• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

www.WeekendBakery.com

Weekend Bakery

The place for the ambitious home baker

  • Home
  • Webshop
    • Rijsmandjes
    • Brood bakken
      • Mixen & Mengen
      • Snijden, rollen, schrapen
      • Rijzen & Bakken
    • Broodbak sets
    • Uitstekers
      • Uitsteker sets
      • Speciale XL uitstekers
      • Dieren
      • Bloemen en planten
      • Transport
      • Vormen
      • Lente & zomer
      • Kerst & Feest
      • Halloween
      • Overig
    • Zoet bakken
      • Baking Love
      • Bakgereedschap
      • Papieren bakvormen
      • Bakvormen
      • Speculaasvormen en koekstempels
      • In de keuken
      • Serveren
      • Houten lepels, spatels, schepjes…
  • Recipes
    • Best bread recipes
    • Sweet baking
    • Nederlandse recepten
    • Bread baking tips
    • Bread movies
    • WKB projects
    • Article index
  • Info
    • Contact Us
    • Baking Conversion Tools
    • Why Home Baking
    • Baking Glossary
    • Article Index
    • Bread Scoring with the Lame / Brood insnijden met de Lame
    • Send Us Your Loaf
    • Your Loaves!
  • About us
  • Show Search
Hide Search
You are here: Home / Best bread recipes / Our Recipe for Veggie Danish

Our Recipe for Veggie Danish

15 Comments Best bread recipes poolish, veggie danish, yeast

Veggie Danish, Savoury or Savory Danish, no matter what it’s called, it’s delicious!

This recipe is of our own invention but these buns are very much inspired by our visit to the Eden Bakery at the Eden project in Cornwall. After failing to find any kind of recipe for them, we started experimenting and came up with our own version of this savory concoction. The possibilities for the filling are endless of course. Personally I really like the one with pesto, and lots of it! The combination with mozzarella and tomatoes is the logical one, but we also experimented with goats cheese, sun dried tomatoes, different types of greens, herbs and seasoning. You can try olives, mushrooms, garlic, peppers, artichokes and the list goes on. Anything you would love on a veggie pizza or focaccia would do.

Anyway, we have become very fond of this addition to our bread repertoire and hope you will give them a try, maybe tell us your favorite filling…

Veggie Danish / Savoury Danish
Veggie Danish / Savoury Danish
Veggie Danish / Savoury Danish
Veggie Danish / Savoury Danish
Veggie Danish / Savoury Danish

Ingredients for the Poolish

200 g wheat flour / bread flour

200 ml water

1 g instant yeast

Start by making the poolish, mixing flour, water and yeast with a spatula until well combined (about 30 seconds), cover the bowl with clingfilm and leave to develop at room temperature for 4 hours.

Ingredients for Veggie Danish Dough

poolish

300 g wheat flour / bread flour

70 ml lukewarm water

50 ml olive oil

9 g sea salt

7 g instant yeast

Ingredients for the Veggie part

Version 1

Homemade pesto, mozzarella, softened red onion with some salt, water cress

Version 2

Cherry tomatoes, soft goats cheese, mixed green leafs, herbs of choice (fresh thyme and oregano is good), seasoning to taste

Veggie Danish / Savoury Danish
Veggie Danish / Savoury Danish
Veggie Danish / Savoury Danish
Veggie Danish / Savoury Danish
Veggie Danish / Savoury Danish


Making the Veggie Danish

Scoop the poolish you prepared in advance in your mixing bowl. Add the flour, salt, and instant yeast. Now add the water and mix in your mixer with dough hook until it comes together. Now add the olive oil. Knead for 8 minutes, or until the dough is smooth and slightly sticky (if you knead by hand it will take a bit longer, up to 15 minutes). The dough should clear the sides of the bowl but stick ever so slightly to the bottom of the bowl.

Cover the bowl with clingfilm and leave to rest at room temperature for 1 hour.

Preheat your oven at 200ºC / 390ºF.
Turn out the dough on a lightly floured work surface and with a rolling pin roll out into a rectangle of about 5mm or 1/5 inch thickness. Generously spread and cover the surface with your ingredients of choice (see suggestions). Shape into a roll and cut into 7 to 8 pieces, turn the pieces on their side, cover with floured or oiled clingfilm and leave to proof for about 30 minutes.

Bake in the preheated oven for 20 minutes. Eat while warm. You can also freeze them and later reheat them in your oven. But fresh is best of course!

Best bread recipes poolish, veggie danish, yeast

Reader Interactions

Share Your Comments & Feedback Cancel reply

Your email address will not be published. Required fields are marked *

Please read our comment policy below before submitting your comment:

  • Only comment or ask a question about a recipe as shown on our website
  • We love to help you, but unfortunately we cannot answer every question personally

Comments

  1. Mark Michaud says

    November 28, 2021 at 15:41

    Thank you for all your work. I have had excellent results with the 80% baguettes!

    Reply
  2. Ash says

    April 27, 2020 at 10:07

    If I wanted to do the poolish the night before and leave it in the fridge for 12hrs how would you suggest I adjust the recipe?

    Reply
    • Weekend Bakers says

      April 29, 2020 at 16:57

      Hi Ash,
      Provided your fridge is around 7 C you should take 1.6 grams of instant yeast. You can also calculate other options with our table you can find here:
      www.weekendbakery.com/posts…gh-recipe/
      Hope it will be delicious.

