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Homemade Pastry Dough

Homemade Pastry Dough is the foundation of many bakery-style treats, from danish braids to sweet breakfast pastries. This dough delivers beautifully flaky layers thanks to cold butter, gentle folding, and proper chilling. While it looks impressive, the process is very achievable at home, even for beginner bakers. The result is a rich, tender pastry that puffs up perfectly in the oven and tastes far better than store-bought alternatives.
Prep Time30 minutes
Cook Time20 minutes
Chilling Time6 hours
Total Time6 hours 50 minutes
Servings: 2 Large pastry braids

Ingredients

Pastry Dough

  • 1/4 cup warm water 100–110°F / 38–43°C
  • 2¼ tsp active dry or instant yeast
  • 1/2 cup whole milk room temperature
  • 1 large egg room temperature
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 14 Tbsp unsalted butter cold
  • 2½ cups all-purpose flour plus more for rolling

Egg Wash

  • 1 large egg
  • 2 Tbsp whole milk

Instructions

  • Whisk warm water, yeast, and 1 tablespoon sugar in a large bowl. Cover and rest for 5 minutes until foamy.
  • Whisk in remaining sugar, milk, egg, and salt. Set aside.
  • Cut cold butter into slices. Add butter and flour to a food processor and pulse 12–15 times until butter is pea-sized.
  • Gently fold flour mixture into wet yeast mixture using a spatula until just combined.
  • Transfer dough to wrap or container, cover tightly, and refrigerate for at least 4 hours.
  • Roll dough into a 15×8-inch rectangle on a well-floured surface. Fold into thirds like a letter.
  • Rotate, roll, and fold again. Repeat one more time (3 total folds).
  • Wrap and refrigerate for at least 1 hour.
  • Divide dough in half. Roll one half into a 12×8-inch rectangle. Shape or fill as desired.
  • Brush with egg wash and chill shaped pastry for 15–60 minutes.
  • Preheat oven to 400°F (204°C).
  • Bake for 18–22 minutes until golden brown. Cool slightly before serving.

Notes

Success Tips

  • Keep butter cold at all times for flaky layers
  • Use generous flour when rolling to prevent sticking
  • Don’t overmix—visible butter pieces are essential

Make-Ahead & Storage

  • Dough can be refrigerated up to 48 hours
  • Freeze dough for up to 3 months
  • Thaw overnight in the refrigerator before using

Best Uses

  • Danish braids
  • Fruit-filled pastries
  • Cream cheese pastries
  • Sweet breakfast breads