Melt-in-your-mouth Danish pastries are traditionally made with generous amounts of real butter, eggs, milk, and sugar. The rich and heavy dough is kneaded, and let to rest for a while.
The yeast dough is then rolled out, spread with more butter, and folded into many layers, chilling between each step. In order to achieve a delicious flaky pastry, these steps are repeated over and over again.
Similar to the Portuguese Sweet Bread Recipe, this easy Danish dough will yield delicious results, but will be kinder to your hands, arms and lower back if hand-kneading, and eliminate many steps, thus saving hours of preparation in the process. Although this easy Danish dough will never match a perfect Viennese pastry, it is something you can make, bake, and eat in a relatively short amount of time.
Easy Danish Making Tips
- This easy Danish dough is a very heavy brioche-like dough, and is best kneaded in a heavy-duty stand mixer with a dough hook. It can be kneaded by hand as well, but will take some strong muscles, and up to 10 minutes longer to properly knead the dough.
- It is not necessary to let the bread dough go through two risings when using instant dry yeast. Normally, one rising is enough for this dough, but with all the eggs, sugar and butter, two risings would be acceptable if needed.
Easy Cheese Danish Recipe
- 2/3 cup milk
- 1/4 cup (1/2 stick) butter
- 2 Tablespoons liquid lecithin, optional
- 3 - 3 1/2 cups bread flour
- 1/2 cup granulated sugar
- 1/2 teaspoon sea salt
- 1 1/2 Tablespoons instant dry yeast
- 1 1/2 Tablespoons vital wheat gluten
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk
- 2 teaspoons water
- 2 teaspoons honey
- 1/2 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
How to Make Easy Cheese Danish
- Read How to Make Basic Homemade Yeast Bread before starting this recipe. The article explains where to buy whole grain ingredients, what kind of yeast to use for bread, and kneading bread by hand, mixer or bread machine. Making homemade yeast bread isn't hard to learn.
- In a small saucepan, heat milk and butter until warm and butter is melted. Add optional lecithin. Pour into a large mixing bowl fitted with a dough hook, or beat the liquids together with a hand whisk. Cool to lukewarm while blending dry ingredients.
- Mix 3 cups bread flour, sugar, sea salt, yeast, and gluten together in a large bowl, and add to the mixer with the liquids. Blend just to incorporate.
- Whisk the eggs and vanilla together in a measuring cup or bowl, and add to the bread dough.
- Turn mixer to low-medium speed, and knead for approximately 15 minutes or until dough forms a ball on the hook and pulls away from the bowl. Add remaining bread flour – a little at a time – if the dough is too sticky. Turn into a lightly oiled bowl, and let rest for 15 to 20 minutes. Use dough now, or wrap in plastic wrap, and refrigerate for up to 2 days.
- Before preparing to bake the Cheese Danish, bring dough to room temperature if previously refrigerated, and divide dough into 12 to 16 equal pieces. Line one baking sheet with parchment paper, or generously spray pan with vegetable shortening.
- Preheat oven to 350 degrees F.
- Roll out each piece of dough into 5X5X1/4-inch squares. Place 2 Tablespoons cream cheese filling into the center of the dough. Fold each corner toward the middle of the Danish, and seal together by pinching the dough. Place Danishes on the prepared baking sheet, cover with a clean light dish towel, and let rise in a warm spot until double the size.
- Just before baking, brush milk over Danishes. Bake at 350 degrees F. for 20 to 25 minutes, or until golden brown. Cool for about 5 minutes.
- While Danishes cool, mix honey and water in a small bowl and gently brush over Danishes. Let cool completely. In another small bowl, mix confectioners' sugar, and vanilla extract in a small bowl.until smooth, and drizzle icing over the top of pastries.
- Yields 12 to 16 Cheese Danish.
Cream Cheese Filling
- 1) 8-ounce package cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup unbleached all-purpose white flour
Directions:
- Beat cream cheese and sugar in a mixing bowl.
- Add egg and vanilla and beat until smooth.
- Add flour and mix just until blended.
Variations: This recipe is large enough to make two large Danish Braids, or 12 to 16 individual Cheese Danish pastries. Variations include substituting apple, raspberry, lemon, cherry, or another favorite pie filling for the cheese filling.
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
