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Nordic Dessert

Nordic Dessert

Danish Pastry Dough (The Base Recipe)

Published: Nov 12, 2016 · Modified: May 13, 2020 · About 5 minutes to read this article. · By Kim Nielsen

When making traditional Danish Pastry you need this recipe for the Pastry Dough. Follow the instruction in this recipe and the picture-guide on NordicFoodLiving.com
Jump to Recipe Print Recipe
Recipe for Homemade Danish Pastry Dough

Recipe for Danish Pastry Dough (The Base Recipe)

A Danish or wienerbrød as we call it in Denmark is a great snack and goes perfectly together with a cup of morning coffee or simply just in the afternoon when you are looking for a delicious snack after work.

Danish pastry consist of several different things like the traditional A Danish, tebirkes, frøsnapper and similar. The common factor for all these is that they are all called Wienerbrød in Denmark and they are all based on the same base recipe.

Base Recipe for Danish Pastry Dough

I have decided to dedicate this recipe for Danish Pastry Dough its own page here on my blog - simply because this recipe it is used to make several different pieces of Danish Wienerbrød. You can find all the recipes in the section named Traditional Danish here on my blog.

Read also: Traditional recipe for Danish Dagmar Tart

I have to admit that the first time I tried making my own wienerbrød I thought that it sounded difficult. However, luckily it is easier than it sounds. Actually, it is quite easy once you get the feeling of it. There are just a couple of tricks that you would need to know in order to get it right the first time. I recommend to thoroughly follow my recipe further down on this page and study the pictures further down.

Important Things When Making Pastry Dough

There are two important things I would like to point out when making a traditional Danish pastry dough.

1. Remember to let the dough rest in the fridge like described in the recipe. Do not skip these steps.

2. When rolling the dough flat, do it gently and take you time. Try to avoid breaking the dough, which will reveal the butter inside. This is also described further down in the recipe. Let the dough rest in the fridge for about 15 minutes between the folding.

Read more: Use the Pastry Dough to make traditional Danish Poppy and Sesame Seed Twists

And remember, practice makes perfect. Cooking in the kitchen, especially new and untried recipes, can be challenging. However, most of the times it is actually also pretty easy once you take the right amount of time and focus on reading the recipe - this is also the case for this Danish Pastry Dough.

Recipe for Homemade Danish Pastry Dough

Danish Pastry Dough (The Base Recipe)

When making traditional Danish Pastry you need this recipe for the Pastry Dough. Follow the instruction in this recipe and the picture-guide on NordicFoodLiving.com
Print Recipe Rate Recipe
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Course: Danish Pastry
Cuisine: Danish
Keyword: Danish, Danish dessert, Nordic food, Pastry
Servings: 5 people
Author: NordicFoodLiving.com

Ingredients

Metric - US Customary
  • 25 g fresh yeast (or equivalent dry yeast)
  • 150 ml lukewarm milk
  • 1 egg
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 325 g all-purpose flour
  • 275 g cold butter (in very thin slices)

Instructions

  • In a large bowl, add the lukewarm milk and dissolve the fresh yeast. If you normally uses dry yeast, add this together with the all-purpose flour in step 3.
  • Add the sugar and a beaten egg. Stir to mix.
  • Add the all-purpose flour and the salt. Knead everything into a nice and smooth dough.
  • Leave the kneaded dough in the bowl, cover it with some plastic foil and let it rest in the fridge for 15 minutes.
  • Using a rolling pin, roll the dough into a flat square measuring 45x45 cm (18x18 inch).
  • Use a wire cheese cutter or similar cutting tool to cut very thin slices of the cold butter. You can with advantage place the butter in the freezer for some time to ease the process of cutting thin slices. Place the butter at the center of the dough in an angle of 45 degree to the corners of the rectangle dough. It should look like a diamond in the middle of the dough.
  • Fold the four corners over the butter. Make the edges of the folded dough overlapping so that all the butter is sealed inside.
  • Again, roll the dough flat using the rolling pin. This time the dough should be a rectangle. Be very gentle; make sure not to break the dough and revealing the butter.
  • Now fold 1/3 of the short side over the dough and then fold the other 1/3 over. It is similar to folding a letter, which is to go into an envelope. Wrap the folded dough into plastic foil and let it rest/cool in the fridge for about 15 minutes.
  • Continue this procedure with rolling the dough flat and folding it. This rolling and folding process should be done totally 3 times. Remember to let the dough rest in the fridge in between each step. Again, be careful not to break the dough revealing the butter. If you accidentally break the dough try to cover the hole and use a little flour to make sure, the outside of the dough does not get sticky from the butter.
  • Now the dough is ready to make any kind of Danish pastry. Find several recipes here on my blog for different traditional Danish Pastry like. Browse the 'Traditional Danish section'

Notes

Use this recipe to make all kinds of traditional Nordic pastry. Use NordicFoodLiving.com to search for different recipes.


Recipe for Danish Pastry Dough (The Base Recipe)

Recipe for Danish Pastry Dough (The Base Recipe)

Recipe for Danish Pastry Dough (The Base Recipe)

Recipe for Danish Pastry Dough (The Base Recipe)

Recipe for Danish Pastry Dough (The Base Recipe)

Recipe for Homemade Danish Pastry Dough

Recipe for Danish Pastry Dough (The Base Recipe)

Recipe for Danish Pastry Dough (The Base Recipe)

Recipe for Danish Pastry Dough (The Base Recipe)

Recipe for Danish Pastry Dough (The Base Recipe)


Recipe for Danish Pastry Dough (The Base Recipe)

Recipe for Danish Pastry Dough (The Base Recipe)

Recipe for Danish Pastry Dough (The Base Recipe)

Reader Interactions

Comments

  1. Jan Ewing

    May 08, 2018 at 10:51 pm

    Thank you for the photos tryin to decipher from the words with the folding thing from previous recipes had me a little confused so thanks for photos cant wait to give it a go

    Reply
    • Kim Nielsen

      May 13, 2018 at 12:18 am

      You are welcome. :-)

      Reply
  2. Daniel

    May 29, 2018 at 3:46 pm

    Thank you for the recipe. Would you recommend active dry or instant dry yeast in place of the fresh yeast?

    Reply
    • Kim Nielsen

      May 29, 2018 at 4:56 pm

      It's not that important what type of dry yeast you are using. I would recommend using the type of yeast that you are familiar with. Personally, I would go for the instant dry year as it's the one I normally uses.

      Reply
      • Gary in Montana

        March 25, 2019 at 11:57 am

        Being a Master Baker for over 25 years, I've found that any good quality dry yeast will perform. I personally prefer a fresh yeast as it works quicker than dry and imparts more of a yeast flavor and aroma.
        Fresh yeast should be crisp and crumble easily.
        A playdo like texture should be discarded,as the yeast is old.

        Reply
        • Kim Nielsen

          March 26, 2019 at 9:12 pm

          I absolutely agree. I also perfer fresh yeast. Is has a better flavor.

          Reply
    • les

      March 18, 2020 at 7:53 am

      no no no fresh yeast every time

      Reply
      • Kim Nielsen

        March 18, 2020 at 8:00 am

        If you need to convert the fresh yeast to instant dry yeast, multiply the fresh yeast quantity by 0.33. Example 50 grams of fresh yeast is equal to 16.5 grams instant fresh yeast.

        Reply
      • Frances Gomme-Duncan

        December 29, 2021 at 8:02 pm

        How do I keep Baked Weinerbrød fresh to eat for breakfast the following day?

        Reply
        • Kim Nielsen

          December 31, 2021 at 2:16 pm

          In an airtight container is your best option.

          Reply
  3. Kimberly B.

    June 16, 2018 at 9:36 pm

    I just returned from visiting Copenhagen and can't wait to replicate the delicious pastries.

    For step #6, do you use all of the butter at this stage -- and then later in step #10, it is only the rolling and folding in thirds that is done 2 more times? Or do you only use 1/3 of the butter in step #6, and do two more diamonds of butter later when you repeat the rolling and folding.

    Thank you!

    Reply
    • Kim Nielsen

      June 17, 2018 at 12:52 pm

      Hi. The idea is to use all the cold butter in step 6 and then only folding later. Make sure to use cold butter :-)

      Reply
  4. Pam

    September 26, 2018 at 11:11 am

    What equivalent of dry yeast do you use in place of the fresh yeast? I don't have access to fresh yeast but I know 25g of instant yeast is WAY too much!

    Reply
    • Kim Nielsen

      September 28, 2018 at 6:06 am

      Yes you are right. 25 grams of instant yeast is too much. For this recipe I would normally use about 7-10 grams of instant yeast.

      Reply
      • Keisha west

        October 02, 2018 at 3:02 pm

        Okay well I'm not using instant dry yeast and using bread machine instant yeast and 7 grams to 10 how would I do that in tablespoons or teaspoons

        Reply
        • Kim Nielsen

          October 03, 2018 at 9:51 pm

          I always use my scale. However, it's about two teaspoons.

          Reply
  5. Katrine

    November 25, 2018 at 3:04 pm

    Oh Wow thank you. Iam so pleased that ive just found your website. I cant wait to try out your recipes as iam also half Danish and grew up with these delicious dishes and cakes.

    Reply
    • Kim Nielsen

      November 25, 2018 at 3:11 pm

      You're welcome. I'm happy that you like my site :-)

      Reply
      • Frances Gomme-Duncan

        December 29, 2021 at 12:44 pm

        I love your site, Kim. Last year I made your Kransekage last year and will attempt your Wienerbrod on Friday. Will it keep until Saturday for New Year Breakfast? My mother was Danish and I love to keep to her traditions.

        Reply
        • Kim Nielsen

          December 31, 2021 at 2:17 pm

          Danish Wienerbrod will be good for a 3-4 days in an airtight container. If it gets a little dry then you can gently heat the bread in a oven at low heat.

          Reply
  6. Andrew

    December 08, 2018 at 1:14 am

    Hi, are you able to store the pastry dough overnight and cook the next morning?

    Reply
    • Kim Nielsen

      December 11, 2018 at 9:10 pm

      Actually I've never tried it before. However, I can't see why it shouldn't work.

      Reply
  7. Abigail Aston McNair

    December 26, 2018 at 8:44 am

    What temperature should the oven be at to cook the pastry and for how long generally?

    Reply
    • Kim Nielsen

      December 27, 2018 at 7:38 pm

      Try to take a look at this recipe for A Danish

      Reply
  8. Raph

    February 06, 2019 at 9:14 pm

    I read the procedure several times, I didn't find howlong you let the dough in the fridge between folding.
    If you say 2h minimum up to 8h we are talking about croissant dough.

    Reply
    • Kim Nielsen

      February 06, 2019 at 9:19 pm

      Sorry, I forgot to add this information to the recipe. Thanks for letting me know. The resting time between folding is about 15 minutes.

      Reply
  9. Joan Sutherland

    February 07, 2019 at 1:14 pm

    Though I bake a lot of bread, I have never tried pastry dough. I usually knead my bread dough for 10 mins before allowing it to rise. Approximately how long should I knead the pastry dough before rolling it out?

    Reply
    • Kim Nielsen

      February 08, 2019 at 6:59 am

      The dough should be kneaded for about 5-8 minutes or until it is nice and smooth. Try the knead it by pulling the dough apart and press it back together (Look at one of my pictures)

      Reply
  10. iman

    February 26, 2019 at 5:56 pm

    Hi Thanks Pictures, Instruction, all and all perfect Thanks a lot

    Reply
  11. David

    March 08, 2019 at 1:30 am

    Do you mean wienerbrød?

    Reply
    • Kim Nielsen

      March 13, 2019 at 8:48 am

      Ohh I can see my mistake. Of course I mean wienerbrød. Thanks for letting me know.

      Reply
  12. Christine

    April 21, 2019 at 8:00 pm

    Thank you for the wonderful recipe and clear instructions. I made this yesterday and it turned out beautifully. I will definitely make it again.

    Reply
    • Kim Nielsen

      April 22, 2019 at 3:16 pm

      Thanks for your comment. I'm happy that you like the recipe :-)

      Reply
  13. Trina M Macko

    May 20, 2019 at 10:19 am

    I am in the USA and confused about the butter. Are you using unsalted sweet butter or salted butter...? In supermarkets we have both. Love your recipe for the rye bread with sourdough... seems so wholesome and substantial with whole grain taste... I'll be starting the sourdough starter soon, then on to the bread! Thanks for your wonderful website and recipes.

    Reply
    • Kim Nielsen

      May 20, 2019 at 11:30 am

      Thanks for your nice words. I'm happy that you like my site. For the pastry dough, you should use a good quality salted butter - this is where you get the best results.

      Reply
  14. Christine

    May 25, 2019 at 12:51 pm

    5 stars
    Excellent recipe. Came out beautifully the first time I tried it. Thank you!!

    Reply
  15. Maz

    May 12, 2020 at 9:38 pm

    Do you rotate the dough 45 degrees before each rolling out like you would if making puff pastry?

    Reply
    • Kim Nielsen

      May 13, 2020 at 5:40 am

      No I do not rotate the dough 45 degrees before each roll out. Regards Kim (NordicFoodLiving.com)

      Reply
  16. Elizabeth Rosini

    June 12, 2020 at 3:39 am

    5 stars
    Have you ever used grated frozen butter?

    Reply
    • Kim Nielsen

      June 12, 2020 at 5:36 am

      I have not used grated frozen butter - I normally use sliced frozen butter in order to get all the nice and thin layers we are looking for in Danish pastry. Regards Kim (NordicFoodLiving.com)

      Reply
  17. Britt

    December 03, 2020 at 3:31 am

    As a Danish-born American living in the US, I often miss wienerbrød, so I'm looking forward to trying this recipe. I'm not quite clear, though, about what happens from step 8 onward. After enclosing the butter, it looks like you would end up with about a 30cm square. What dimensions should the rectangle be after you roll it out? Should it be rolled out to the same size each of the three times?

    Reply
    • Kim Nielsen

      December 03, 2020 at 6:14 am

      Hi - I agree with you it can be a little hard to understand the steps in making the danish pastry dough. I have tried to explain the best I can :-) You can see Step 8 and onwards in the last two pictures on the page. After you have folded the dough over the butter you should have a square of about 30x30 cm. Then you roll it plat into a rectangle of about 30x50 cm. Then you fold it like I have shown in the last picture on the page. Roll it again into a 30x50 cm sheet and fold again. These figures are indicative only. I hope this makes sense. Regards Kim (NordicFoodLiving.com)

      Reply
  18. Joan Stubenrauch

    February 09, 2021 at 6:23 pm

    I have no way of measuring grams!
    Is there a way of translating grams to teaspoons?

    Reply
    • Kim Nielsen

      February 10, 2021 at 7:01 am

      I normally always use weight as a way of indication amounts in my recipes. This is the most precise way. Do you have a way of measuring ounces and pounds? In the recipe I have a button called "US customary" if you click that button then you will get all the ingredients in US units. I hope this can help you. Regards Kim (NordicFoodLiving.com)

      Reply
  19. Maria Laura Pierini

    February 12, 2021 at 11:03 pm

    Hi Kim, how are you?
    My name is María Laura, I'm from Argentina and in spite of my italian family name, I have part of danish blood.
    I love your blog and every recipy becouse I want to learn everything about danish gastronomy.
    As my great grandparents came from Copenhague at the end of 1800, I’ve inherited danish patisserie love from my grandmother. When I was a child, I enjoyed her kitchen flavors and aroma that I keep in my mind until now.
    I would love to keep in touch with you to learn and cook specially danish patisserie.
    I study pastry making in one of the most important gastronomy Institutes in Buenos Aires and it would be great to be able to specialize in your's
    Love from Buenos Aires
    María Laura

    Reply
    • Kim Nielsen

      February 15, 2021 at 8:51 am

      Hi Maria. Thanks for your email. It is always nice to hear "stories" like yours. I really enjoy how people around the world have learned about Danish recipes from grandparents. I already have couple of recipes on my site showing how to make Danish pastry. My recipes are all made by myself and I am no professional chef. I only have a passion for cooking in my spare time. Therefore, I guess you are the one who can teach me a couple of things :-)
      You can take a look at the basic recipe for pastry and also the most popular Spandaur (which is called A Danish around the world). Again, thanks for you mail. I love to hear from you. Regards Kim (NordicFoodLiving.com)

      Reply
      • Maria Laura Pierini

        February 15, 2021 at 8:26 pm

        Hi Kim!!!
        Thank you a lot for your answer!! I loved it.
        I think that the real value of tour recipies is your own way to cook as my grandma did
        I'll follow your blog to learn a lot from you
        Greetengs from Buenos Aires

        Reply
  20. Barbara Dekany

    April 25, 2021 at 5:21 pm

    Hi Kim,
    What do you think, would this recipe work with sourdough instead of yeast? If yes, how would you do it? I started baking with sourdough a year ago, love to use it, and would like to try it with wienerbrød too. Thanks. :)

    Reply
    • Kim Nielsen

      April 26, 2021 at 5:15 am

      Hi. I will not recommend using sourdough for Danish pastry dough. Pastry dough needs to have this sweet taste. I think the sourdough will give a too much "bitter" taste. Hard to describe. :-) Regards Kim (NordicFoodLiving.com)

      Reply
  21. Jennifer Lindvig

    June 19, 2021 at 4:43 pm

    Kim,
    Can I leave the prepared dough in the fridge overnight and then make spandauer with it in the morning?

    Reply
    • Kim Nielsen

      June 20, 2021 at 4:36 pm

      Yes that should be possible. Regards Kim (NordicFoodLiving.com)

      Reply

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