How To make Danish Pastry
4 To 6 cups flour
2 pk Dry yeast or 1 ounce fresh
-yeast 3 tb Sugar
1 ts Salt
3 Whole eggs or 6 egg yolks
1 ts Grated orange rind
1/4 ts Ground cardamom seeds
-(optional) 1 ts Vanilla
1 1/4 c Cold milk (approximately)
2 c Butter, firm, but not ice
-cold When making Danish pastry it is important to keep the dough very cold. In shaping small pastries, it is sometimes necessary to re-chill partially shaped dough until it is firm enough for the job to be completed. When you first make the pastry, be careful to follow all the rules. Don't make it in the summertime unless your kitchen is air conditioned. After you gain experience you may attempt short cuts such as rolling out and folding the dough twice in succession without re-chilling. Another way of shortening the process is by placing the dough in the freezer between rollings. Usually 10 minutes in the freezer is suffiecient. When you use this short cut, be careful not to freeze the dough solid. The shaped pastries can also be chilled in the freezer. They can even be baked frozen if extra baking time is allowed. Any unbaked yeast pastries, however, should never be kept frozen for more than a week or so; and it is preferable to bake anish pastry within a day or two after it has been shaped. Place 4 cups flour in large bowl. Reserve remaining flour for rolling. Make a well in center of bowl. If dry yeast is used, see directions on package. If fresh yeast is used, cream it with sugar and salt to make a syrup. Add egg yolks or whole eggs, grated orange rind, ground cardamom seeds, and vanilla. Pour yeast mixture into well. Add one cup milk and 1/4 cup butter cut into pieces. Mix with finger tips, adding more milk if necessary to make a medium-soft dough. Knead dough in bowl for 5 minutes, or until it is smooth but not elastic. Flour it and let rest in refrigerator for 30 minutes. While dough is resting, form remaining butter into a flattened brick. Using some of the reserved flour on wax paper or pastry cloth, roll out butter into a square about 1/3 inch thick. Use plenty of flour under and on top of butter to keep it from sticking. Loosen it frequently as you rol. Cut the square in 2 pieces. Place in refrigerator between sheets of wax paper. Roll out dough on well-floured cloth to make a rectangle 3 times longer than wide and about 1/3 inch thick. Brush excess flour from dough. Place a piece of butter in center. Fold one end of dough over butter. Place remaining butter on top. Fold second end over the butter. Press edges together. Turn dough, changing its position so that the short ends are parallel with the edge of table nearest you. Roll out on well-floured cloth, using a firm, even motion to spread butter together with dough. Try to work quickly, but check frequently underneat the dough to be sure it isn't sticking. Roll out a rectangele 3 times longer than wide, about 1/3 inch thick. rush excess flour from surface. Fold both ends of dough to meet in center. Press edges together, then fold in half as if closing a book, which will make 4 layers of dough. Flour dough. Place on a cooky sheet. Cover with aluminum foil. Refrigerate for 1/2 hour. Repeat rolling and folding dough 3 more times, chilling it 20 minutes between rollings. Be sure to change position of dough each time so that the short ends of dough are parallel with the edge of the table nearest you when you start rolling. After the final folding, chill dough at least 3 hours before shaping and baking. From: The Art of Fine Baking Shared By: Pat Stockett
How To make Danish Pastry's Videos
How to make DOUGH FOR DANISHES | EASY DANISH DOUGH FOR BEGINNERS
This video will walk you through how to make dough for danishes. This recipe is definitely help you make an easy danish dough for beginners who want to make spectacular danishes. This video will cover how to make the preferment, the butter block, and how to laminate the dough. In my next video i will show you how to make fillings for the danishes and how to shape the danishes.
I hope you enjoy this video, if you do please make to share, comment, subscribe and like!!
