Sunday, June 19, 2011

Danish Bread

I don’t bake bread like this often as it is a lot of work. Normally it will take me 2 days to make a big batch of it as I have to keep the dough cold so that the butter does not melt during the rolling and folding process. So I have to re-chill the dough between roll and folds that is why it took me 2 days to make this.

Anyway, what is the difference between Danish and puff pastry? A Danish pastry is sweet pastry made with flour, yeast, sugar, eggs and lot of butter. The yeast raised dough is rolled out thinly and then coated in butter and folded into layers. And then shape and top it with different kind of sweet topping. Since Danish dough has yeast, it gives a slightly chewier and less flaky texture.

As for Puff Pastry there is no yeast in it and has more butter resulting flakier and melt-in-your-mouth buttery pastry. Making it is pretty much the same as Danish in rolling and folding it many times. The dough itself isn't sweet, so it can be used for sweet or savory pastries.


4 cups flour
1 tsp sugar
7 grm yeast
5 tbsp sugar
1 egg
1 cup milk
2 sticks/226 gram cold butter – cut into small pieces

1. Put all the ingredients except the butter in a mixing bowl. Mix and knead dough until smooth and elastic. Cover the bowl with plastic wrap and chill the dough for at least 8 hours.
2. Turn the dough onto a floured surface. Sprinkle the dough lightly with flour and pat it into a roughly square shape. With a rolling pin, roll the dough into a rectangle shape. About 18” x 9” rectangle.
3. Place cold butter onto 2/3 of the dough. Fold the butter-free part of the dough over the middle third, then fold the remaining, buttered third over to make a flat parcel (like folding a letter into 3 to put inside an envelope). Lightly press down the open ends to seal, then chill, covered in cling film, for 15 minutes.
4. Remove the cling film and lay the dough on a floured surface with the short side facing you. Roll out in one direction. You’ll get a very long rectangle. As before, fold the bottom third of pastry over the middle third, then fold the top third over. Wrap in cling film and chill for 15 minutes more.
5. Repeat the rolling and folding process 3 more times so you’ve rolled the dough into a long rectangle 4 times. Make sure you put the dough back into the refrigerator to rest for 15 minutes after each rolling. After the final rolling you have to let the dough rest for 2-3 hours.
6. After the final resting you can make some rolls with the fillings of your choice or some croissants. After shaping it place them in a warm spot and let them rise for an hour or until they are doubled in size. Beat the egg and brush it over the buns. Bake them at 350°F for about 20-25 minutes or until they are golden brown.

7. Remove them from the oven and let them cool for as long as you can resist them before digging into it.

I am submitting this bread to Aspiring Bakers #8 - Bread Seduction June 2011 hosted by The Sweetilicious .


shaz(feedingmykidsbetter) said...

Looks like your efforts paid off.  looks yummy

The Sweetylicious said...

this look so lovely! i love the different pattern of danish you made. look so yummy! not easy at all. great job (:

My Little Space said...

Gert, danish pastry is one of my favourites. I like making my own pastry dough eventhough it's a bit troublesome. The aroma of the hot pastry is simply irresistible.
Happy weekend.

lena said...

i've made them once long time back then but they puffed up so much..didnt know what happened..

Shasha Mohamed said...

Lovely. Thanks for sharing ;)

WendyinKK said...

2 days ah... Wah, take my hats off to u!
I'm hoping to make this some day, one day.

Zue Murphy said...

These are my kind of favorite breakfast. They look yummy!

Shereen said...

I love danish pastries and yours look like they come from bakeries!!!Niceeee.Despite being in love with them(my size is my proof...hahahaha),I would never have the patience like you to bake these yummies.I am super malas..2 days? are nuts..hahaha.

Honey Bee Sweets said...

Hey Gert, I would think you will make the pastry dough during winter when the butter doesn't melt off that easy when doing the folding? I remember I tried that once when I was in US (during cold season) and it work out fine. Now it's a nightmare doing it here in Sg! Before I can fold, the butter is already melting!! But great job, your danish bread looks flaky good!

Shirley @ Kokken69 said...

Yes, danish pastries and puff pastries are these are indeed challenging to bake in our hot weather. I just buy ready made puff pastries nowadays.. until I get to contruct a cold room in my house, I don't think I will be able to handle puff pastry/danish in my kitchen..

j3ss kitch3n said...

kudos to you! i love danish bread but way too lazy to make them! beautiful bread!

Sonia ~ Nasi Lemak Lover said...

if I want to make this, I have to on the aircond in my dry kitchen,hehehe. Anyway, homemade bread always the best, fresh and nice.

MnYfoodtalk said...

I like to eat danish bread, soft and a little crunchy...

Janine said...

You just started another craving of mine - danish bread! Your strawberry pinwheels look great!!

ICook4Fun said...

Shaz, thank you.

Sweetylicious, thank you.

Kristy, yes it is a lot of work but it is all worth it.

Lena, ha ha over active yeast maybe or you roll too many times and creates many layers :)

Shasha, you are welcome.

Wendy, no choice as I have to proof it for a day and do the layers the next day.

Zue, thanks.

Shereen, yea I made the dough one day ahead and roll it the next day. In and out of the fridge lagi and by the time shapes and bake you know how long it takes :)

ICook4Fun said...

Bee Bee, during winter it is difficult for the dough to raise so I made these during summer :) This is what I did. I made the dough one day ahead, chilled the dough overnight, and do the layering early in the morning.

Shirley, I find puff pastries too flaky as I prefer Danish as it has a chewier texture.

J3ss, thank you.

Sonia, yes it is always nice to have freshly bake bread at home.

MnYfoodtalk, thanks for dropping by.

Janine, thank you.

My Asian Kitchen said...

look great!! I always admire your baking skill!! Bought so many baking book but still don't have the mood and urge to try something new!!

Linda said...

wow, it was beautifully baked. I love to eat them! :) Would it be easy to bake in winter as now is winter over in Australia .....just wondering whether could I try to do it for my kids....


Angie - Big Bears Wife said...

Thank you for this recipe!!

Anonymous said...

Sorry, but i doesnt look like danish bread :/ live in denmark by myself.