Danish Dough Process
Traditional Danish Dough…
The Secret to the World’s Best Pastry
If you know about different types of pastry doughs, you’ll know that Danish dough has a reputation as the best pastry dough. What you might not know is that not all Danish doughs are made equal. What makes one Danish dough pastry stand out compared to others is the process and attention that goes into every step. People in the know understand that Danish dough takes more time to prepare, and there are more steps involved. But what separates the best Danish doughs from the rest is giving it the extra time it needs, the number of layers, and how the baker preserves it until the first delicious bite.
Laminating the Dough
The first step of creating a J. Skinner Danish pastry starts with laminating the dough. Laminating refers to the process of folding butter into the dough multiple times to create very thin alternating layers of butter and dough. The lamination process is what allows the Danish pastry to have dozens of flaky, airy layers. J. Skinner’s Danish pastries finish with almost 90 layers, unlike inferior Danish pastries with only 20 to 40 layers.
24-36 Hour Fermentation Temper
The most unique step that sets us apart is the fermentation process. The majority of Danish pastries only rest minutes before baking and topping them. J. Skinner ferments our Danish dough the traditional way in a temperature-controlled room for 24-36 hours. Slowing the fermentation process creates a unique flavor in the dough, the signature flavor of a traditional Danish pastry.
After the fermented dough is proofed, baked, and topped, the final step in preserving the Danish pastry. Within 30 seconds of finishing the pastry, it goes into a flash freezer that locks in all of the flavors and freshness in a natural way.