How to make Danish pastry

How to make Danish pastry

This recipe by Sophia is from her Thermomix Baking Cookbook 'HomeBaked' - available to purchase from The TM Shop. She has kindly offered to share this recipe with readers of the alyce alexandra blog.  

There is nothing more satisfying than a nice croissant for breakfast. Danish pastry combines a sweet yeast dough with butter to create a unique puff pastry that is ideal for croissants. It is all about the layers of the dough. The butter needs to be very cold and the dough handled very delicately to avoid merging the butter with the dough too much. You want to create even layers that are clearly separated and that is only achieved by patience and lots of chilling in the fridge or freezer.

6 Hours - Overnight
12 croissants


250g unsalted butter block
30g butter
1 1/2 tsp salt
500g plain flour + extra for dusting
60g caster sugar
2 Tbsp dried active yeast
300g whole milk


  1. To make the dough, place 100g milk, yeast and sugar in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.
  2. Add the flour, butter, salt and remaining 200g milk to the mixing bowl. Knead 2 Min. / Kneading function. Cover the bowl with cling film and place in the fridge for 4 hours or preferably overnight.
  3. Meanwhile, put the block of butter between two sheets of baking paper. Using a rolling pin, roll it into a 15cm square, keeping the edges straight. Leave wrapped in the baking paper and chill for 30 minutes.
  4. On a lightly floured surface, roll out the dough to a 30cm square. Place the butter on top at a 45° angle so that one edge of the butter is facing you. Fold over each corner of the dough to the centre to make a parcel. Take pastry brush to brush off any flour. Press down the edges and flip upside down. Wrap in clingfilm and freeze for 10 minutes.
  5. Once chilled, unwrap and roll out the dough to a rectangle of 20x50cm. While rolling out, be gentle, do not press too hard, otherwise the butter will split. Fold the top 1/3 down and the bottom 1/3 up so that the dough is folded up like a letter, making sure you keep brushing off the excess flour. Wrap in clingfilm and freeze for 10 minutes. This is called a turn. Remove from the freezer, unwrap and place the dough in front of you so that the folded edge faces your right. Repeat the same rolling out, folding, freezing process another three times.


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