How to Make "Wienerbrødsdej:" DANISH PASTRY DOUGH! Full Recipe & Demonstration!

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.

Start with 150 ml of warm water that is warm to the touch but not hot.

Add 2 tablespoons of instant yeast to the warm water along with a little bit of sugar.

Stir the mixture and let it sit for 5 to 10 minutes until bubbles form on the surface.

In a mixing bowl, combine the remaining sugar (50 g total), 2 large eggs, 1 teaspoon of salt, and the yeast mixture.

Mix all the ingredients together until combined.

Add 360 g of all-purpose flour to the liquid ingredients while slowly stirring.

Knead the dough with clean hands for 3 to 5 minutes until incorporated, adding extra flour if it’s too sticky.

Cover the dough with a lid or plastic wrap and refrigerate for 8 to 12 hours overnight.

The next morning, check that the dough has expanded and doubled in size.

Let the dough sit at room temperature for 30 to 45 minutes to warm up slightly.

Prepare the butter for lamination by measuring out 325 g of unsalted butter.

Place the butter between two sheets of plastic wrap and roll it into a square about 6 inches by 6 inches.

Refrigerate the butter block for 5 to 10 minutes to firm up slightly.

Turn the dough out onto a floured surface and shape it into an 8-inch by 8-inch rectangle.

Place the butter block diagonally on the dough, pinching the edges to encase the butter.

Turn the dough 45 degrees and start rolling it out into a rectangle at least 16 inches long, adding flour to prevent sticking.

Perform the first fold by lifting the dough and folding it over the middle, then folding down the top third.

Wrap the folded dough in plastic wrap.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens