Danish Dough

Danish Dough


This simple Danish recipe is a great way to get started with laminated doughs. This one, in particular, requires only a couple of days to complete. The most important thing to remember is that pastry can smell fear. Be confident! You are the boss! Now, go own this dough.


  • 1 cup warm whole milk (105°F to 110°F)
  • 2 tablespoons plus 2 teaspoons (24 grams) active dry yeast
  • 4½ cups (563 grams) all-purpose flour
  • ⅓ cup (67 grams) granulated sugar
  • ¼ cup (57 grams) unsalted butter, softened
  • 1 tablespoon orange zest
  • 1 tablespoon (9 grams) kosher salt
  • 3 large eggs


  1. In a small bowl, place warm milk; sprinkle yeast over top. Let stand until mixture is foamy, 7 to 10 minutes.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, beat flour, sugar, butter, zest, and salt at low speed until combined, 2 to 3 minutes. Add yeast mixture and eggs, beating just until combined.
  3. Turn out dough onto a lightly floured surface, and knead 2 to 3 times until a smooth ball forms. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.