Viennoiserie Dough

Thomas Tranegaard Nielsen is the Editor-in-Chief and co-founder of GastroFun, which he started together with his friend Per Asmussen. A trained domestic science teacher with 11 years of teaching experience, Thomas has personally developed and written all his recipes.

17. May 2018

Danish pastry dough is only a bit challenging – and only the first few times 🙂

This recipe has been thoroughly tested in the home economics classroom with 5th-grade students, and it works!

There is an ongoing butter/margarine debate, and many believe that butter is the only right choice. I have tested both and my conclusion:

Margarine is clearly the easiest to work with, and if you’re in a hurry, you can shave off a lot of work and waiting time. It doesn’t taste as good, but still delicious. The first time you try making Danish pastry dough, it might be a good idea to do it with margarine.

Butter gives a delicious, rich, and full flavor. It takes longer, but if you have the time, it’s worth it!

See how a baker does it:

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