Danish Pastry

Danish pastry - base recipe - danish pastry bar

Описание:

Recipe: http://www.kvalifood.com/resolveuid/a...
Danish pastry is well known and well loved all over the world. And it is very good. But you can actually make your own danish that has an even higher quality that the one you can get from danish bakers. My father in law who is a skilled baker gave me this recipe. I have changed a few things in it though. His version used a special "folding margarine" I have replaced that with real butter, and that does wonder for the taste. But no matter what, it is difficult get a better cake than danish pastry. Which we incidently call "viennese bread" in Denmark :-S

Комментарии:

Nina The Horan пишет: There's no recepies on REAL Danish pastries except for this one, thank you! I'm getting tired of the bilka ones and I wanna make my own

kvalifood пишет: Almond extract is usually made from bitter almond. So you can try ½ tsp of that. Or perhaps buy the bitter almonds online?

SANB 777 пишет: would these still be good after a day of sitting out at room temperature?

kvalifood пишет: The machine is called the "Assistent". I believe it has had different manufacturers over the years. But if you google "assistent kithcen machine" you should be able to find more info.

Meli González пишет: I love Danish pastry. And I like your machine, What's the brand name of the machine?? I'd love to get one.


kvalifood пишет: I use salted butter.

kvalifood пишет: They age very well. 2-3 days.

Rita M пишет: I love this sweet !!! Do you mind if i'll try to do that, and i tell about your fantastic blog on my food blog and community? Let me know.
Rita M

Bonkerz Zyonkerz пишет: Excellent video, thank you!

no1jerzeygirl пишет: How much sugar, butter, yeast? Flour? no measured ingredients!


Amber Dean пишет: Such an amazing video and demonstration. I just LOVE watching a professional do this, amazing! Thank you so much for such an outstanding video.

kvalifood пишет: As flaky as croissant yes, but not quite as flaky as puff pastry.

Katrina Lit пишет: man!! mouth watery I love danish

SandyzSerious пишет: Excellent.

Natália Melo пишет: Oh my!! This must be delicious!! Thanks for sharing this recipe!
Greetings from Brasil!

michelle oster пишет: i have a very good question ....butter....salt or unsalted? mange tak !


kvalifood пишет: An equal mixture of sugar, butter and marcipan. But there is a link to the recipe in the videos description. There you can find the complete recipe.

kvalifood пишет: There is a link in the videos description to the complete recipe.

neriumsuitedher пишет: My mouth is now full of saliva. But this seems really hard for an amateur. Oh well, I love challenges.

leinsterUltra пишет: how does this guy not have more views? I've been searching for this every since I went to Aarhus in 2009, going to university solely for the amazing lifestyle. Cheers

garybsg пишет: Looks fantastic but what is remonce?

melany costa пишет: Hi i love the recipe and can't wait to try it, but i know that using Euro style butter makes pastries flakier, or is danish pastry not supposed to be as flaky as croissants or puff pastry?

MsMommaRose пишет: One cannot buy bitter almonds in the United States and the Marzipan recipe calls for 1 bitter almond. What would be a good substitute for that?

Nina The Horan пишет: There's no recepies on REAL Danish pastries except for this one, thank you! I'm getting tired of the bilka ones and I wanna make my own

kvalifood пишет: Almond extract is usually made from bitter almond. So you can try ½ tsp of that. Or perhaps buy the bitter almonds online?

SANB 777 пишет: would these still be good after a day of sitting out at room temperature?

kvalifood пишет: The machine is called the "Assistent". I believe it has had different manufacturers over the years. But if you google "assistent kithcen machine" you should be able to find more info.

Meli González пишет: I love Danish pastry. And I like your machine, What's the brand name of the machine?? I'd love to get one.


kvalifood пишет: I use salted butter.

kvalifood пишет: They age very well. 2-3 days.

Rita M пишет: I love this sweet !!! Do you mind if i'll try to do that, and i tell about your fantastic blog on my food blog and community? Let me know.
Rita M

Bonkerz Zyonkerz пишет: Excellent video, thank you!

no1jerzeygirl пишет: How much sugar, butter, yeast? Flour? no measured ingredients!


Amber Dean пишет: Such an amazing video and demonstration. I just LOVE watching a professional do this, amazing! Thank you so much for such an outstanding video.

kvalifood пишет: As flaky as croissant yes, but not quite as flaky as puff pastry.

Katrina Lit пишет: man!! mouth watery I love danish

SandyzSerious пишет: Excellent.

Natália Melo пишет: Oh my!! This must be delicious!! Thanks for sharing this recipe!
Greetings from Brasil!

michelle oster пишет: i have a very good question ....butter....salt or unsalted? mange tak !


kvalifood пишет: An equal mixture of sugar, butter and marcipan. But there is a link to the recipe in the videos description. There you can find the complete recipe.

kvalifood пишет: There is a link in the videos description to the complete recipe.

neriumsuitedher пишет: My mouth is now full of saliva. But this seems really hard for an amateur. Oh well, I love challenges.

leinsterUltra пишет: how does this guy not have more views? I've been searching for this every since I went to Aarhus in 2009, going to university solely for the amazing lifestyle. Cheers

garybsg пишет: Looks fantastic but what is remonce?

melany costa пишет: Hi i love the recipe and can't wait to try it, but i know that using Euro style butter makes pastries flakier, or is danish pastry not supposed to be as flaky as croissants or puff pastry?

MsMommaRose пишет: One cannot buy bitter almonds in the United States and the Marzipan recipe calls for 1 bitter almond. What would be a good substitute for that?
You'll Need:

2 cups unsalted butter, softened
2/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup white sugar
2 teaspoons salt
4 1/2 teaspoons active dry yeast
8 cups all-purpose flour
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract

Procedures : In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown