Danish pastry dough for croissants, Danish pastries and much more! In this step by step tutorial, I´ll show you how to make this trending Danish Pastry Dough (Laminated Dough) with just a few ingredients, a little time and patience.

Soon I will make different pastries with this dough. If you have a recipe request, feel free to write it to me in the comments.

For the pastry butter, I use a little margarine in addition to butter to get a mixture that is both firm and smooth, which is easier to spread between the layers of dough.
Of course, if you like, you can make it with just butter or just margarine.

Since Danish Pastry Dough is not easy to make, I recommend that those who want to try it for the first time, try it with only half the ingredients. You can whisk the egg for this and then use about half of it.

For the success of the dough, it is important that the dough is kept cold, so you can use the egg and the milk directly from the refrigerator.

After chilling, both the dough and the pastry butter should have about the same consistency.

Otherwise, for example, the fat may leak out the side of the dough or the fat and dough may mix.
The fat layer should spread evenly in thickness between the dough layers and should not break in the process.

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‍ Ingredients:

For the yeast dough:

4 cups + 1 tbsp (500 g) all purpose flour
2 tsp dry yeast
3 tbsp (45 g) sugar
2 tsp vanilla sugar
1 egg (medium size)
¾ cup + 2 tbsp (200 g) cold milk (if necessary, add 1 tbsp. more)
4 tbsp (50 g) butter

If you are using flour to roll out the dough, be sure to sweep it off thoroughly before each fold so that the layers of dough stick together well.

For the pastry butter:
14 tbsp (190 g) butter
4 tbsp (60 g) margarine
2 tbsp (30 g) flour [! To my great regret, the amount given in the video is not correct. Please only use 2 tablespoons of flour!]

The ingredients should be kneaded only until the flour is no longer visible. Under no circumstances should they be mixed until fluffy, otherwise air bubbles will be shot in.

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0:00 Intro
0:18 Yeast dough
1:29 pastry butter
3:03 Dough lamination
8:11 Freezing Danish Pastry Dough
8:31 Don't forget to subscribe!
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