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INGREDIENTS
PREFERMENT
142g water (rm temp)
241g whole milk (scalded and then cooled to rm temp)
14g instant yeast
300g unbleached all purpose or bread four
*rest at rm temp for 2 hrs
REST OF DOUGH
3 large eggs + 1 Tbsp milk
600g unbleached all purpose or bread flour
108g granulated sugar
72g unsalted butter (rm temp)
16g salt
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Rest for an hr each after 1st and 2nd turn
Rest for 8hrs/overnight after 3rd turn
BUTTER FOR BUTTER BLOCK
454g unsalted butter (bring out of fridge at least 10mins before use)
TOOLS
►Kitchen aid stand mixer: (Amazon)
►Cookie sheets: (Amazon)
►Food scale: (Amazon)
►Kitchen Aid Classic Pizza Wheel: (Amazon)
►Pyrex nested (mixing) bowls: (Amazon)
►Silicone Spatula: (Amazon)
►Hand mixer: (Amazon)
►Large Ziplock freezer bag: (Amazon)
►Large rolling pin: (Amazon)
RECOMMENDED VIDEOS
►How to make Dough for Danishes:
►How to make Lemon curd:
►Lemon Cream Cheese Cookies:
►Lemon Madeleines:
►Sweet Dough Balls | Castagnole:
VIDEO GEAR
►
⏱️TIMESTAMPS⏱️
00:00 Intro
0:20 Making the preferment
0:51 Making the butter block
1:46 Making the danish dough (before laminating with butter)
2:51 Laminating the danish dough
6:17 Danish dough is ready for use
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How to Make a Cheese Danish | Easy Cheese Danish Recipe with Puff Pastry
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In this episode of In the Kitchen with Matt, I will show you how to make a cheese danish. This easy cheese danish recipe is made with puff pastry. I love having puff pastry on hand in the freezer because there are so many awesome pastries that you can make with it. And I love a good pastry! This cheese danish is awesome because it is almost like have cheesecake in breakfast form, haha. And I love cheesecake. Danishes are one of my favorite things to eat for breakfast. If you want you can also add jam or jelly or preserves on top or fruit, powdered sugar, glaze, etc. If I can do it, you can do it. Let's get baking!
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Ingredients:
8 oz of softened room temp cream cheese (226g)
1/8 to 1/4 tsp. vanilla extract (1ml)
1 tsp. of citrus juice (orange, lemon, lime) (5ml)
2 to 4 tbsp. white granulated sugar (25 to 50g)
1 large egg yolk
2 puff pastry sheets (I get the pepperidge farms brand or use homemade which you can find here
flour for dusting work surface
Cinnamon and sugar mix (for dusting) or plain white granulated sugar
Egg wash
1 large egg
2 tsp. water
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Sheet pan
parchment paper or silicone mat:
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How to Make Sweet Dough for Danishes : Pastries & Desserts
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Cardamon is a spice that is used a lot in Scandinavian and Indian cooking. Find out how to make sweet dough for danishes with help from a professional chef in this free video clip.
Expert: Romina Rasmussen
Bio: Chef Romina Rasmussen has come a long way from her Easy Bake Oven days growing up in Salt Lake City, Utah.
Filmmaker: Nathan Moffett
Series Description: You don't have to spend an arm and a leg down at the bakery to enjoy some delicious pastries and desserts right at home. Get tips on making pastries and desserts with help from a professional chef in this free video series.
Danish Pastry: How to make the best every time! | Paul Hollywood's Easy Bakes
Here's my technique to make the best Danish pastry every time. Enjoy trying for yourself and for the full instructions and list of ingredients, see below:
500g strong white bread flour
6g salt
50g Sugar
10g fast action yeast
2 eggs
90ml milk
80-120ml
280g unsalted butter
In a large bowl mix the flour, salt, yeast and eggs. Add the milk and half the water. Stir to combine, add enough remaining water to bring the dough together, then start folding the sides of the dough into the middle for 1 minute. Continue to fold in the sides of the dough for a further 3 minutes turning the bowl 9- degrees each time.
Tip the dough onto a lightly floured surface and knead for 5 minutes until smooth. Place back into the bowl, cover and leave to rise until at least doubled in size.
Flatten the butter into a rectangle approx 33x20cm. Roll the dough into a rectangle approx 50x20cm top third down over the butter, then fold the bottom third on top. You should now have 2 layers of butter and 3 layers of dough. Wrap and chill for minimum of 30minutes better for 2 hours.
Unwrap the dough and turn 90 degrees roll out again and repeat the folding. Chill for an hour then repeat the rolling folding and chilling 3 more times.
#PaulHollywood #EasyBakes #DanishPastry
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FLAKY HOMEMADE CHEESE DANISH (Beginner Friendly)
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The cheese danish is the crown jewel of donut shop pastry and believe it or not, the ones you can make at home with this recipe taste just as good.
