Danish Lamination Dough is a rich, buttery yeast dough used to make flaky Danish pastries. The dough is layered with butter through repeated rolling and folding, creating delicate, airy, and crisp layers when baked.
Mix flour, yeast, sugar, milk, eggs, salt, and butter to form a soft dough.
Knead until smooth and elastic, then chill the dough.
Prepare a chilled butter sheet and place it over the rolled dough.
Fold the dough over the butter and seal the edges.
Roll and fold the dough carefully to create multiple butter layers.
Chill the dough between folds to keep the butter firm.
Roll out the laminated dough, shape into Danish pastries, proof, and bake until golden and flaky.
All-purpose flour – 500 g
Cold milk – 200 ml
Sugar – 60 g
Unsalted butter – 250 g
Eggs – 2
Instant yeast – 7 g
Salt – 1 tsp
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