Rough Danish dough

Today is Friday…that means baking day! I felt like making a chocolate croissant, so I went with this Danish dough recipe. The process is similar to making a croissant with the constant folding the dough and rising; talk about a lot of work! But I knew that the end result would be worth it…and it was. The original recipe calls for some ingredients that are called by different names in the U.K. so I added the more common names below.  

rough danish dough

rough danish dough

Rough Danish Dough
Yields 8-10 pastries
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3543 calories
301 g
1155 g
237 g
55 g
145 g
922 g
2538 g
30 g
8 g
76 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3543
Calories from Fat 2089
% Daily Value *
Total Fat 237g
Saturated Fat 145g
Trans Fat 8g
Polyunsaturated Fat 12g
Monounsaturated Fat 64g
Cholesterol 1155mg
Sodium 2538mg
Total Carbohydrates 301g
Dietary Fiber 11g
Sugars 30g
Protein 55g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 tsp fast-acting yeast
  2. 75ml warm water
  3. 50g strong white flour
  1. About 75ml cold milk
  2. 2 egg yolks
  3. 50ml cold double cream
  4. 25g caster sugar
  5. 250g cold unsalted butter, cut into 1-2cm cubes
  6. 300g 00 flour, plus extra for rolling
  7. 1 tsp salt
  8. Beaten egg, to finish
  1. Fast acting yeast = instant yeast
  2. Strong white flour = bread flour
  3. cold double cream = heavy cream
  4. caster sugar = granulated sugar
Cherry on my Sundae

For complete recipe click here


**Helpful tips and common mistakes

Since the American metric system consists of cups and ounces, and not grams and liters, the first step is to convert the units. I recommend a scale for this recipe since a lot of the conversions are not whole numbers (i.e. 50g bread flour = 1.76 ounces). Once you’re ready to start, activate the yeast in 100-110 degree water and let it sit for 5 minutes. Then add the bread flour and let it sit for an hour at room temperature. After 60 minutes, the starter will have tiny bubbles like below. 
rough danish dough
Although the recipe calls for 300g of 00 flour, I used bread flour and it turned out great. The dough should come together quite easily; don’t worry about the chunks of butter, they will will be incorporated into the dough after you roll it. When you are folding the dough, simply fold into thirds. Make sure to dust flour on the counter and on the rolling pin to prevent the dough from sticking.
chocolate danish pastries
For the third fold, the dough will be harder and more stubborn to roll out. Don’t be afraid to be aggressive! Use those arm muscles to roll out the dough. When you are ready to roll and shape, the dough will be elastic and even harder to roll out. If too difficult, let it sit covered for 10 minutes to slightly soften. I only had chocolate chips on hand, so I skipped the chopping chocolate step and sprinkled them on the dough, 2 cm above the border. Roll tight, sprinkle more chocolate, and continue rolling so you are left with a log. 
chocolate danish pastries
Make sure the seam is on the bottom of the log so the dough stays closed. Despite the recipe saying the yield is 8-10 pastries, I only got 6 even though they were 7cm long. Depending on how warm it is, the proofing time can differ; however, for me it took about 1 hour. Look how nice and big they look! 
chocolate danish pastries
Bake and voila! The pastries puffed up even more in the oven and came out rather large. The sweet chocolate chips embedded in the flaky croissant, a match made in heaven. I love how you can see the layers even after the rough danish dough has been baked. Make these pastries with other fillings such as raisins, nutella, or almond paste!
chocolate danish pastries

 rough danish dough

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  1. Aww thank you Another one of your creations nice recipe get it from here…such a gorgeous summer recipe for break fast menu.

  2. These are beautiful! I’ve made classic chocolate croissants but have never tried making them with danish dough! I will have to give this a try!

    • cma0425

      Thank you! They’re not exactly like croissants but they’re still buttery, flaky and chocolately. So yummy!

  3. hmmmm it,s look very crispy and delicious,,,thanks for shearing another great recipe

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