Professional Baker Teaches You How To Make DANISH DOUGH!
Danish Dough and Spiral Raisin Danishes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Danish Pastry Dough
Yield: ½ kg dough
Makes: 24 individual Danishes
Active Prep Time: 2 hours
Resting Time: 8 ½ hours
Ingredients
Sponge
1 1/2 cups (375 mL) warm water (115 F/46 C)
1 Tbsp (10 g) instant yeast
1 cup (150 g) all-purpose flour (plain flour)
Dough
1 ½ cups (225g) all-purpose flour (plain flour)
1 ¼ cups (140 g) cake & pastry flour
¼ cup (50 g) granulated sugar (caster sugar)
1 tsp (5 g) salt
1 ¼ cups (285 g) cold unsalted butter, cut into pieces
Directions
1. For the sponge, mix the water, yeast and flour together by hand in a large mixing bowl, or in the bowl of a stand mixer (fit it with the dough hook for the next step). Let this stand for 5 minutes.
2. For the dough, add the all-purpose and cake & pastry flours to the sponge, along with the sugar, salt and ¼ cup (60 g) of the butter. Mix this using electric beaters (with the hook attachments) or in the stand mixer on low speed until the flour is blended in, then increase the speed by one level and mix, adding the remaining 1 cup of butter pieces, a little at a time, until the dough feels elastic but most of the butter pieces are still visible, about 2 minutes. Cover the bowl and allow this dough to rise for 30 minutes, then chill for at least 2 hours.
3. On a lightly floured surface, turn the dough out and dust with a little flour. Roll the dough out to a rectangle about 18-inches (45 cm) long and 10-inches (25 cm) wide. Bring the two short ends of the dough to meet in the centre, then fold the dough in half at the point where they meet (this is called the book fold). Chill the dough, covered, for just an hour.
4. After the first hour, bring the dough out and roll it again into a rectangle 18-x-10-inches (45-x-25-cm), turn the dough over and fold it into thirds. Cover and chill for an hour. Repeat this step again one more time, then cover and chill at least 4 hours or overnight.
Spiral Raisin Danishes
Yield: 12
Active Prep Time: 25 minutes
Resting Time: 90 minutes
Cook Time: 30 minutes
Ingredients
½ recipe Danish pastry dough
2-3 Tbsp (30-45 g) butter, melted
cinnamon sugar, for sprinkling
½ cup (70 g) raisins
1 egg whisked with 2 Tbsp (30 mL) of water, for brushing
½ cup (125 g) apricot jam or apple jelly
Directions
1. On a lightly floured surface, roll out the Danish dough into a 12-inch (30 cm) square. Brush the dough with melted butter and sprinkle generously with cinnamon sugar and then sprinkle the raisins overtop. Roll up the dough and cut it into 12 pieces. Place the Danishes onto a parchment-lined baking tray, tucking each end of the spiral underneath. Cover the Danishes with a tea towel and leave to rise on the counter for 90 minutes – they will almost double in size.
2. Preheat the oven to 375 F (190 C). Brush the risen Danishes with egg wash and bake for 25 to 30 minutes, until a rich golden brown. Allow the Danishes to cool for 20 minutes on the baking tray.
3. To glaze the Danishes, melt the apricot jam or jelly in a small sauce pot over medium-low heat (if using apricot jam, strain out the fruit pieces before using). Brush the jam or jelly over each Danish, let set for a minute and then serve.
The Danishes should be enjoyed the day they are baked.
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Easy Walnut Rugelach Filled Pastry Recipe | Filled Cookies
This walnut rugelach are soft, crumbly and flaky. Rugelach (a.k.a. ‘rogaliki’) are the perfect cookies and are surprisingly easy to make (the cookie dough will surprise you)!
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Ingredients for Walnut Rugelach Recipe:
►1 cup (16 Tbsp) unsalted butter, melted (not hot)
►1 cup (8oz) warm milk (2% or whole milk)
►4 cups (500 grams) all-purpose flour, measured correctly*
►3/4 Tbsp active dry yeast
Ingredients for Rugelach Filling/ Topping:
►10 oz apricot preserves
►1 cup Fisher walnuts**
►3/4 cup dried cranberries/ craisins, dried cherries, currants, or golden raisins
►2 Tbsp granulated sugar
►1 tsp ground cinnamon
►Powdered sugar to generously dust cookies
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Granny's Butterhorns - Delight Of The Bite
These tasty little bites remind me of being a little girl! I would see these tender spirals of happiness in the morning and be soooo excited for breakfast. The recipe originally comes from my Granny...my dad's mom and while I don't remember making them with her, I do remember making them with my mom. They always felt super special to me!
Here's what you need to know...
1 1/2 cup cottage cheese
1 cup butter - leave out to come to room temperature
2 cups all purpose flour
1/4 tsp salt
Mix all the cottage cheese and butter together. Add flour and salt and mix until combined. Shape dough into a log and wrap in plastic wrap and store in the fridge over night (or for at least 6 hours).
Pull dough out and let sit on counter for 10-15 minutes to warm up a little. Divide dough into three equal parts. Flour a cutting board well to prevent sticking. With each piece, flatten with your hands into a round disc and then using a rolling pin, roll to about 1/4 thick round circle. Cut dough into quarters and then cut each quarter into thirds...giving you 12 long and thin triangles. From the wide end of the triangle, roll toward the skinny point, creating a crescent roll shape (watch the video if you're confused).
Line up the 36 butterhorns on two baking trays. Bake at 350 degrees for 28-30 minutes. Let cool 10 minutes before frosting.
Frosting Recipe...
1 1/2 cups powdered sugar, 1 T butter (softened), 1-2 T milk, 1/4 tsp vanilla extract. Mix until light and fluffy.
I dare you to eat just one! ;-)
Recipe Almond-Filled Butterhorns Recipe
Recipe - Almond-Filled Butterhorns Recipe
INGREDIENTS:
-3-1/4 teaspoons active dry yeast
●2 cups warm milk (110to 115 )
●4 eggs
●1 cup mashed potato flakes
●1 cup butter, softened
●1/2 cup sugar
●1-1/8 teaspoons salt
●7 to 8 cups all-purpose flour
●1 can (12-1/2 ounces) almond cake and pastry filling