Danish Sweetbreads Recipe: A Step-by-Step Guide to Perfecting This Classic Delight

As you know Danish sweetbreads and Danish pastries are a huge hit of Denmark’s cuisine. Danish sweetbreads, similar to a braided loaf, are often associated with family gatherings and holiday traditions.

Sweet bread recipes are cherished family traditions, evoking nostalgia and warmth during festive gatherings. Here is a popular recipe for Danish sweetbreads.

What you need for Danish sweetbreads with powdered sugar

• 2 cups unsalted butter, softened
• 2/3 cup all-purpose flour
• 2 1/2 cups milk
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 teaspoons salt
• 4 1/2 teaspoons active dry yeast
• 1/4 cup warm water
• 8 cups all-purpose flour
• 2 eggs at room temperature
• 2 egg yolks
• 1 teaspoon lemon extract
• 1 teaspoon almond extract

How to make Danish sweetbreads in a preheated oven

• In a medium bowl, cream together the butter and a 2/3 cup of flour. Divide dough into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Roll the dough on a lightly floured board. Refrigerate.

• In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. Mix the dry ingredients in a separate bowl. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast mixture along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.

• Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic wrap and refrigerate for at least 30 minutes. Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.

• To make Danish sweetbreads, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. The dough can also be used to make cinnamon rolls by rolling it out, sprinkling with cinnamon and sugar, and then rolling it up before slicing. Place the Danish sweetbreads on an ungreased baking sheet, and let rise until doubled. Sprinkle sugar over the top before baking. Preheat the oven to 450 degrees F (220 degrees C). Danish sweetbreads can be brushed with egg white for a shiny finish.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Baking Danish sweetbreads

Baking Danish sweetbreads is a delicate process that requires attention to detail and a gentle touch.

To achieve the perfect golden brown color and tender texture, follow these steps:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
2. Place the shaped Danish sweetbreads on the prepared baking sheet, leaving about 1 inch of space between each bread.
3. Brush the tops of the sweetbreads with an egg wash (beaten egg mixed with a little water) to give them a golden brown color.
4. Sprinkle a pinch of granulated sugar over the egg wash to add a touch of sweetness.
5. Bake the sweetbreads in the preheated oven for 15-20 minutes, or until they are golden brown.
6. Remove the sweetbreads from the oven and let them cool on a wire rack for 5-10 minutes.
7. While the sweetbreads are cooling, prepare the glaze by whisking together powdered sugar and milk in a small saucepan over medium heat.
8. Bring the glaze to a simmer and cook for 2-3 minutes, or until it thickens slightly.
9. Drizzle the glaze over the cooled sweetbreads and sprinkle with sliced almonds or cinnamon sugar.

Filling and Assembly of Danish sweetbreads

To assemble your Danish sweetbreads:

• Start by rolling out the dough to a 1/4 inch thickness on a lightly floured board. This ensures the dough doesn’t stick and is easy to handle.
• Next, place a generous dollop of your favorite preserves or another filling in the center of each dough piece.
• For a classic look, fold two of the corners over the center to form a filled diamond shape.
• Alternatively, for a more intricate design, fold the dough piece in half, cut into 1-inch strips, stretch, twist, and roll into a spiral. This method creates beautiful, twisted sweetbreads that are as delightful to look at as they are to eat.
• Once shaped, place the Danish sweetbreads on an ungreased baking sheet, ensuring there’s about 1 inch of space between each one to allow for expansion.
• Cover the sweetbreads with plastic wrap and let them rise in a warm place until they’ve doubled in size. This step is crucial for achieving that light, airy texture that makes Danish sweetbreads so irresistible.

Serving Danish sweetbreads

Preheat your oven to 450 degrees F (220 degrees C) to ensure it’s hot enough to bake the sweetbreads to perfection. Before placing them in the oven, brush the tops with an egg wash. This simple step gives the sweetbreads a beautiful, shiny finish that makes them look as good as they taste.

Bake the sweetbreads for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

This short baking time ensures they remain soft and tender inside. Once baked, remove the sweetbreads from the oven and let them cool on a wire rack for about 5 minutes.

For a final touch, sprinkle the sweetbreads with powdered sugar while they’re still warm. This adds a delicate sweetness and a lovely visual appeal. Alternatively, you can drizzle them with a glaze made from powdered sugar and milk, or sprinkle with cinnamon sugar for a bit of extra flavor.

Danish sweetbreads are perfect for breakfast or brunch, but they also make a delightful sweet treat any time of day. Serve them warm, perhaps with a cup of coffee or tea, for a delicious and satisfying pairing that will surely impress your family and friends.