Homemade Danish Pastry Dough 丹麥酥麵包麵團

Breads, CATEGORIES | 16th August 2015 | By

Homemade Danish pastry dough that you can easily make at home. A very buttery, fluffy dough that you can fill with sweet, savory or fruit. Perfect breakfast treat!

Homemade Danish Pastry Dough

Danish pastries always look so pretty in the bakery shop, with cinnamon raisin, with apricot, with chocolate. Very shiny, sweet, buttery and fluffy, just make your breadfask a little bit more European and fancy.

You can easily make this pastry at home, it is not difficult at all but you have to be patient and have clear mind to remember how many times you fold the pastry.

Homemade Danish Pastry Dough

But trust me, once you make it, you will know those effort is so worth it. You can freeze the dough, every time just take a small dough out and you can have very fresh and delicious danish pastries.

在西式餅店經常看到很漂亮又美味的丹麥酥麵包Danish Pastries。看似很複雜,但其實很簡單,不需用手搓麵糰,但需要一點耐性,將麵團按時摺數次,那就會做成千層像酥皮的麵團。

我會將麵糰放在冰箱,每次只拿部份麵糰做麵包,那經常便會有新鮮又美味的丹麥酥麵包吃囉!

Homemade Danish Pastry Dough

Mix the flour, yeast, sugar and zest together in a large mixing bowl.  In a measuring jar, mix the beaten eggs, milk and water together. Attach the dough hook of the hand mixer, add the mixture into the dry ingredients and mix it at low speed. Then turn to medium speed to beat it until well combined, the dough should be smooth and elastic. It takes about 8 minutes with hand mixer. Place the dough onto floured worktop, shape it into circle, then put in plastic bag and chill in fridge for 1 hour.

Homemade Danish Pastry Dough

Take out the dough and put on floured worktop, roll out into  50 x 20 cm rectangle. Put the whole block of butter between two parchment paper, roll into 30 x 15cm rectangle. Then put the butter on top of the dough.  Fold one side of the dough over the butter, and top with the remaining butter side, like an envelope. Seal the sides to prevent the butter come out. Place in a plastic bag and chill in fridge for 1 hour.Homemade Danish Pastry Dough

Take the dough out and place on floured worktop with the short end towards you. Roll it out into rectangle about 50 x 20 cm, fold one-third of the dough, then fold the top third down on top. Put it back to the plastic bag and chill in fridge for 1 hour.

Homemade Danish Pastry Dough

Repeat this stage for twice more, and chill the dough in fridge in between. After the last time, chill the dough overnight. Cut the dough into three pieces, Wrap it separately with plastic bag and freeze it. Take out the dough from freezer and place in fridge the night before you use it.

Homemade Danish Pastry Dough

Homemade Danish Pastry Dough
Yields 24
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Prep Time
50 min
Cook Time
20 min
Total Time
1 hr 10 min
Prep Time
50 min
Cook Time
20 min
Total Time
1 hr 10 min
Ingredients
  1. 500 gram bread flour
  2. 10 gram dried yeast
  3. 10 gram salt
  4. 80 gram sugar
  5. 120 ml milk
  6. 2 eggs
  7. 90 ml water
  8. 250 gram unsalted butter
Instructions
  1. Mix the flour, yeast, sugar and zest together in a large mixing bowl. In a measuring jar, mix the beaten eggs, milk and water together.
  2. Attach the dough hook of the hand mixer, add the mixture into the dry ingredients and mix it at low speed. Then turn to medium speed to beat it until well combined, the dough should be smooth and elastic. It takes about 8 minutes with hand mixer.
  3. Place the dough onto floured worktop, shape it into circle, then put in plastic bag and chill in fridge for 1 hour.
  4. Take out the dough and put on floured worktop, roll out into 50 x 20 cm rectangle.
  5. Put the whole block of butter between two parchment paper, roll into 30 x 15cm rectangle.
  6. Then put the butter on top of the dough. Fold one side of the dough over the butter, and top with the remaining butter side, like an envelope. Seal the sides to prevent the butter come out. Place in a plastic bag and chill in fridge for 1 hour.
  7. Take the dough out and place on floured worktop with the short end towards you. Roll it out into rectangle about 50 x 20 cm, fold one-third of the dough, then fold the top third down on top. Put it back to the plastic bag and chill for 1 hour.
  8. Repeat this stage for twice more, and chill the dough in fridge in between. After the last time, chill the dough overnight.
  9. Cut the dough into three pieces, Wrap it separately with plastic bag and freeze it. Take out the dough from freezer and place in fridge the night before you use it.
Mrs P's Kitchen http://www.mrspskitchen.net/
 
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