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RECIPE
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▪165g or 2/3c warm water (86F/30C)
▪165g or 2/3c whole milk (room temp)
▪50g or 4Tbsp sugar
▪8g or 3tsp instant yeast
▪10g or 1 3/4tsp salt
▪540g or 4 1/3c all purpose flour
▪40g or 3tbsp unsalted butter, softened and cut into pieces
▪225g or 1/2lb unsalted butter, softened
▪Egg wash (egg with splash of milk)
Add water, milk, sugar, yeast, salt and flour to stand mixer and mix on low speed using dough hook for 2-3min or until well combined. Add 40g of softened butter, 1 piece at a time. Once added, increase mixer speed to medium and continue mixing for 3-4 min until butter is incorporated.
Move the dough to a bowl, round off dough ball as shown @1:00, cover, and set aside to ferment for 90 minutes.
Measure and fold 2 sheets of parchment into an 8”x12” (20cmx30cm) rectangle as shown @1:38. Place 225g butter block between sheets of folded parchment and flatten and spread out butter so that you have a thin 8”x12” rectangle of butter. Place parchment/butter sheet onto a tray and refrigerate to firm up.
After the dough has fermented at room temp for 90 minutes, flour dough ball and work surface then transfer dough to work surface. Roll dough into about a 10” (25cm) x 18-20” (46-50cm) rectangle. Place piece of parchment to cover bottom half of dough as shown @3:39 then fold top half of dough over bottom half with the parchment. Cover with a towel and chill for 15min.
Before using butter, allow to temper slightly so that it’s still firm but malleable. Place butter on bottom ⅔ of dough then fold/laminate butter into dough as shown @5:37. Once laminated/folded roll out into a 12”x8” (30x20cm) rectangle, place on a tray, cover, and refrigerate for 20 minutes.
Remove dough from fridge and pound and roll out into about a 16” x 10” (40x25cm) rectangle. Place onto fridge one last time to chill and relax for 20 min.
To finish shaping, lightly flour dough then roll into a ½” (1-2cm) thick rectangle (you can cut and freeze half for later if you’d like). Cut into either circles or triangles and shape as shown @8:52 and place on oiled parchment on a sheet tray.
Add filling to center of danishes. 2oz/50g or so if making the larger rounds or 1oz/25g or so if making the smaller triangles. Press the filling down slightly.
Cover, and allow to rise at room temp for 90 minutes. If desired, add fruit jam to center of the cheese filling. Brush egg wash on exposed dough. Bake at 425F/220C for 16-20mins until golden brown.
Allow to cool for 15 min. Once cooled, glaze if you dare.
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FILLING
▪75g or 3/4c powdered sugar
▪2 egg yolks
▪5g or 3/4tsp salt
▪5g or 2 1/2tsp vanilla
▪450g or 1lb cream cheese, softened
Whip for 1-2min or until smooth.
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GLAZE (mix to combine)
▪500g or 3 1/4cpowdered sugar
▪30g or 3/8c milk
▪Zest of 1/2 lemon
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#cheesedanish #danish #breakfastpastry
Blueberry croissant Danish
Add a taste of luxury to your morning ☕
#BlueberryDanish
Highly recommend watching my homemade croissant video before this
You'll have a better idea of what I'm doing
Pastry sheeter (Not used in the video)
Timestamps
00:34 Sweet croissant dough
01:34 Butter slab
01:52 Cream patisserie
03:37 Cream cheese filling
04:45 Double turn
05:32 Single turn
06:05 Portioning pastry
06:21 Shaping danish croissants
07:06 Proofing danish croissants
07:30 Adding filling
08:09 Baking danish croissants
Sweet croissant dough
500g Plain flour
65g Sugar + 5g Salt
25g Milk powder
10g dry yeast (Just to clarify, I use instant dry yeast, never active dry yeast)
200g Water
50g Egg (1ea)
20g Soften butter
230g Butter slab for folding
Cream patisserie
250g Cream
250g Milk
1 Vanilla bean
100g Egg yolks
100g Sugar
20g Cornflour
20g Plain flour
Cream cheese filling
250g Cream cheese
90g Sugar
1 Egg yolk
Vanilla paste to taste