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Other ways through the recipes

Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Danese alla Crema (Plunder)

Enter doses, hydration and times. Hydration is computed automatically.

Danish Pastry with CreamIllustrative image
MikiLab
MikiLab
Danish Pastry with Cream · 15/10/2026

Danish Pastry with Cream

Cream Danish (Plunder)

Recipe no. 126 · mikilab.de/126

Flour W300

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Danish Pastry with Cream

Farina W300 · Proof: ~2 h · Difficulty: Challenge
Flour1000 g
Water300 g
Salt16 g
Lamination butter (block)400 g
Butter in the dough60 g
Whole milk, cold100 g
Eggs (in the dough)100 g
Sugar100 g
Fresh yeast40 g
Grated lemon zest5 g
Pastry cream (see recipe)600 g
Fruit or jam for topping400 g
Apricot glaze80 g

Baking: 195°C · 16 min

Method

1) DOUGH (the day before): in a stand mixer with the dough hook put the flour, 300 g cold water, 100 g milk, the eggs (100 g) and the lemon zest, sugar, fresh yeast (40 g) and 60 g soft butter. Mix on low speed 6 minutes, add the salt, then 4-5 minutes on medium until smooth and elastic (final temperature 22-24 °C, use cold or iced water). Shape into a rectangle, wrap and refrigerate (4 °C) for 10 hours. 2) Lamination: shape the butter block (400 g) between two sheets of baking paper into 20×20 cm, at 14-16 °C (bendable but cold). Roll the dough to 20×40 cm, enclose the butter like a book and seal the edges. Do 3 single folds (roll to 3 times the length, fold in three), with 30-40 minutes in the fridge between folds. If butter leaks or softens, chill for 30 minutes right away. 3) SHAPING: roll to 4 mm. For pinwheels: 10×10 cm squares, cut from the corners toward the centre (not all the way), fold every other corner to the middle. For squares: 8×8 cm with a raised rim (score 1 cm from the edge without cutting through). 4) FILLING: in the middle 1 spoon (about 25 g) of cold pastry cream and on top a little chopped fruit or 1 teaspoon of jam. 5) FINAL PROOF: 2 hours at 26 °C, not above 27 °C. Then brush the edges with egg and milk. 6) BAKING: 195 °C (fan 185 °C) for 16 minutes until golden. Right out of the oven glaze the edges with warm apricot glaze. Cool on a rack.

Allergens: Gluten, Eggs, Milk

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~2 h. Mild kitchen → use the stated times.

Warmer = faster. Estimate: exact values added by Michele.

Challenge

On TikTokRecipe no. 126

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsMilk

Always check the labels of your products.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

No additives
Total fermentation
≈ 2 h
How it rises
direct dough
Baker's yeast
4 % of flour
Salt
1,6 g per 100 g flour
Added fat
46 %
Added sugars
10 %
Flour
Farina W300

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabDanish Pastry with Cream🥣1. Mixing12 min📚2. Laminationbutter and folds🤲3. Shaping🫧4. Final proof2 h🔥5. Baking195 °C · 16 min🌬️6. Coolingmikilab.de
8°C water48% hydr.1000g flour0h leaven.195° · 16′ StaticIndirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water300 g · 30%
Salt16 g · 1.6%
Lamination butter (block)400 g · 40%
Butter in the dough60 g · 6%
Whole milk, cold100 g · 10%
Eggs (in the dough)100 g · 10%
Sugar100 g · 10%
Fresh yeast40 g · 4%
Grated lemon zest5 g · 0.5%
Pastry cream (see recipe)600 g · 60%
Fruit or jam for topping400 g · 40%
Apricot glaze80 g · 8%

Procedure

1) DOUGH (the day before): in a stand mixer with the dough hook put the flour, 300 g cold water, 100 g milk, the eggs (100 g) and the lemon zest, sugar, fresh yeast (40 g) and 60 g soft butter. Mix on low speed 6 minutes, add the salt, then 4-5 minutes on medium until smooth and elastic (final temperature 22-24 °C, use cold or iced water). Shape into a rectangle, wrap and refrigerate (4 °C) for 10 hours. 2) Lamination: shape the butter block (400 g) between two sheets of baking paper into 20×20 cm, at 14-16 °C (bendable but cold). Roll the dough to 20×40 cm, enclose the butter like a book and seal the edges. Do 3 single folds (roll to 3 times the length, fold in three), with 30-40 minutes in the fridge between folds. If butter leaks or softens, chill for 30 minutes right away. 3) SHAPING: roll to 4 mm. For pinwheels: 10×10 cm squares, cut from the corners toward the centre (not all the way), fold every other corner to the middle. For squares: 8×8 cm with a raised rim (score 1 cm from the edge without cutting through). 4) FILLING: in the middle 1 spoon (about 25 g) of cold pastry cream and on top a little chopped fruit or 1 teaspoon of jam. 5) FINAL PROOF: 2 hours at 26 °C, not above 27 °C. Then brush the edges with egg and milk. 6) BAKING: 195 °C (fan 185 °C) for 16 minutes until golden. Right out of the oven glaze the edges with warm apricot glaze. Cool on a rack.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

Danish-style laminated yeasted dough (Plunder), direct method: lamination butter at 40%, lighter than croissant. Yield: about 28 pieces of 75 g. The long 10-hour chill makes the dough firm and even to laminate. Recipe written by Sitor (AI): a starting point to try.

Useful terms *

  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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