danish dough

Morning buns are flaky and sweet, with layers from the lamination. The base laminated yeasted danish dough is a fun, easy project.

Cinnamon and Cardamom Morning Buns

whole milk,

egg,

yolk,

instant yeast

bread flour

granulated sugar

unsalted butter,

Tbsp salt

vanilla bean paste

Unsalted butter,

dark brown sugar

cinnamon

tsp cardamom

salt

In the bowl of a stand mixer fitted with the dough hook, whisk together milk, egg, egg yolk, and yeast. Add the flour, sugar, butter, salt, and vanilla bean paste, and mix at low speed until dough comes together, about 1 minute. Increase the speed to medium and mix until smooth and elastic, 8-10 minutes.

Shape the dough into a ball and place into a lightly greased bowl. Cover the bowl with plastic wrap and leave to rise in a warm place, about 2 hours, or until doubled in size.

Punch down the dough and shape into a 8”x10” (20x25cm) rectangle. Place on a sheet pan lined with parchment paper and dusted with a little flour (a quarter sheet pan is perfect for this), and wrap tightly in plastic wrap (I wrapped the whole pan in plastic and then placed it inside a large plastic bag just for some insurance). Refrigerate overnight.

DANISH DOUGH

In a small bowl, combine the butter and bread flour. Place onto a large piece of parchment, and shape into a 6”x9” rectangle on the bottom half of the parchment. Fold down the parchment to wrap up the butter block, and use a bench scraper to square it off. Refrigerate overnight.

BUTTER BLOCK

Roll to 12”x 18” (30x45cm), Letter fold 1

Roll to 12”x18” (30x45cm), Letter fold 2

Roll to 12”x18” (30x45cm), Letter fold 3

LAMINATIONS

Transfer the danish dough to the freezer for 15 minutes to firm up slightly. In a medium bowl, combine all of the filling ingredients and mix together until smooth.

Brush the cups of a 12 tray muffin pan with melted butter and dust with granulated sugar, tapping out the excess.

Turn the dough out onto a lightly floured surface, and roll into a rectangle about 8”x12”, 20x30cm. (the measurement you need to strictly stick to here is the width, otherwise the roll will be too fat to fit into the muffin tins).

Spread the surface of the dough evenly with the filling, leaving a 1/2” border on a long edge. Then, starting on the opposite long side, roll up the dough into a tight spiral. Trim the ends if needed. Measure your log of dough and cut into 1” rolls. Place rolls, cut side up, into prepared muffin cups, pressing gently to help the dough fill the cups.

Cover the pan lightly (I put it inside a big clear bag), and leave to rise in a warm, draft free place for 45 minutes to an hour, or until the rolls are puffy and when lightly poked with a finger, a small indentation is left.

When there is 15 minutes to go on your rise, preheat your oven to 375°f / 190°c.

Bake the buns until golden brown and a thermometer inserted in the centre registers 200°f /95°f, 20 to 25 minutes. Begin checking for doneness at 18 minutes and watch them carefully. Add foil half way through if needed to prevent excess browning (I did not need to). While the buns are baking, combine all the ingredients for the finishing sugar in a shallow bowl.

Let the buns cool in the pans for about 10 minutes, or until cool enough to handle. Remove from the pans and toss in the finishing sugar. Let cool completely.

Store leftovers lightly covered at room temperature. Refresh in the microwave if needed.

MORNING BUN ASSEMBLY

My first time making anything like this. Instructions were easy to follow and very detailed. They turned out amazing! Thank you :)

Never saw your reply, and ended up preparing you exact recipe, but folded them as croissants and worked out perfectly!! Thanks for your great recipes!! 🌹

There aren’t enough good things to say about this recipe!!  The instructions are detailed and clear.  The dough is so easy to work with.  And while it does take a number of steps, you end up with bonus dough in the freezer for an even easier set of buns the next weekend!  The first batch I made 100% true to the recipe. I knew as soon as I saw the perfect layers of dough and butter it was gonna be good. And they were the perfect combination of cinnamon roll and croissant. Flaky edges, doughy interior. Perfect!  You noticed the cardamom, but it was just the right amount.  For the second half I switched up the filling - less butter, white sugar, zest of a whole orange and more cardamom than cinnamon. Also excellent!  Even from the freezer this dough was easy to work with. Because these were so good, I knew I could play a little without messing them up I tried baking half in just a cookie sheet, not in a muffin cup. They were flakier and spread more, but if you want shatteringly crisp layers, this worked!  Again, can’t say enough about how great this morning bun be recipe is!

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Cinnamon and Cardamom Morning Buns

Top 1 danish dough recipes from across the web

The most viewed danish dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cinnamon and Cardamom Morning Buns

The most viewed danish dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine