Professional Baker Teaches You How To Make DANISH DOUGH!

Danish Dough and Spiral Raisin Danishes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!

Recipe

Danish Pastry Dough

Yield: ½ kg dough
Makes: 24 individual Danishes
Active Prep Time: 2 hours
Resting Time: 8 ½ hours

Ingredients

Sponge
1 1/2 cups (375 mL) warm water (115 F/46 C)
1 Tbsp (10 g) instant yeast
1 cup (150 g) all-purpose flour (plain flour)

Dough
1 ½ cups (225g) all-purpose flour (plain flour)
1 ¼ cups (140 g) cake & pastry flour
¼ cup (50 g) granulated sugar (caster sugar)
1 tsp (5 g) salt
1 ¼ cups (285 g) cold unsalted butter, cut into pieces

Directions

1. For the sponge, mix the water, yeast and flour together by hand in a large mixing bowl, or in the bowl of a stand mixer (fit it with the dough hook for the next step). Let this stand for 5 minutes.

2. For the dough, add the all-purpose and cake & pastry flours to the sponge, along with the sugar, salt and ¼ cup (60 g) of the butter. Mix this using electric beaters (with the hook attachments) or in the stand mixer on low speed until the flour is blended in, then increase the speed by one level and mix, adding the remaining 1 cup of butter pieces, a little at a time, until the dough feels elastic but most of the butter pieces are still visible, about 2 minutes. Cover the bowl and allow this dough to rise for 30 minutes, then chill for at least 2 hours.

3. On a lightly floured surface, turn the dough out and dust with a little flour. Roll the dough out to a rectangle about 18-inches (45 cm) long and 10-inches (25 cm) wide. Bring the two short ends of the dough to meet in the centre, then fold the dough in half at the point where they meet (this is called the book fold). Chill the dough, covered, for just an hour.

4. After the first hour, bring the dough out and roll it again into a rectangle 18-x-10-inches (45-x-25-cm), turn the dough over and fold it into thirds. Cover and chill for an hour. Repeat this step again one more time, then cover and chill at least 4 hours or overnight.

Spiral Raisin Danishes

Yield: 12
Active Prep Time: 25 minutes
Resting Time: 90 minutes
Cook Time: 30 minutes

Ingredients

½ recipe Danish pastry dough
2-3 Tbsp (30-45 g) butter, melted
cinnamon sugar, for sprinkling
½ cup (70 g) raisins
1 egg whisked with 2 Tbsp (30 mL) of water, for brushing
½ cup (125 g) apricot jam or apple jelly

Directions

1. On a lightly floured surface, roll out the Danish dough into a 12-inch (30 cm) square. Brush the dough with melted butter and sprinkle generously with cinnamon sugar and then sprinkle the raisins overtop. Roll up the dough and cut it into 12 pieces. Place the Danishes onto a parchment-lined baking tray, tucking each end of the spiral underneath. Cover the Danishes with a tea towel and leave to rise on the counter for 90 minutes – they will almost double in size.

2. Preheat the oven to 375 F (190 C). Brush the risen Danishes with egg wash and bake for 25 to 30 minutes, until a rich golden brown. Allow the Danishes to cool for 20 minutes on the baking tray.

3. To glaze the Danishes, melt the apricot jam or jelly in a small sauce pot over medium-low heat (if using apricot jam, strain out the fruit pieces before using). Brush the jam or jelly over each Danish, let set for a minute and then serve.

The Danishes should be enjoyed the day they are baked.

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[pilskadden]

As a Dane I can say that traditionally we do this in a slightly different way. We make the dough without butter. Then roll out the dough. Use ice cold butter and roll it out as well - yes you roll out the butter. Place the butter on top of the dough and fold it in. Then roll out the dough and butter carefully so you don’t squeeze out the butter. Fold the dough into a third of the size. Refrigerate. Roll out the dough again and fold into thirds. Refrigerate. Roll out the dough again and fold into thirds. Refrigerate. You now have 3*3*3 =27 layers which is the golden number for perfect flaky results. More layers and the butter will just absorb into the dough.

