Danish Pastry Dough
Batch Size:
Yield:
Dough Packet (Détrempe)
| Amount | Ingredient |
|---|---|
| Fresh Yeast | |
| Milk Powder | |
| Watercold | |
| Bread Flour | |
| Cake Flour | |
| Granulated Sugar | |
| Salt1 t | |
| Cardamom¼ tsp | |
| Unsalted Buttersoftened | |
| Whole Eggs |
Butter Packet (Beurrage)
| Amount | Ingredient |
|---|---|
| Unsalted Buttercold & softened | |
| Total Paton Weight: |
Scaled ingredient total2,810.25 g
Prep Method 8
- 1.Dissolve the yeast and milk powder into the cold water.
- 2.In a mixer fitted with a hook attachment, mix the dough packet (détrempe) ingredients to combine; do not over develop the gluten at this point. The dough should be slightly shaggy, with no dry spots.
- 3.Pat the dough into a square, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 4.Soften the butter packet (beurrage) to a similar consistency as the chilled détrempe.
- 5.Roll the dough into a rectangle approximately ½-inch thick.
- 6.Place the softened butter packet on one half of the dough and fold over to make a paton; be sure to seal the edges well.
- 7.Give the dough 3 single turns, rolling the dough to ¼-inch thick. Let rest for 20-30 minutes in between each turn.
- 8.G
U of M Equivalency
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Recipe Cost
There is not enough information to calculate cost. Please verify the below:- This recipe and all its sub-recipes must include Total Yield
- All ingredients in this recipe and its sub-recipes must be defined
- All ingredients in this recipe and its sub-recipes must have a purchase cost
- All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
- If this recipe exists in multiple concepts or locations, there is a cost at each concept/location
Ingredient and sub-recipe costs used to calculate this recipe.
Ingredient / Sub-Recipe ( | )Cost
Fresh YeastThis ingredient is not yet set with a purchase cost and unit—
Milk PowderThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Bread FlourThis ingredient is not yet set with a purchase cost and unit—
Cake FlourThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.0725
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Salt$0.0045
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
CardamomThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$0.3373
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$2.2937
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Total Paton Weight:This ingredient is not yet set with a purchase cost and unit—
Total Yield2,810.25 g
Total Cost$2.7081
Cost Per G:$0.001
Partial estimate; unpriced ingredients are excluded. 16% of ingredient weight is priced.
8 costing issues
- Fresh Yeast: no active USD purchase price with a convertible package size
- Milk Powder: no active USD purchase price with a convertible package size
- Water: no active USD purchase price with a convertible package size
- Bread Flour: no active USD purchase price with a convertible package size
- Cake Flour: no active USD purchase price with a convertible package size
- Cardamom: no active USD purchase price with a convertible package size
- Whole Eggs: no active USD purchase price with a convertible package size
- Total Paton Weight:: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data8 of 12 connected
!Total Paton Weight:Add nutritional data1400 g›✓Bread FlourFlour, bread, white, enriched, unbleached340 g›✓Unsalted ButterButter, stick, unsalted340 g›!WaterAdd nutritional data237 g›✓Cake FlourWheat flour, white, cake, enriched227 g›✓Whole EggsEgg, whole, raw, fresh100 g›✓Granulated SugarSugars, granulated50 g›✓Unsalted ButterButter, stick, unsalted50 g›!Fresh YeastAdd nutritional data30 g›!Milk PowderAdd nutritional data30 g›✓SaltSalt, table5 g›✓CardamomSpices, cardamom1.25 g›Nutrition Facts
Serving size100 g
Amount per serving
Calories90
% Daily Value*
- Total Fat 12g
- 15%
- Saturated Fat 0g
- 1%
- Cholesterol 45mg
- 15%
- Sodium 75mg
- 3%
- Total Carbohydrate 17g
- 6%
- Dietary Fiber 0g
- 1%
- Total Sugars 0g
- Protein 3g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 40% mapped. Scaled batch: 2395 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Yield: twenty-four pastries