Vegan Danish Dough Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 danishes
Ingredients
  • Yeast 1 Tablespoon + ¼ teaspoon (7g)
  • Almond Milk ½ cup (120ml) (warm about 105°F) (*plus additional for brushing over the danishes)
  • All Purpose Flour 3 cups + 3Tablespoons (415g)
  • Granulated Sugar ¼ cup (50g)
  • Salt 1 teaspoon
  • Nutmeg pinch
  • Cardamom ½ teaspoon
  • Baking Powder ¼ teaspoon
  • Earth Balance Buttery Sticks 2 sticks (226g)
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 3 Tablespoons (90ml)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Sprinkle the yeast over the warm almond milk and let stand for about 5 minutes until frothy
  4. 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
  5. Add the cold diced earth balance buttery sticks to the flour in the food processor and pulse until the butter is evenly distributed and there are small bits throughout.
  6. Add the flax eggs and the yeast / almond milk mixture and pulse until the dough just barely comes together to a sticky mass.
  7. Turn out to a lightly floured work surface and form into a very loose ball.
  8. Transfer the dough to a lightly oiled bowl and let it double in size in a warm, draft free spot for almost 1 hour.
  9. While you are waiting for the dough to double, prepare the filling recipe below)
  10. 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.
  11. Place on parchment lined sheet pans and allow to rise again in a warm spot until puffy and growing in size. (about 1 hour)
  12. Brush with almond milk and then bake immediately in preheated 350°F oven until golden brown (approx 15- 35 minutes depending on the size of your danishes)
Notes
Danish like all yeast pastries are best the day they are baked. You can store them in an airtight container fro 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/