Danish Dough Recipe from Scratch - Video Culinary
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- Опубліковано 3 тра 2014
- Classic Danish Dough recipe for pastries: videoculinary.com/recipe/danis... Get the written recipe with photos and detailed instructions in both American and metric measures.
Danish is an enriched laminated (layered) pastry. Layers of dough and fat cause expansion and rise, resulting in a flaky, delicate pastry. Danish, croissant and puff pastry are similar in preparation; Danish and croissant are made with the addition of yeast, and are softer inside than puff pastry. Danish is more enriched than croissant dough. A variety of pastries can be made with Danish dough.
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Thank you for this well presented video. Especially for giving the correct measurements. There are many videos out there, I am long time baker and yours is the best!
Okay, I finally just ordered a digital scale so I can easily use recipes that use weight rather than volume. Got inspired by the Great British Bake Off and now I'm on a mission to raise my baking game. Great video. I'll be checking out your website.
This is very beautiful to watch. The Danishes I buy at our local bakeries are so fabulous. They are so wonderful.
This is just wonderful to watch. 👍
So much of hard work goes into making these wonderful pastries
Thank for one of the most precise and clear directions for danish dough or vienerbrod.
Thank you so much for this video! I tried to do it from a different (similar) recipe without a picture/video guide and I was ready to throw the dough in the trash. Your video saved my danishes! Thank you!
The best and easiest method of making danish pastry dough. I have made this before but the way it is explained here is what i liked most abt this vedio. KEEP UP THE GOOD WORK!!!!!
Sri I Thank you so much :)
this is wonderful !!!!!...very nice video ... i have to make something with yeast for a school project ,.....
Excellent tutorial for danish dough....great job...thank you!!
Thank you Anna!
Absolutely fabulous! Very detailed video and written recipe made it so easy to follow and create this delicious pastry.Special thanks for adding the ingredients by weight. It makes such a huge difference when baking.
+Sheila H Thanks for using our recipe Sheila!
Daniella
Mmm, looks delicious.
I have a suspicion that your family was in the baking business, these lovely videos seem more than just home baking to me. Thank you for sharing. BTW is the flour in the Danish dough , bread flour or all
purpose flour?
I love that they give ingredients by weight, rather than volume. And the reason I'm here is I purchased some bakery so awful (From a small yet highly rated place) and it ticked me off to the point where I will try this myself. (Kringle from a bread-like dough? REALLY, little corner bakery place???)
Looks beautiful! Going to try this! Thanks!
Thank you dear.
Thanksss for sharing... explained very good...
+edessaable Thank you!
Daniella
THANK YOU
Very good !!!!! Thanks for all.
Thank you!
good work I love it love to make pastries
Chridtopher Clarke
Very detailed and easy to follow recipe. Thanks!
+Jaws Soledad Thank you!
+VideoCulinary.com - Recipes & Cooking Ideas hello love your danish i want learn more about danishes
very nice
can we make almond braid from this dough
Can you use this dough to make vol-au-vents?
This is cool I am going to try it now so I will show you the result maybe on Sunday morning 😆😆😄
Good luck!!!
Hi Daniella,
Thank you for sharing your recipes,I have tried more than one of them , they were all .successful,.now I want to make these perfect danishes and keep some of the dough in the freezer till needed.MY question is : can I do this ,and for how long it can be frozen ? thank you.
+Tay Sultan Yes you can, for 2 months. Thaw in the fridge overnight before using.
Daniella
Starch - what kind of starch is used in the pastry cream? Just "starch" isn't beneficial/descriptive enough, :) thx
This dough is so good and it doesn't have all that junk in it that you get from the store.
tak
Hi, anyone can tell me if i use this to make cinnamon buns, do i have to let them rise before i put on oven? I will aprecciate too much any response. Thanks
Yes, use this recipe for guidance: videoculinary.com/recipe/danish-pastry-rolls/
another question please, " what is the difference between danish dough and croissant dough and can this recipe be used to make croissants ?" thank you.
+Tay Sultan They are very similar, but Danish is more enriched than croissant dough.
pls how many times do i have to knead ?.
If you are talking about right after you pull it out of the bowl and before you set it aside to rise, you just need to knead it enough (4-6 times) to bring it together into a smooth ball.
Can we use this dough for croissants?
Yess. I have tried it...
And three days later you got your Pastry
But so worth the wait! And you can make multiple batches and freeze.
HELLO. I think there's something wrong with my Danish Dough. I've followed your instructions but even after my last fold, my dough (tightly wrapped with cling wrap) still keeps on increasing in volume in the freezer. So much so that I had to roll it out again because it just looks like a pillow.
Hi +EDMARK GENSAN It is normal for the dough to rise a little bit in the fridge. As the dough cools in the fridge, the yeast activity slows down, until the dough reaches the fridge temp. Then the yeast works super slowly. It is very strange that your dough increased so much in the freezer! Did you try baking with it yet?
Daniella.
Did you forget the salt?
So brioche dough, laminated. Too lux for me. Check out Burek dough. Like a tortilla rolled and baked for flaky easier goodness.
C:
Can you do this is cups not all of us have scale?
+mike gotswag I wouldn't recommend it, measuring by volume isn't accurate. You could use the google converter (just search for "unit converter"). A basic kitchen scale costs 4 - 10 $, I think its a good investment.
Daniella
well ok
what if a lot of the butter chunks stick out?
l would like to know how to make a cake from scatch.
Fun fact: Danish Pastry is not really a Danish invention. The basic recepy originates from Austria. In Denmark it is known as Vienna-bread, after the Austrian capital.
not enough butter in this recipe but at least it's easy and quick to make
Thank you for this well presented video. Especially for giving the correct
measurements. There are many videos out there, I am long time baker and yours is the best!
+Rochelle Castro Thanks for your lovely comment!
Daniella