Danish dough vs Croissant dough

I am trying to figure out the basics of Danish dough. Some sources say it rises only from the steam created by the butter, without yeast. But most recipes I find online include yeast, which makes it sound very similar to croissant dough.

I’m wondering if the difference lies in using eggs instead of milk. I want to make the best Danish pastry possible, so I’m confused about which approach to take.

Yes, it should contain yeast. There are different types of laminated pastries. Puff pastry does not have yeast in the initial dough and rises due to steam created by the evaporating butter layers. On the other hand, Danish and croissant doughs are laminated pastries that start with a yeasted dough (détrempe) and are then layered with butter. These two types are quite similar; you can use croissant dough to make Danishes (Claire Saffitz does this in her cookbook and has an excellent croissant video on YouTube). However, traditionally, Danish dough includes eggs.

The use of eggs versus milk can also affect the final product, with eggs typically resulting in a richer, more tender dough. To achieve the best Danish pastry, you may want to experiment with both methods to find the balance that works best for your taste and texture preferences.