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Danish Dough

Appears in
Making Dough

By Russell van Kraayenburg

Published 2015

  • About

Danish Dough is a laminated, naturally leavened dough that has 243 layers when made with 4 single turns. It is similar to croissant dough except that it is enriched with eggs; it also undergoes an additional fold, which increases the number of laminated layers and gives it a lighter, softer crumb. The dough ratio is 10 FLOUR : 7 FAT : 6 LIQUID : 1 SUGAR : 1â…“ EGG

Use this dough to make:
Danishes
Pockets
Strudels
Bear claws
Combs
Twists
Braids

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