 4 to 6 hours.
Pro tip – straining will ensure a smooth texture and remove any curdled or thickened milk solids. The cream must be thick so it can be spread in the pastry.
Raisins
- Soak the raisins in rum for 4 hours up to overnight. Drain well before using it.
Apricot glaze
- Heat the apricot jam and water on low heat until dissolved. Strain through a sieve – set aside until ready to use.
Pro tip – If necessary, warm in the microwave for 10 seconds before using it.
Danish dough
- Dry ingredients – In the bowl of a stand mixer with the hook attachment combine flour and salt. Set aside. You can also use a food processor to make this dough.
Pro tip – Salt slows fermentation so we add it to the flour rather than directly into the wet mixture. - Yeast mixture – In a measuring cup or bowl, combine milk, sugar, yeast, egg, and vanilla extract.
Pro tip – you don’t need to activate the instant variety but, I like to ensure my yeast is good. So, I leave the mixture aside for 3 to 5 minutes, if it foams it’s good to go. - Wet to dry – Then, add the yeast mixture to the flour mixture. Combine on medium-high until all flour is incorporated. Knead a minute more.
Pro tip – the dough will be soft and sticky but do not add any more flour just yet. - Knead – Then, gradually add the room temperature butter, one tablespoon at a time. Then, knead for 3 minutes on medium Alternatively, you can knead by hand for 5 to 7 minutes.
- Rest – The dough will be soft and slightly sticky. Remove from the mixer, and shape into a ball. Place in an oiled bowl, cover with plastic wrap and chill for 15 minutes.
Pro tip – Unless the dough is too soft and sticky you do not need to add any more flour. Also, if necessary add a few tablespoons only.
