Professional Baker Teaches You How To Make DANISH DOUGH!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar texture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

active dry yeast

🥗Healthier: instant yeast

Instant yeast can be added directly without proofing.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and flavor, while brown sugar is often less expensive.

Add 1.5 cups of water at 115 degrees Fahrenheit to a mixing bowl.

Stir in 1 tablespoon of instant yeast and 1 cup of all-purpose flour.

Add 1.5 cups of all-purpose flour and 1.25 cups of cake and pastry flour to the mixture.

Mix in 1/4 cup of sugar and 1 teaspoon of salt.

Incorporate 1.25 cups of cold unsalted butter, starting with 1/4 cup to work into the dough.

Let the dough proof for half an hour, then refrigerate for 2 hours.

Roll the dough into a long rectangle for the first book fold.

Fold one end in and the other end in to create the first layer.

Wrap the dough in plastic and chill for an hour.

Perform the second fold using a three-fold method and let it rest for another hour.

Perform the final fold, again folding into thirds, and let it rest for another hour.

Cut the dough in half to make 12 spiral danishes, shaping it into a square.

Brush melted butter over the dough surface.

Sprinkle cinnamon sugar and add about half a cup of raisins evenly.

Roll the dough tightly from one end and trim off the ends.

Cut the rolled dough into 12 pieces and tuck the ends underneath each piece.

Let the shaped danishes warm up for 90 minutes before baking.

Prepare an egg wash with 1 egg and 2 tablespoons of cold water, brushing it over the danishes.

Preheat the oven to 375 degrees Fahrenheit and bake for 25-30 minutes until golden brown.

Heat apricot jam to use as a glaze, brushing it over the baked danishes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens