Recipe by UnknownChef86
A very versatile and rich Danish dough. Can be used with almost any filling and formed in any way imaginable including cinnamon rolls.
Top Review by Pizza Dude
I have made the dough four times and every time it is wonderful. Have made coffee cakes and cinnamon roll with it. A must for a sweet bread baker and eater. My grandson is now asking for danish at breakfast time.
- 2 cups milk
- 1⁄2 ounce dry yeast
- 2 large eggs
- 1⁄2 teaspoon vanilla
- 7 cups all-purpose flour
- 1⁄3 cup granulated sugar, plus 1 tablespoon
- 1 1⁄2 teaspoons salt
- 1 lb unsalted butter, soft room temperature
Directions See How It's Made
- Warm milk to 110 degrees.
- Sprinkle yeast over milk, let sit for 5 minutes then whisk inches.
- Add eggs and vanilla, whisk until just mixed.
- Put dry ingredients in food processor and pulse to mix.
- Add 3 Tbl of the butter, pulse until butter is well incorporated.
- Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain.
- Don't overknead.
- Dough should be slightly wet.
- Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour.
- Roll dough on lightly floured work surface into a 26x13 inch rectangle.
- Position so that short side is closest to you.
- Butter should be soft enough to spread, but not so soft that it is melting.
- Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges.
- Fold upper 1/3 of dough toward the centerof the rectangle, then fold the lower 2/3 over that.
- Crimp short edges and seam with your fingers to seal in butter.
- Turn dough so that crimped edge is to your right.
- Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking.
- Brush off excess flour.
- Fold top 1/3 of dough toward the middle, then lower 2/3 up over that.
- Place on sheetpan, cover and refrigerate for 45 minutes.
- Repeat this process 3 more times refrigerating for 30 minutes between each turn.
- when all turns are complete, place on sheetpan, cover well with plastic and let dough rest overnight in the refrigerator.
- At this point dough can be refrigerated for 2 days or frozen for 2 weeks.