Danish Pastry

Name: Danish Pastry
Prep time: 90 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 12 servings
Cuisine: Denmark
Ingredients: 500g strong white flour; 7g dried yeast; 250ml warm milk; 50g sugar; 2 eggs; 1 tsp salt; 300g cold butter for laminating; custard and jam for filling

Denmark

In Denmark, what the world calls Danish pastry is called Wienerbrød — Vienna bread. Danish bakers learned laminated pastry from Viennese immigrants.

Buttery, laminated pastry folded around custard or jam — the global export that made Danish baking famous. Crispy, flaky layers with a rich, buttery flavour.

Prep

90 mins

Cook

20 mins

Difficulty

Hard

Calories

445 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

500gstrong white flour

7gdried yeast

250mlwarm milk

50gsugar

2eggs

1 tspsalt

300gcold butter for laminating

custard and jamfor filling

Method

Make a basic dough. Chill 1 hour. Beat cold butter flat into a rectangle.

Encase butter in dough. Roll and fold 4 times, chilling 30 minutes between each fold.

Shape, fill and prove 1 hour. Bake at 200°C for 18-20 minutes.

Chef's Tip

Keep everything cold throughout lamination — if butter warms, it absorbs into the dough and you lose the layers.

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Danish Pastry

Ingredients

Method

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