What is a danish called in Denmark?

The Great Pastry Paradox: Why Danes Don’t Say “Danish”

Walk into a Copenhagen bakery, point to a buttery, custard-filled pastry, and ask for a “Danish,” and you’ll likely get a polite chuckle. In Denmark, these layered delights aren’t called Danish.

So what is a danish called in Denmark? They’re called wienerbrød (pronounced VEE-ner-bruth), which translates to “Viennese bread.”
But how did a treat synonymous with Denmark get an Austrian name? Grab a fork (and a napkin), and let’s unravel this doughy mystery.

A Bite of History: The Austrian Bakers Who Conquered Denmark

The story begins in 1850, when Danish bakery workers went on strike. Desperate to keep bread on tables, Danish bakery owners recruited skilled bakers from Vienna, Austria.

These Viennese artisans brought techniques for laminated dough—layering butter and dough through repeated folding and rolling—inspired by France’s croissant-making methods.

By the 1870s, Danish bakers had put their own spin on the recipe, adding more butter, eggs, and fillings like custard, marzipan, and fruit.

The pastries became so popular that Danes dubbed them wienerbrød (“Viennese bread”) to honor their origins. Meanwhile, Austrian bakers back home called them Kopenhagener (“Copenhageners”).

What Makes Wienerbrød Different? Butter, Layers, and Freedom

Not all laminated pastries are created equal. Here’s how wienerbrød stands out:

• Dough: A yeasted dough with milk, sugar, and cardamom (a Danish twist).
• Butter content: Up to 25% butter by weight—more than croissants.
• Folding: Typically 3–4 folds (fewer than croissants), creating fewer, thicker layers.
• Fillings: Danes go wild with remonce (butter-sugar-almond paste), custard, raspberry jam, or chocolate.

Popular shapes include:

• Spandauer: Round with a custard center (named after Berlin’s Spandau district).
• Kringle: A pretzel-shaped pastry with almond filling.
• Tebirkes: Poppyseed-topped swirls.

Try baking wienerbrød: Scandi – Wienerbrød Recipe

From Vienna to Minnesota: How “Danish” Took Over the World

So when did wienerbrød become “Danish”? Thank (or blame) Danish immigrants in the U.S. In 1915, Danish-American baker L.C. Klitteng popularized the pastry at New York’s Plaza Hotel, where he baked them for Woodrow Wilson’s wedding.

Americans, enchanted by the flaky treat, dubbed it “Danish pastry”—a marketing move to capitalize on Denmark’s wholesome reputation.

By the 1920s, “Danish” eclipsed “wienerbrød” in English-speaking countries. Today, the U.S. sells over 1.5 billion Danishes annually, with brands like Entenmann’s mass-producing them.

Explore more: Library of Congress – Danish Immigration

Wienerbrød vs. Croissant: A Buttery Showdown

While both use laminated dough, wienerbrød and croissants are culinary cousins, not twins:

Wienerbrød	Croissant
Yeasted dough	Yeasted dough
Cardamom-spiced	No spices
Thicker, fewer layers	Thinner, more layers
Sweet fillings (custard, etc.)	Typically plain or with chocolate

The Wienerbrød Ritual: How Danes Enjoy Their Pastries

In Denmark, wienerbrød isn’t just breakfast—it’s a cultural institution. Here’s how to eat like a local:

1. Time it right: Bakeries start selling wienerbrød at 7 AM. By noon, the best ones (like Juno the Bakery in Copenhagen) often sell out.
2. Pair it: Black coffee or kaffe med mælk (coffee with warm milk).
3. Go seasonal: Try fastelavnsboller (cream-filled buns) or klejner (fried twists) at Christmas.

Find top bakeries: Visit Copenhagen – Best Bakeries

Denmark’s Love-Hate Relationship with the Word “Danish”

Danes are proud of wienerbrød’s global fame but cringe at the “Danish pastry” label. As chef Trine Hahnemann quips: “Calling it ‘Danish’ is like calling French fries ‘American fries’ in Paris.”

Efforts to rebrand wienerbrød abroad have flopped. In 2018, Denmark’s tourism board tried promoting “Vienna Bread: The Danish Pastry”—a nod to its roots. But old habits die hard.

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FAQs: Wienerbrød Unwrapped

Q: Do Danes ever say “Danish pastry”?
A: Only when speaking English. In Danish, it’s strictly wienerbrød.

Q: Why cardamom in the dough?
A: Cardamom was a luxury spice in 19th-century Denmark, signaling wealth and craftsmanship.

Q: Can I freeze wienerbrød?
A: Purists say no—freshness is key. But if you must, reheat frozen wienerbrød in a 325°F oven for 10 minutes.

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A Pastry by Any Other Name

Whether you call it wienerbrød, Danish, or “that thing with the custard,” this flaky masterpiece bridges Vienna’s craftsmanship and Denmark’s butter-loving soul. Next time you bite into one, remember: It took Austrian bakers, a Danish labor strike, and a Minnesota marketing ploy to create this global icon.