Iced Danish

This Iced Danish is soft, buttery, and lightly layered with a classic swirl shape. A simple icing adds sweetness and a glossy finish. It is a comforting bake that works well for breakfast or an afternoon treat.

Prep Time 20

Cook Time 15

Rising 2

Total Time 2 35

Servings Danish

Ingredients

For the Dough:

For the Butter Layer:

100 g unsalted butter cold, for layering

For the Icing:

120 g icing sugar
2 tbsp water or milk
½ tsp vanilla extract optional

Extra

flour Extra for dusting

Instructions

Place the flour, sugar, yeast and salt into a mixing bowl. Keep the salt and yeast apart at first.
300 g strong white bread flour, 40 g caster sugar, 7 g fast-action dried yeast, ½ tsp salt
Add the egg and warm milk. Mix until a soft dough forms.
1 large egg, 120 ml warm milk
Knead the dough for 8–10 minutes until smooth and elastic.
Add the softened butter gradually. Continue kneading until fully incorporated.
40 g unsalted butter
Cover the dough and let it rest for 1 hour, or until doubled in size.
Roll the dough into a rectangle on a lightly floured surface.
flour
Flatten the cold butter and place it over two-thirds of the dough.
100 g unsalted butter
Fold the dough like a letter. Then roll it out again.
Repeat the folding process twice more. This creates light layers.
Chill the dough for 20 minutes if it becomes too soft.
Roll the dough into a long rectangle about 5mm thick.
Cut into long strips and roll each strip into a spiral shape.
Place the swirls onto a lined baking tray. Leave space between each one.
Cover loosely and let them rise for 30–40 minutes.
Preheat the oven to 180°C (fan 160°C).
Bake the Danish swirls for 15–18 minutes until golden.
Remove from the oven and allow them to cool on a wire rack.
Mix the icing sugar with water or milk until smooth and slightly thick.
120 g icing sugar, 2 tbsp water
Stir in vanilla extract if using.
½ tsp vanilla extract
Drizzle the icing over the cooled Danish swirls.

Equipment

Notes

Notes:

Keep the butter cold during layering. This helps create a flaky texture.

Do not overwork the dough once the layers are formed.

If the dough feels sticky, lightly dust with flour rather than adding too much.

Allow the buns to cool before icing. This prevents the icing from melting away.

For extra flavour, a pinch of cinnamon can be added to the dough.

Nutrition