[cristinanunez]

Love her kitchen drawers where she stores her baking ingredients

[mkivy]

Dear Anna, u r by far my favorite teacher of this medium. I have learned so much from you. As I have said before I wanted to be a pastry chef 50+ years ago but life threw a curve at me... but I still bake! My family loves my baking products and I love the cathartic feel when I bake. Now I will try this recipe. I place raisins in my Cinnamon Bun roll recipe but it is not the same as this recipe. So many nuances to baking individual doughs. My wife asks me why I need so many flours, creams and milks, butters? Etc etc etc. I just say, “ remember that last dessert I made”? ‘. Well it required special flours and cream! Thank you so very much Anna, you are a star 💫 in my galaxy of baking! Bless u!

[AlvaSudden]

She has flour in drawers! Amazing. In my kitchen drawers I have old potholders, wine corks, and matches.

[Macias]

I wanted to say thank you for this amazing recipe. I was so scared to try it, scared to fail, yesterday I decide to get over my fear and go for it, and boy was I pleasantly surprised. Thank you so so much, for facilitating this recipe. God Bless!

[theodoreboosalis]

Best teacher and best pastry chef - and dang it BEST KITCHEN EVER! Anna creates a great tempo to her videos and yet has all the time in the world to explain it - so it's well-paced and content-rich. I want that kitchen!

[LJHomecooking]

Ms. Ana, I love the way how you explain every detail in cooking. And the way you keep everything ready for the next step is amazing. You're an inspiration. Thanks

[sheebualphy]

Her explanation while making this entire recipe was so clean 👌❤ short and sweet 😎 thanks for the clear making of this dough👍😊😇

[j.g.]

So sorry - our ignorance (we are old). In Word you can paste the recipe if you use "merge formatting." Now we are very happy and will subscribe - thank you for all of your hard work - the pastry looks amazing!!!

[blessedlife]

I open a home bakery now because of you. I never had background in bakery but I love baking. I try your recipes and all work well... Thanks 🥰

[harmandros]

Anna, I am a chef and really enjoy watching your easy to understand recipes. These Danishes are fantastic, Thanks.

[mary-jeanslaughter]

You are so amazing Anna!!! Your channel is all I watch! You have taught me so much. Thank

[AussieAngeS]

Oh my gosh I really want to make so many of your recipes when I have the tome on a weekends. This one in particular is one I have to make. Thank you Anna xo

[erikadowdy]

My favorite baking channel, ever❤️❤️❤️❤️❤️❤️

[j.g.]

Many years ago we used to go to a well known bakery in San Francisco near the beach which made the very best danishes which used a sweet dough, but instead of using cinnamon and raisins - they put really high quality white cheese, grilled sweet onions, high quality ham (it had some fat content and it was not salty) and cut into maybe 1/2" chunks, also they used a very nice mayonnaise - we don't know the brand or whether they made it themselves - but it was nice and tangy like there was a good deal of lemmon in it. OMG! These were the most amazing snacks. Sadly, we have not found those treats or a recipe for them for more than 40 years. But, they were so good - we still think about them. Imagine a recipe being that good!!! With your delicious looking pastry dough - we hope that we might be able to re-create this recipe. If you have any interest or time, perhaps you create a recipe like this for your viewers and your cook book. You can never go wrong with ham, melted cheese, and grilled sweet onions in a hand held treat! :) Thank you for your consideration. You posted this video several years ago - but perhaps you still check new comments. Here's hoping :)

[mattt]

the amount of switches in this one is insane 😱 the efforts are showing

[tessjones]

This is why I love Danish Pastry. I could never figure out why is so rich. Thanks for sharing.

[shabz]

I just watch her videos to wonder at the kitchen settings and dream of it. Like every jar and spoon in it is soo wow

[gracie]

ha ha, I always watch at 50-75% of normal speed because you talk so fast, and I don't want to miss anything. Also grateful for the playback function. You're a great teacher.

[rosevlog]

Thank you Ms.Ana Olson I learned a lot to cook your menu. My I make is Cinnamon rolls..thank you and Godbless I'm ur fans ms.olson