Danish Pastry: How to make the best every time! | Paul Hollywood's Easy Bakes
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- Опубліковано 17 чер 2024
- 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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I love how you are using your hands rather than hi tech gadgets for that personal touch 😊 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
I really appreciate that you did this by hand and not with a mixer because not everyone has a mixer or at least one with a hook attachment. Plus, I bake at night and my neighbors would be so mad if I used a mixer that late.
Way too much washing up with mixers 😜
@@tanyaclementson9152 😂 And that too!
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Thanks Paul! Love this 😀 ❤️ and I love to make pastry. I will be trying this!
I love your honest cooking.
Paul, your skills & talents never cease to amaze me. No matter how difficult or labor intensive something is, you're always ready to tackle it like the pro you are. Please don't ever stop showing us how you work your magic. We're learning so much! 😊
Made it! Tastes amazing. Thanks so much!
@paulhollywood, thank you for your very easy to follow and understand, techniques and tips for the recipes. All The Best To You & Yours & To Everyone Reading This
This is the best danish dough recipe I've seen...simple and to the point...I especially like the instructions for doing the butter...love it
Thanks for the share
I'm looking forward for Part 2. Thank you for the great lesson. What a beautiful dough!
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I appreciate you.
I refuse to buy a mixer, people made pastries before mixers and so shall I.
Danke Paul, einfach nur phénoménal Liebe Grüße aus Wien👍👍
Really enjoyed video. You went into more detail as to how to make the pastry dough. I have tried several times from other videos and have yet to get it to come out the way they do. But then of course it isn't their first time making either. Going to try making it way you do and hopefully get it right. Thank you for posting.
Thank you for the up close video on working the dough then how to flatten the butter! Favourite Baker you truly are my Friend 🙏🏻
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🤲🤲🤲🤲🌹
I loved this video.. Straight to the point, kept nice and simple.. Thank you for the recipe ❤️💯🎶
Hello Paul, I'm so excited to see you on UA-cam. I love to watch and learn from you.
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Yummy, thanks for the clear explanation. I can't wait to see the chocolate part!
Hello how are you doing today?
This one was a crowd pleaser! 😀
Hooray!
Another lovely cooking video
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Great fan of you!
Beautiful ,looking foreward ,to finishing it .Again so clear what to do ,you are brilliant .❤️❤️❤️
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💕💕💕🌹
Amazing
Wonderful 🥰
Useful tip for people who don’t have any good measures for 90ml milk, I just measured it out with a shot glass and weighed it and it was almost exactly 100g
El mejor de todos... Saludos cordiales desde Venezuela !!!
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Paul what patience and methodology you have to explain your techniques to prepare all your easy recipes, especially in this magnificent video of that delicacy called DanishPastry! Congrats! 😸😋🎊🎉✨👏🥳
Hello
I-mi place mult cand folosesti mana si nu mixtaru.. faci lucruri minunate..❤
Well, Anna Olson has a super awesome shortcut that saves a ton of time with the same results.
Hi there Paul new subscriber I simply love you Avril here from South Africa thanks so much for the tutorial ❤
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wow.....I came across your video by accident, I'm impressed by what you can do, thanks for the great video, I wish you and your family a happy Easter🐇🐣
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❤️❤️❤️🌹
Hi Paul Hollywood that s great
I look forward for part 2 !!!!❤🙏🙏🙏🙏,. When will it be? You are absolutely amazing, noble soul with golden hands!
Hello how are you doing today?
🙏🙏🙏🤲🤲🤲🙌🌹
Good morning have a great dat much love netherland
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As buttery smooth as a through-ball to Salah!!!!!
That ribeye steak looks delicious😋👍
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@@paulhollywood8642 thanks
@@paulhollywood8642 you're not the real one 😂
Hi Paul, would it be possible for you to do a video on essential baking spices etc for baking please? Thank you
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The 27 holy layers.
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I will be trying this recipe on Friday! One thing though, the word 'water' is missing from the recipe! Cheers!
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Thank you, Paul, so handsome by the way.
Butter dough.
Butter dough 😁
Danish pastry is wienerbrød love it with butter. Tried it once 🙄
Lovely
Hello how are you doing today?
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👍👍👍👍👍👍👍👏🏿👏🏿👏🏿🥰🌹
Hi new subscriber. What is strong flour? I'm in the U.S.
Bread flour
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can strong flour be replaced by all purpose flour? if yes, what should be the quantity?
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Hullo Paul. Can you use Danish booter in this recipe?.
I'm not sure about Danish booter...but you can defiantly use Danish butter...lol
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Hi. Have old receipt but it do not have milk so this milk was latest adds to the this Danish Pastry Dough
So basically make puff pastry.....got it!
Nah, they’re all laminated, but puff is layers of flour and water and butter, croissant is layers of bread and butter, and hdanish is layers of almost brioche and butter. With both the yeasty ones leaving them overnight ferments and adds more flavour. So it’s really a richer croissant.
The pastry thing was interesting though because Paul said to do the puff pastry number of layers, but croissant is only 27 layers and most danish recipes I can find say numbers like 24 and 27, not the 729 of puff lol. I might try making it with 27 and 729 and see what’s best.
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Now I have to find out what strong flour is. I have flour, but is it weak or strong? LOL I have all purpose, self rising, cake, bread and matza flour. I have whole grain and organic flour. But strong flour?
Bread flour
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How much flour.. How much of everything. I. O. W. The ingrediants
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Great show. The slo-mo shite makes me insane though.
LOVELY THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME,
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If you have only salted butter how much should you reduce salt by
Reduce by half hour
Finally talked myself into making this. But I have a problem: the dough starts rising in the fridge between the four foldings. I’m sure I wouldn’t be able to leave it overnight, as it’s like the Magic Porridge Pot!
Why is this happening when I measured everything correctly?
So cute aссent ❤🍰🍒😢
When Mr Hollywood says, turn it into a triangle, I'm sure he meant turn it into an oblong! That's what he made, anyway! (Or maybe Scouse triangles are four sided?!)
Where can I find part two of this video so that I can see how to make the danishes?
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Is this a replacement for puff pastry? Can I just use that? Just waiting for the chocolate part..... :-)
In French croissant pastry it's alf watter alf Milk....
What is strong flour
Gosh. I never realised how much butter went into those things
One question, I have been cooking for 65 years, yet I have never heard of strong flour. I have heard of all kinds of wheat, but I do not understand "strong flower".
Strong flour has a much higher gluten content than standard flour. In the UK it would be classed as bread flour
Paul, Strong flour isn't a term used by American's so can you be more specific for us?
You can use all purpose flour instead
Here in the US it is sold as bread flour.
How much of each pse
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this doesn't need so much slo-mo
Yeah I’d actually prefer it show him just measuring shit out like I’m sure he actually does when he’s baking rather than free pouring yeast and salt for effect.
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🪷🛸🤩🌟🌈🙏💎🎼🧩🦋
Hallo wir kennen uns?
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Hi, love your content! We at kolify would like to work with you! We sent an email with details!
Looking forward to your reply!
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Pretty much the same as a croissant
😂😂😂 naming the layers
Nutella wtf 😵💫
Worst triangle I've ever seen.
Hi Paul Hollywood that s great