Emeril's Basic Danish Dough

Total Time
2hrs 35mins
Prep 20 mins
Cook 2 hrs 15 mins

Medium difficulty danish dough from the "Essence of Emeril: Breakfast Breads" episode off off Food Network. To be used with "Emeril's Bear Claws, Danish Twists, Danish Pockets" (recipe 202615). Posted here for safekeeping.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. In a mixing bowl whisk the eggs, milk and yeast together. Let the mixture sit for 15 minutes under refrigeration.
  3. Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mixture into the flour. Knead the dough until smooth, about 2 minutes.
  4. Form the dough into a ball and allow to rest, about 20 minutes in the refrigerator.
  5. Beat 1 1/2 cups butter until smooth.
  6. Turn the dough out onto a floured surface and roll into an oblong about 3/8 inches thick.
  7. Dot 1/3 of the butter over 2/3 of the dough. Fold the undotted dough over the remaining third of the butter-dotted portion. The dough is now in 3 layers.
  8. Roll the dough out gently into an oblong, 3/8-inch thick. Repeat the folding process two more times.
  9. Cover and chill the dough for 2 hours. Roll the dough into the desired shapes. Following the rolling techniques.
Most Helpful

This is a very stiff dough, didn't rise much and not sweet enough. There has to be something missing or I have done something wrong. Anyone else try this recipe?

grammo February 01, 2008