      Reply
  3. Karen @ Karen's Kitchen Stories says

    March 9, 2016 at 04:11

    I made these with Gruyere, watercress, and caramelized onion and they were really tasty. Thanks!

    Reply
    • Weekend Bakers says

      March 15, 2016 at 21:47

      Hi Karen,
      Thanks for sharing this excellent variation with us.

      Marieke

      Reply
  4. Petra Robinson says

    November 12, 2013 at 10:53

    Oh that sounds sooo good.
    I shall make those at the Weekend with Goats cheese and spinach with a pinch of Nutmeg

    Reply
  5. Karin Anderson (Karin's Bäckerei) says

    October 12, 2013 at 19:43

    Nice idea, to come up with a savory version.

    Reply
    • Weekend Bakers says

      October 13, 2013 at 09:59

      Thanks Karin,
      As you can read it we got inspired by our visit to the wonderful Eden Project and we could not wait to try a version of ourselves. And of course you can put in any ingredient you like, these are just our suggestions. I myself like the versions with a bit of gooey cheese the best! Here you can also see some pics of the Eden Bakery and a link to a video with them making veggie danish: www.weekendbakery.com/posts…sch-fudge/

      Have a lovely (baking) Sunday!

      Ed & Marieke

      Reply
  6. shi says

    August 5, 2013 at 11:52

    WOW Thank you for your wonderful recipes!
    Is there a good recipe for sweet Veggie Danish?
    I’ll be so happy to make it for my friends:)
    Thanks again for this professional website!

    Reply
    • shi says

      August 5, 2013 at 11:55

      sorry I meant if there is a good vegan recipe for sweet danish?

      Reply
      • Weekend Bakers says

        August 7, 2013 at 08:48

        Hello Shi,

        I am sorry but I would not know that because we are not that familiar with vegan baking. I have seen recipes for vegan Danish pastries but judging from the pictures I would not know if it was any good.
        You could try and use the dough of this recipe as a base and add a sweet filling of choice maybe…

        Good luck with it!

        Reply
  7. Dinesh says

    November 23, 2012 at 14:56

    Hello,

    Yesterday baked these with lightly fried onions, paneer and baby spinach and came out really good. I do feel it needs a melting cheese.

    Dinesh

    Reply
    • Weekend Bakers says

      November 23, 2012 at 15:20

      Sounds like a lovely combination. I do agree on the cheese, I love paneer but cheese like mozzarella gives a bit more ‘moistness’ to the bread.

      Reply
  8. Miriam says

    August 2, 2012 at 12:51

    Gister dit recept gemaakt: de helft van het deeg met basilicum, kruiden en feta; heerlijk.
    Met de andere helft de zoete kant op gegaan: met een laagje boter en kaneelsuiker; de lekkerste kaneelbroodjes ooit!

    Reply
    • Weekend Bakers says

      August 3, 2012 at 20:29

      Hallo Miriam,

      Klinkt fantastisch lekker! Fijn dat het recept, zowel zoet als hartig ook voor jou goed werkt.

      Heel veel bak= en eet-plezier,

      Marieke

      Reply

Primary Sidebar

Categories

  • Best bread recipes
  • Bread baking tips
  • Bread movies
  • Highlights
  • Holiday Baking
  • Nederlandse recepten & tips
  • Popular Recipes
  • Seasonal Favorites
  • Sweet baking
  • Uncategorized
  • WKB projects

Info

  • About Us
  • Article Index
  • Baking Conversion Tools
  • Baking Glossary
  • Bread Scoring with the Lame / Brood insnijden met de Lame
  • Contact Us
  • Send Us Your Loaf
  • Why Home Baking
  • Your loaves ’24 -’25
  • Your Loaves More 1 !
  • Your Loaves More 2 !
  • Your Loaves More 3 !
  • Your Loaves More 4 !
  • Your Loaves!

Seasonal Favorites

Ficelle with sourdough

Kouign-amann: Breton pastry with a hint of salty caramel!

Our version of Tartine style bread

Favorite flatbreads: Sourdough pita

San Francisco style sourdough bread

3 stage 70% Rye Bread with Raisins

Footer

Recent Articles

  • Our Sourdough Pizza Recipe
  • Wonderful Walnut Caramel Pie – The 2.0 Version
  • Fantastische Walnoten Karameltaart: Versie 2.0
  • Ons Zuurdesem Pizza Recept: Veel Smaak en Perfecte Bite!
  • Handy sourdough tips
  • Easter Raisin Buns with Pistachio filling
  • Making Pistache Paste
  • Het Panettone Project
  • The Joy of Baking – And how to find it!
  • Bakkersdozijn: Onze 12 plus 1 beste broodbak-tips!

Tags

almonds apples banneton boule Bread bread baking tips brioche butter cakes cheese chocolate christmas cinnamon Coffee Cookies couche cranberries crusty bread Dutch flatbread focaccia Holiday baking honey hybrid method Laminated dough lemon muesli muffins no knead pain rustique Patisserie pie pies & tarts pizza poolish preferment rye rye bread scones sourdough stretch&fold vanilla Viennoiserie walnuts yeast

Follow us on Social Media

  • Bluesky
  • Instagram
  • Pinterest
  • YouTube

Favorites

  • De Zandhaas – Our local flour mill
  • The Fresh Loaf
  • The Perfect Loaf

All photos and text Copyright 2005-2025 by weekendbakery.com