From the Anchor Yeast Kitchen
Danish Pastry – Basic Dough
Prep 1 hr
Baking Time
15–20 mins
Total 1 hr 20 mins
Makes 12 / 24 / 36 Danish Pastries
easy
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By
Anchor Yeast Kitchen
Basic dough making recipe for Danish Pastries. Includes cutting shapes foe Combs, apple danish, windmils and a range of other shapes.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
240
g
Cake flour
( 2 x 250 ml / 2 cups )
2
ml
Salt
( ¼ tsp )
30
ml
Sugar
( 2 tbsp )
30
g
Butter
10
g
Anchor Instant Yeast
( 1 packet )
80
ml
Lukewarm milk
( ⅓ cup )
1
Large egg, beaten
5
ml
Lemon juice
( 1 tsp )
100
g
Butter, divided into 7 pieces
360
g
Cake flour
( 3 x 250 ml / 3 cups )
2
ml
Salt
( ¼ tsp )
45
ml
Sugar
( 3 tbsp )
30
g
Butter
10
g
Anchor Instant Yeast
( 1 packet )
180
ml
Lukewarm milk
( ¾ cup )
1
Large egg, beaten
5
ml
Lemon juice
( 1 tsp )
200
g
Butter, divided into 7 pieces
720
g
Cake flour
( 6 x 250 ml / 6 cups )
5
ml
Salt
( 1 tsp )
60
ml
Sugar
( 4 tbsp )
45
g
Butter
( 3 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
375
ml
Lukewarm milk
( 1½ cup )
2
Large eggs, beaten
10
ml
Lemon juice
( 2 tsp )
375
g
Butter, divided into 7 pieces
Method
Use lightly beaten egg white
Mix 250 ml ( 1 cup ) sugar with 125 ml (½ cup) water and bring to the boil, whilst stirring. Boil for 5 minutes. Refrigerate and use when required.
Mix 130 g ( 250 ml / 1 cup ) icing sugar with 45 ml ( 3 tbsp ) water until a smooth, dripping consistency.
Mix flour, salt and sugar together and rub the small amount of butter into the flour. Add the Anchor Instant Yeast and mix.
Mix milk, beaten egg and lemon juice together and add liquid to form soft dough.
Knead the dough for 10 minutes until smooth and elastic.
Place dough into a plastic bag and refrigerate for 10 minutes.
Divide the rest of the butter into 7 equal pieces.
Roll the dough out into a rectangle and dot two-thirds of the dough with 1 piece of butter. Fold the un-dotted third over the middle third. Fold the remaining third over the folded dough.
3 FOLD – form 3 layers starting from the bottom. Step 1: Fold the uncovered third over 1 third of the dotted area (away from the body) Turn dough 90º to the right. Step 2: Fold the last third over the already folded dough (towards the body) ⅔ – dotted with butter
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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