How to make the perfect Danish

September 19, 2014


You may not be aware that DFDS Seaways is a Danish company. The company was actually established in Copenhagen way back in 1866. When you travel with us, you will be able to spot some Danish elements. The Danish flag at the back of the ship, a Danish captain and…the Danish pastries.

These pastries take their rightful place onboard our ships. Enjoy them at breakfast time, as dessert or with a coffee… let’s be honest: we enjoy them anytime!

That is why we asked PRINCESS SEAWAYS’ pastry chef to share the recipe with us. The chef’s secret.


For the dough:

  • 250g white whole wheat flour, and a little extra for dusting
  • 250g plain flour
  • 7g sachet of yeast
  • 50g golden light muscadavo sugar
  • 150ml semi-skimmed milk
  • 1 large egg
  • 250g lightly salted butter, not fridge-cold but not too soft, cut into 8 slices

For the filling:

  • 50g raisins
  • 25g fine granulated sugar
  • 1 tsp mixed spice
  • 50g soft butter
  • 50g icing sugar


  1. Mix the 250gm plain flour and white whole wheat flour with the yeast and muscadavo sugar. Add the milk and the egg until you get a slightly sticky dough. Knead the dough for 1 minute. Place the dough in a greased bowl and leave to rise in a warm place for at least 1 hour so it doubles in size.
  2. Dust your work area with a little flour. Roll out the dough to a square of approximately 1 cm thickness. Arrange the 8 slices of butter in the centre of the dough, in a rectangle. Fold the dough at the top, bottom and sides so that the butter is covered. Roll the dough again into a square of approximately 50×30 cm, flattening the butter. Fold the dough in threes by first folding the left side to the middle and subsequently the right side over it. Repeat this 3 times with breaks of about 15 minutes.
  3. Cut the dough into 2 pieces. Roll both pieces of dough into 2 x a piece of 35×35 cm. Now it is time for the filling. Mix the ingredients for the filling and spread this over the dough. Roll up the dough and cut it into 9 slices. Do the same with the other piece of dough. You therefore end up with 18 slices.
  4. Let the slices rise for 30 minutes so that they double in size. Preheat the oven to 180 degrees. Before putting the slices in the oven, brush them with the beaten egg. Make sure that all sides are properly sealed.
  5. Bake them for 20 minutes until golden brown. Mix a little icing sugar with water and brush this over the slices.
  6. Your slices are ready. Let the feasting start!

If you want to try our Danish pastries you can find them at breakfast in the 7 Seas restaurant and also in the Lighthouse Cafe onboard KING SEAWAYS & PRINCESS SEAWAYS on the Newcastle-Amsterdam route and SIRENA SEAWAYS on the Harwich-Esbjerg route.

Good luck with baking this lovely treat!

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