Here’s for a fun little threesome of danishes that I think you might like. 😉
Once you can make this simple danish dough, the sky is the limit in terms of fillings. Here’s what was created on Twitch two weeks ago and approved by my friends and neighbors. If you’re planning on making this dough in advance, it’s totally fine too as long as you keep it in the freezer and just thaw what you need when you’re ready.
Personally, since I like spending my Sundays in the kitchen, I would prepare a bunch of danishes/croissants in advance and freeze them once they are cooked. It’s just so easy to pop one up in the oven when needed and they are an absolute must to your next lazy morning in bed with a coffee or a hot chocolate.
Hope you enjoy these recipes and feel free to come post on my foodie discord what you’ve made with this dough.
much love to you foodies <3
- Danish pastry dough:
- 8g of instant or active dried yeast
- 100g of cold milk (or any dairy alternatives)
- 200g of boiling water
- 40g of cane sugar
- 1.5g of fine sea salt
- 1 large egg
- 110g of COLD unsalted butter + 50g on the side
- 400g of all purpose flour
- - With a pastry cutter or two knives (not with your hands), cut the cold 110g of butter in to the flour, add the sea salt. You would want to still see small piece of butter inside the mix, not everything has to be perfectly mixed. Reserve in the fridge until your other mixture is ready.
- - In another mixing bowl, mix the hot water with the cane sugar and mix until it has dissolved. Add the cold milk and sprinkle the yeast on top. If you're using active dried yeast, wait for 10-15mins until it proofs to add the rest of your ingredients. If you're using instant yeast, start adding the rest right away.
- - Whisk together with the yeast the egg. Reserve in the fridge for a few minutes or until the liquid has cooled down before adding the flour mix.
- - Once the liquid has cooled down, mix your flour/butter mix and (using a spatula) mix the dough together. It will look like one wet mass at this point and it's normal. Place your dough back in the fridge, covered with a damp towel or plastic wrap, and let it rise 1h.
- - Once risen, drop your dough on a lightly floured surface and use a rolling pin to flatten it in to a rectangle as much as possible. Get the extra 50g of cold butter out of the fridge and grate it on top. Then, fold the dough in 3 like a letter, turn it around and flatten it again in to a rectangle shape before grating more of that cold button on top. Repeat these steps a few times until you're done adding the cold butter. If you're feeling the dough and butter melting at any point during this process, don't hesitate to put the dough back in the fridge for a few minutes to make sure it stays cold. If you own a marble board, icing it prior to doing this process also helps.
- - At this point your danish dough is ready to make what ever you feel like from the chocolate straws to every day croissants or simply a regular braided danish with your favorite filling.
- ¼ of the basic danish dough
- For the filling:
- 12g of dutch processed cocoa powder
- 45g of honey (I used clover honey)
- 10g of melted butter
- - Mix all the ingredients together until you get a smooth paste. Pre-heat the oven at 400F.
- - Flatten the danish dough and spread the mixture on half of the rectangle you just flattered.
- - Slice thinner rectangles and give them a twist from one end to the other.
- - Put on the silpat (or parchment paper) and gently flatten them a bit with your fingers, just enough so they don't unroll when you stop touching them.
- - Brush with an egg wash (1 egg + milk or water).
- - Bake for 20minutes or until golden brown on the top.
- Basic danish dough
- Any kind of fillings, if you want.
- - Pre-heat your oven at 400F. Line a parchment paper or a silpat on a baking sheet.
- - Flatten your dough in a big square or rectangle.
- - Cut it in half. Each half in half again and what you should have left is big squares.
- - Slice your squares in a diagonal so your left with two triangles per squares.
- - Gently stretch the top of your triangle and roll your croissants from the bigger side to the smaller tip.
- - Let them rise for a few minutes before baking.
- - Just before baking: brush the top of the dough with an egg wash (egg + milk or water) and bake for 20minutes or until golden brown.
- Basic danish dough
- Labneh that is not too drained and still spreadable
- Sliced green olives
- minced green onions
- - Pre-heat the oven at 400F. Line a parchment paper or a silpat on a baking sheet.
- - Flatten the danish dough in a big rectangle.
- - Cut in diagonal following the guide:
- - Once the filling is well inclosed, brush the top with an egg wash (egg +milk or water) and bake for 20minutes or until golden brown.