Comments on: Easy Danish Dough

By: Sophie

Sophie — Tue, 15 Jul 2025 18:27:21 +0000

In reply to Cookie. Slated butter tends to have a lot of salt, and even if you skip the salt and only use the salted butter the dough will be salty. I don’t recommend it if you are making dessert, but if you don’t mind a savory dough then you can absolutely use salted butter, hope this helps!

By: Wendy

Wendy — Sat, 29 Mar 2025 10:15:02 +0000

Hello. Did I miss something? I don’t see what to set oven temp or how long to bake it in oven. Can someone please advise? Thank you so much. 😀

By: L

Fri, 16 Feb 2024 22:48:55 +0000

Please, I’ve looked and looked, where can I get the recipe for what us pictured here, a cream cheese Danish?
I’ve made the dough and would like to reproduce the type
of single handheld Danish that is pictured. Appreciate your help!

By: Cookie

Cookie — Fri, 09 Feb 2024 15:59:20 +0000

I only have salted butter. Can I use that and leave out the tsp of salt?

By: Katie

Katie — Fri, 27 Oct 2023 03:41:49 +0000

Favorite new recipe!!

By: Sarah Kieffer

Sarah Kieffer — Tue, 04 Apr 2023 20:12:32 +0000

In reply to Mary. love hearing what you've made with the dough, Mary!

By: Mary

Mary — Tue, 04 Apr 2023 20:07:33 +0000

I have made this dough multiple times into a braid (from Baking for the Holidays) and it is such a wonder. Each time I can’t believe the beautiful result and it’s so good. I made both braids with the cranberry jam, also in the book, but for one I also used the cream cheese filling and the other I used the almond base for the pear/almond danish. The almond was divine. I plan to make this again for Easter 2023 with the almond paste base and raspberry jam. A total winner.

By: Amy

Amy — Mon, 02 May 2022 02:38:56 +0000

I have the dough in my fridge now resting! I can’t believe how easily it came together – I don’t have a stand mixer right now (mine broke after heavy, HEAVY use) and mixed by hand, which I think will be fine given that I didn’t need to develop gluten in kneading.

Wondering how long it takes for dough to come to room temp – any ideas? I bought some cherry jam and I think I’ll make some very cheater-y cherry cheese danishes with it.

By: Beth

Beth — Sun, 27 Mar 2022 22:01:49 +0000

You are always an inspiration–thank you!!!

By: S

Tue, 28 Aug 2018 09:45:22 +0000

Wow. This made an amazingly light, buttery pastry that was lightly sweet and a little yeasty. I was surprised by the instruction to roll out at room temperature because I’m used to rolling other buttery doughs, e.g. pie crust, very cold. When I followed this part of the recipe it felt scary and wrong and the first turn was kind of a mess, but on subsequent turns the dough started to come together and the everything worked as-written.

I used instructions from a King Arthur Flour blog post (helpful and highly recommended) to shape, rise, and bake individual cheese danishes that were as pretty as something from a bakery and tasted even better. Will definitely make this again and may try the large filled braid or one of the bun recipes on this site.