Total Time:1 hour 5 minutes (active) + chilling/overnight (default: 1 hour 5 minutes without overnight for simplicity)
Yield:10-12 danishes 1x
Category:Breakfast, Dessert
Method:Baking
Cuisine:Scandinavian
Diet:Gluten Free
Ingredients
Scale
Dough
2½ cups all-purpose flour
1 cup cold unsalted butter, cut into thin pats
2¼ tsp active dry yeast
½ cup warm milk (110°F/43°C)
2 tbsp granulated sugar
½ tsp salt
Filling
4 tbsp unsalted butter, softened
⅓ cup brown sugar, packed
1 tbsp ground cinnamon (Ceylon or Cassia)
Optional Glaze
½ cup powdered sugar
1–2 tsp milk
½ tsp vanilla extract
Substitutions: Use gluten-free flour or plant-based butter for dietary needs.
Instructions
Make the Dough: In a large bowl, mix flour, sugar, salt, and yeast. Stir in warm milk until a shaggy dough forms. Knead lightly for 2-3 minutes until smooth. Roll into a 12×8-inch rectangle. Layer cold butter pats over two-thirds of the dough, fold into thirds (like a letter), and roll out again. Repeat folding and rolling twice more (three folds total). Chill for 1 hour, then overnight.
Prepare the Filling: Mix softened butter, brown sugar, and cinnamon into a smooth paste.
Shape the Danish: Roll chilled dough into a 12×16-inch rectangle (¼-inch thick). Spread filling evenly, leaving a ½-inch border. Cut into 1-inch strips, twist each, and coil into spirals (or roll into a log and slice into rounds). Place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
Bake: Preheat oven to 375°F (190°C). Brush with egg wash (1 egg + 1 tbsp water, optional). Bake 18-22 minutes until golden and puffed.
Glaze (Optional): Whisk powdered sugar, milk, and vanilla. Drizzle over warm danishes.
Notes
Keep butter cold for flaky layers—chill dough between folds if needed.
For variety, add ¼ cup chopped pecans or raisins to the filling.
Store leftovers in an airtight container for 2 days at room temp or 5 days in the fridge.