Danish Pastry Dough

Yield: ½ kg dough
Makes: 24 individual Danishes
Active Prep Time: 2 hours
Resting Time: 8 ½ hours

Ingredients

Sponge
1 1/2 cups (375 mL) warm water (115 F/46 C)
1 Tbsp (10 g) instant yeast
1 cup (150 g) all-purpose flour (plain flour)

Dough
1 ½ cups (225g) all-purpose flour (plain flour)
1 ¼ cups (140 g) cake & pastry flour
¼ cup (50 g) granulated sugar (caster sugar)
1 tsp (5 g) salt
1 ¼ cups (285 g) cold unsalted butter, cut into pieces

Directi ons

1. For the sponge, mix the water, yeast and flour together by hand in a large mixing bowl, or in
the bowl of a stand mixer (fit it with the dough hook for the next step). Let this stand for 5
minutes.

2. For the dough, add the all-purpose and cake & pastry flours to the sponge, along with the
sugar, salt and ¼ cup (60 g) of the butter. Mix this using electric beaters (with the hook
attachments) or in the stand mixer on low speed until the flour is blended in, then increase the
speed by one level and mix, adding the remaining 1 cup of butter pieces, a little at a time, until
the dough feels elastic but most of the butter pieces are still visible, about 2 minutes. Cover the
bowl and allow this dough to rise for 30 minutes, then chill for at least 2 hours.

3. On a lightly floured surface, turn the dough out and dust with a little flour. Roll the dough
out to a rectangle about 18-inches (45 cm) long and 10-inches (25 cm) wide. Bring the two
short ends of the dough to meet in the centre, then fold the dough in half at the point where
they meet (this is called the book fold). Chill the dough, covered, for just an hour.

4. After the first hour, bring the dough out and roll it again into a rectangle 18-x-10-inches (45-
x-25-cm), turn the dough over and fold it into thirds. Cover and chill for an hour. Repeat this
step again one more time, then cover and chill at least 4 hours or overnight.
Spiral Raisin Danishes
Yield: 12
Active Prep Time: 25 minutes
Resting Time: 90 minutes
Cook Time: 30 minutes

Ingredients

½ recipe Danish pastry dough

2-3 Tbsp (30-45 g) butter, melted
cinnamon sugar, for sprinkling
½ cup (70 g) raisins
1 egg whisked with 2 Tbsp (30 mL) of water, for brushing
½ cup (125 g) apricot jam or apple jelly

Directi ons

1. On a lightly floured surface, roll out the Danish dough into a 12-inch (30 cm) square. Brush
the dough with melted butter and sprinkle generously with cinnamon sugar and then sprinkle
the raisins overtop. Roll up the dough and cut it into 12 pieces. Place the Danishes onto a
parchment-lined baking tray, tucking each end of the spiral underneath. Cover the Danishes
with a tea towel and leave to rise on the counter for 90 minutes – they will almost double in
size.

2. Preheat the oven to 375 F (190 C). Brush the risen Danishes with egg wash and bake for 25
to 30 minutes, until a rich golden brown. Allow the Danishes to cool for 20 minutes on the
baking tray.

3. To glaze the Danishes, melt the apricot jam or jelly in a small sauce pot over medium-low
heat (if using apricot jam, strain out the fruit pieces before using). Brush the jam or jelly over
each Danish, let set for a minute and then serve.