Danish Dough
Prep time
Cook time
Total time
Serves: 8 individual danish
  • Dry Yeast 1 Tablespoon + ¼ teaspoon (7g)
  • Milk *any milk is fine ½ cup (120ml) (warm about 105°F)
  • All Purpose Flour 3 cups + 3Tablespoons (415g)
  • Granulated Sugar ¼ cup (50g)
  • Salt 1 teaspoon
  • Nutmeg pinch
  • Cardamom ½ teaspoon
  • Baking Powder ¼ teaspoon
  • Unsalted Butter 2 sticks (226g)
  • Eggs large 2 (100g)
  1. Sprinkle the yeast over the warm milk and let stand for about 5 minutes until frothy
  2. Place the flour, baking powder, salt, granulated sugar, nutmeg & cardamom in the work bowl of your food processor with a dough blade attachment and pulse to combine
  3. Add the cold diced butter to the flour in the food processor and pulse until the butter is evenly distributed and there are small bits of butter throughout.
  4. Add the eggs and the yeast / milk mixture and pulse until the dough just barely comes together to a sticky mass.
  5. Turn out to a lightly floured work surface and form into a very loose ball.
  6. Transfer the dough to a lightly oiled bowl and let it double in size in a warm, draft free spot for almost 1 hour.
  7. While you are waiting for the dough to double, prepare the cheese filling recipe listed below
  8. After the dough has doubled, press out the gasses and form and fill the dough with cheese filling or fruit filling and then form into individual danishes or larger family style danish logs.
  9. Place on parchment lined sheet pans and allow to rise again in a warm spot until puffy and growing in size. (about 1 hour)
  10. Egg wash and bake immediately in preheated 350°F oven until golden brown (approx 15- 35 minutes depending on the size of your danishes)
  11. Brush with melted apple jelly as soon as they come out of the oven, but wait until they are cool to glaze with sugar icing or confectioners sugar
Danish like all yeast pastries are best the day they are baked.

They are fine at room temperature in an airtight container for longer than 1 day but they do tend to go stale quickly.

You can freeze the dough just after forming then danishes (and NOT do the last proof) then when you want fresh baked danish take them out of the freezer the night before to thaw in the refrigerator and then proceed with the last proof and bake as stated here.
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/bakery-style-cheese-danish/