You say that Danish Dough is a laminated dough. What precisely does that mean?
According to Baking911.com, "Laminated Dough" is made by encasing butter in dough, and taking it through a series of folds, rolling and turns to produce layers of butter in between sheets of dough. The leavening in these doughs is mainly derived from the steam generated by the moisture from the butter--the laminated fat traps water vapor and carbon dioxide formed during baking, and as steam expands in the oven, it lifts and separates the individual layers.
Additionally, as smart and cute Cakespy reader E-Dizzle clarifies:
There are three basic laminated doughs: Puff pastry has no yeast, and is used to make yummy things like palmiers, cheese twists and any sort of super-flaky tart or crust. The dough itself isn't sweet, so it can be used for sweet or savory pastries.
Croissant dough and danish dough are very similar, both containing yeast. But croissant doughs are considered very "lean" (crazy, I know) because the detrempe (which I just call "the doughy bit") has only flour, salt, water and yeast. Danish dough, however, is considered "rich" because it contains eggs and dairy, and sometimes sugar.
If they were to have a faceoff, which would win--puff pastry or danish dough?
Really, would you ask us to choose between a flaky puff pastry or a delicious Danish? Apples and oranges, we tell you. Surely here's enough room in the world for all sorts of dough. Vive le carbohydrate!
What are some examples of pastries made with Danish Dough?
Well, the Danish, naturally--but pinwheels, envelopes and turnovers are frequently made using this type of dough. Also, though not always, a lot of kolache recipes call for a Danish-y dough.
Can puff pastry and Danish Dough be used interchangeably?
Why does it take so long to make my own dough?