Baking Great Bread at Home
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Donna May
Authentic Bread Flavor
Most Danish recipes skip the real work. This one doesn't. You'll build a proper butter block, execute a book fold and letter fold, and produce pastries with visible layers that shatter and puff. The two-day schedule makes it approachable: prep the dough and butter on Saturday, laminate and bake on Sunday.
Equipment Needed
Ingredients
Danish Dough
Butter Block
Egg Wash
Filling Options
Pro Tip
The flour in the butter block absorbs moisture and helps the butter stay pliable without melting. This trick makes lamination more forgiving for home bakers.
Day 1 (Saturday)
Mix the Dough
20 minutes active, 4+ hours chill
This is intentionally under-developed. Unlike bread, you don't want strong here—just enough structure to hold the layers. The cold milk and minimal keep things tender.
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Combine dry ingredients
In a large bowl or stand mixer bowl, combine flour (500g), sugar (60g), salt (10g), and (9g). Whisk to distribute evenly.
Add wet ingredients ()
Add the cold milk (250g) and egg (1). Mix until a shaggy dough forms. It will look rough—that's fine.
Add butter and
Add the softened butter (40g). Knead until the dough is smooth, elastic, and slightly tacky but not sticky. About 5-7 minutes by mixer or 8-10 minutes by hand.
Shape and chill
Shape dough into a rectangle roughly 8x6 inches. Wrap tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
4+ hours or overnight
The dough must be fully chilled before lamination
Pro Tip
DO NOT bulk ferment on the counter. This dough goes straight into the fridge. The cold slows fermentation while the gluten relaxes, making lamination easier.
Precise Timers
Use these interactive timers to track your stages.
Knead Time
Minimum Chill
Day 1 (Saturday)
Prepare the Butter Block
10 minutes active
The butter block needs to be cold but pliable—not rock hard and not soft. The flour helps stabilize it, making the lock-in step more forgiving.
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Method 1: Stand Mixer (Recommended)
Place cold butter chunks (250g) and flour (15g) into the mixer bowl. Fit with the paddle attachment. Mix on LOW speed only, just until flour is fully incorporated and butter is smooth and cohesive. About 30-60 seconds.
Method 2: By Hand
Place butter and flour in a bowl. Press and fold together using a spatula, scraper, or your hands. Work quickly to keep butter cold.
Shape the block
Place butter on parchment paper. Shape into a 6 x 6 inch (15 x 15 cm) square. Wrap tightly in parchment. Refrigerate until cold, firm, and flexible (not rock hard).
Pro Tip
Do NOT cream the butter—you are combining, not aerating. Butter and dough should feel similar in firmness before lock-in.
Precise Timers
Use these interactive timers to track your stages.
Butter Mix
Day 2 (Sunday)
Lamination
1 hour with rests
is the process of folding butter into dough to create distinct layers. Each fold multiplies the layers: a book fold (4 layers) followed by a letter fold (3x) gives you 12 layers of butter. This is what creates that shattering puff.
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Temper dough and butter
Remove dough and butter block from fridge. Leave both wrapped on counter for 15-30 minutes. The butter should be cold but flexible—it should bend without cracking or feeling soft.
Lock in the butter
Roll chilled dough into a 10 x 10 inch (25 x 25 cm) square. Place butter block diagonally (diamond shape) in the center. Fold dough corners over butter to fully enclose and seal. Press gently to secure.
First Turn: Book (Double) Fold
Roll dough into an 8 x 20 inch (20 x 50 cm) rectangle. Fold both short ends toward the center. Fold closed like a book. Wrap and refrigerate 30 minutes.
Second Turn: Letter (Single) Fold
Roll again into an 8 x 20 inch (20 x 50 cm) rectangle. Fold into thirds like a letter. Wrap and refrigerate 30-60 minutes.
30-60 minutes between turns
Chilling keeps the butter cold and the gluten relaxed
Pro Tip
If the dough resists rolling or the butter starts to soften, stop immediately and chill for 15-20 minutes. Forcing it will tear the layers.
Precise Timers
Use these interactive timers to track your stages.
