Can I freeze the dough?
- You could make the master recipe for the dough up to the end of step 7, then roll up between two sheets of baking paper (with the paper inside), into a sausage shape, wrap in cling film and foil and freeze for up to a month. Defrost fully before using.
- If you’re cooking the finished Danish pastries from frozen, bake them for 5-10 minutes longer than the recipe until golden brown and cooked through.
- For a cheat’s version, use a 500g block ready-made all-butter puff pastry instead of making your Danish pastry dough – it’s not quite the same but still tastes great.
Activated yeast mixture: use fresh yeast if possible
Tricks to getting perfect Danishes every time
- It is best to start the dough recipe the night before so the pastry is chilled and rested before assembling the pastries.
- Roll the pastry in one direction, as this distributes the butter evenly, and helps to create the light, flaky layers.
- Ensure the butter is softened at room temperature, so that it spreads evenly throughout the pastry. If the butter is too hard it will make the pastry streaky.
- It is important to roll out the pastry to a long rectangle 4 times, to evenly spread out the butter and create lots of layers of light, flaky pastry – otherwise the pastry will be heavy and dense.
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