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
Yields 8-10 pastries
Amount Per Serving
Calories from Fat 2089
Trans Fat 8g
Polyunsaturated Fat 12g
Monounsaturated Fat 64g
Total Carbohydrates 301g
* 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 tsp fast-acting yeast
- 75ml warm water
- 50g strong white flour
- About 75ml cold milk
- 2 egg yolks
- 50ml cold double cream
- 25g caster sugar
- 250g cold unsalted butter, cut into 1-2cm cubes
- 300g 00 flour, plus extra for rolling
- 1 tsp salt
- Beaten egg, to finish
- Fast acting yeast = instant yeast
- Strong white flour = bread flour
- cold double cream = heavy cream
- caster sugar = granulated sugar
Cherry on my Sundae http://cherryonmysundae.com/
**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.
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.
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.
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!
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!