Baking · serves 2

Danish Pastries

An overnight rest, then laminated with a butter block. A weekend, and worth it.

90 min A proper cook Vegetarian

Ingredients

  • 260ml water
  • 14g dried yeast
  • 40g caster sugar
  • 500g plain flour
  • 2 tsp salt
  • 360g cold butter
  • Filling: 100g caster sugar, 1 tsp cinnamon, 20g melted butter, 150g glace cherries, 125g raisins
  • 50g icing sugar for the glaze

Method

  1. Stir the water, yeast and sugar together and wait for it to foam.
  2. Flour, salt and 100g of the butter kneaded in, then 10 minutes of kneading until smooth and elastic.
  3. Cover and refrigerate at least 8 hours, or overnight.
  4. Flatten the remaining butter between baking paper into an 18cm square and keep it cold.
  5. Roll the dough, enclose the butter block, and give it three fold-and-turns, chilling 20 minutes between each. If butter breaks through, chill it longer.
  6. Roll out, spread with the cinnamon filling, cherries and raisins, then shape and prove until puffy.
  7. 200°C for 20 minutes. Glaze while warm.

Questions people ask about Danish Pastries

How long does Danish Pastries take?

About 90 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Danish Pastries?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Danish Pastries ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Danish Pastries vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Danish Pastries?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Danish Pastries?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Don't know what to cook? Let it decide →

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