Danish Pastry - Dansk Wienerbrod
Submitted by dritterw
Authentic Danish pastry (Dansk Wienerbrod) dough: laminated yeast pastry rolled and folded multiple times to create flaky, buttery layers. The base recipe for Cocks’ Combs, Spandauers, Cremeboller, and every other classic Danish bakery treat.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minDanish pastry is one of the great achievements of European baking, and the secret is in the lamination. This is the authentic dough recipe Danish bakers have been making since the 19th century, when (according to legend) striking Danish bakers were replaced by Austrian bakers who brought their puff pastry technique from Vienna. The Danes refined it, and “wienerbrod” (Vienna bread) is what they still call it today.
The critical step is matching the butter to the dough’s consistency. If the butter is too cold it tears the dough; too soft and it melts into the dough instead of staying in distinct layers. Aim for cool but pliable, about 60°F (16°C). Press it between two sheets of plastic wrap into an even slab before incorporating.
The rolling and folding is where the magic happens. Three to four turns creates dozens of distinct butter-and-dough layers. As they bake, the butter releases steam, the layers separate, and you get the shatteringly flaky texture that defines real Danish pastry.
The half-hour cold rest between turns is non-optional. Warm dough lets the butter melt and integrate; cold dough keeps the layers distinct. Use the freezer for 10 minutes if your kitchen runs warm.
Pro Tips
- Use European-style high-fat butter if you can get it. Higher butterfat content (82%+) means less water, which means flakier results.
- Egg-wash with white only, never yolk. Whites give a glossy clear finish; yolks add color but can dull the layered look you’ve worked for.
- Master this base dough first, then explore the variations: Cocks’ Combs (Hanekamme), Spandauers, and chocolate Cremeboller all use this same dough as a foundation.
Variations
- Use almond paste, vanilla cream, prune jam, or apple sauce as fillings.
- Brush warm pastries with simple syrup for a Scandinavian-style sweet glaze.
- Top with sliced almonds, pearl sugar, or a powdered sugar drizzle for the classic bakery look.
Ingredients
Directions
Sift flour and mix with sugar and salt.
Mix yeast with a little cold milk.
Add this, the rest of the milk and the beaten egg to flour and sugar.
Beat well until smooth with a wooden spoon.
Roll out the dough on baking board to 1 finger thickness.
Spread small pieces of butter on ⅔ of the dough. The butter must have same consistency as the dough; if it is too soft it melts into the dough.
Fold together into three layers like folding a napkin, first the part without butter.
Roll out and fold again. Repeat three or four times.
Leave in cold place ½ hour.
This is the dough with which many different kinds of Danish pastry is made.
When pastry is shaped, place on baking sheet and leave in cold place to rise for 15 to 20 min., then brush with egg white and bake in a fast oven until golden brown.
Cocks’ Combs (Hanekamme). Roll out dough to finger thickness and spread with a paste made of equal parts of butter and sugar, then cut into square pieces 4” x 4".
Place filling across middle and fold over. Press the edges firmly together and make 4 to 5 deep slashes in this side.
Let rise, brush with egg white and spread with chopped almonds and sugar.
Spandauers Roll our dough, spread with paste and cut as above.
Place filling in middle.
Fold corners to the center and press down.
After baking drop 1 teaspoon of jelly in the center and spread with frosting of confectioner’s sugar and water.
Chocolate Buns (Cremeboller) Roll out dough, spread with paste and cut as above.
Place filling of vanilla creme in middle, fold corners to center, forming dough as a ball and place upside down on baking sheet.
After baking spread with frosting of con- fectioner’s sugar, cocoa and water.
As filling may be used apple sauce, jelly, prunes, vanilla creme or almond paste:
Vanilla Creme Mix 1 egg yolk, 1 tablespoon sugar, 1 table- spoon flour and ¾ cup milk and cook until thick.
Take off, add ½ teaspoon vanilla extract and cool stirring occasionally.
Almond Paste Cream ½ cup butter, add ¼ lb. ground, blanched almonds and ½ cup sugar and well until smooth.
Another kind of almond paste without butter is made of: ¼ lb. almonds, ½ cup sugar and 3 egg whites.
Work well together until smooth.
Comments
Amounts in grams would be super useful and greatly appreciated.