Temper
First Chill
Second Chill
Day 2 (Sunday)
Roll and Shape
30 minutes active
The classic pinwheel shape shows off those beautiful layers. Keep everything cold to prevent the butter from melting before it hits the oven.
Watch the Technique
Watch how to roll, cut, and shape Danish pastries
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Final roll
After the final chill, roll dough to 1/4 inch (6mm) thickness. The dough should be about 12 x 16 inches.
Trim edges
Using a sharp knife or pizza cutter, trim the edges for clean cuts. This exposes the layers and ensures even puff.
Cut squares
Cut into 4 x 4 inch (10 x 10 cm) squares. You should get 8-12 pieces depending on your roll.
Shape pinwheels
For each square: Cut from each corner toward the center, stopping 1/2 inch from the middle. Fold alternating corners toward the center, pressing gently to secure.
Add filling
Place 1-2 tablespoons of filling in the center of each shaped pastry. Do not overfill—excess filling will bubble over and burn.
Arrange for proofing
Place shaped pastries on parchment-lined baking sheets, spaced 2 inches apart. They will expand during proofing and baking.
Pro Tip
If the dough warms up while shaping, place the cut squares on a sheet pan and refrigerate for 10 minutes before filling.
Shaped and filled—ready for final proofing
Precise Timers
Use these interactive timers to track your stages.
Roll and Shape
Day 2 (Sunday)
Final Proof
1.5-2 hours at room temperature
Unlike bread, you don't want these to double. Over-proofing melts the butter layers before baking, destroying the puff. Use the to check readiness—watch for slight puffiness, not full expansion.
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Cover loosely
Drape plastic wrap loosely over the pastries, or use a large inverted sheet pan. The covering prevents drying but shouldn't touch the pastries.
Proof at room temperature
Let rise for 1 1/2 to 2 hours until slightly puffy and relaxed. The dough should look pillowy but NOT doubled in size.
Check readiness
The pastries are ready when they jiggle slightly when the pan is moved and the layers look distinct. If the butter starts to look greasy, they've proofed too long or the room is too warm.
1.5-2 hours
Proof for puff, not size
Pro Tip
If your kitchen is warm (over 75°F), proof for less time and keep a close eye. Warm butter = flat pastries.
Precise Timers
Use these interactive timers to track your stages.
Final Proof (min)
Final Proof (max)
Shaping
Shaping Options
The pinwheel is the classic Danish shape, but these work beautifully as pockets, spirals, or even braids.
Pinwheel
The classic shape that showcases beautiful layers. Cut corners toward center, fold alternating points inward.
RecommendedClick each step to mark complete
Cut corners
Starting from each corner, cut diagonally toward the center, stopping about 1/2 inch from the middle.
Fold points
Take every other corner point and fold it toward the center, pressing gently to secure. You'll have 4 points meeting in the middle.
Add filling
Place a dollop of filling in the center where the points meet. Press gently to nestle it into place.
Pocket (Envelope)
A simpler shape that fully encloses the filling. Great for runnier fillings like pastry cream.
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Add filling
Place 1-2 tablespoons of filling in the center of the square.
Fold corners
Bring all four corners to the center, overlapping slightly. Press firmly to seal.
Secure
Press the center where the corners meet to ensure they stay closed during proofing and baking.
Proof Test: Use the : gently shake the pan. Ready pastries will jiggle like gelatin. If they feel dense and don't move, give them more time.
The Final Step
Baking
High heat is key. The butter needs to steam rapidly to create lift before it melts into the dough. A hot oven = dramatic puff.
The straightforward approach that works for most home ovens.
Equipment: Baking sheet, parchment paper
Preheat
Preheat your oven to 375°F (190°C) for at least 20 minutes. A fully preheated oven is essential for proper puff.
Egg wash
Beat the egg with milk or cream. Brush each pastry lightly, avoiding drips that could glue them to the parchment.
Bake
Bake for 18-22 minutes until deeply golden with visible layers. The layers should be distinct and the tops should look dry, not doughy.
Optional finish
For extra shine, brush with simple syrup (equal parts sugar and water, heated until dissolved) immediately after removing from the oven.
Cool briefly
Let cool on the pan for 5 minutes, then transfer to a wire rack. These are best eaten within a few hours while the layers are still crisp.
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