FLAKY HOMEMADE CHEESE DANISH (Beginner Friendly)
HTML-код
- Опубликовано: 30 сен 2024
- Get 30% off your first purchase of Cometeer with my link: cometeer.com/b...
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.
☕Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/bria...
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
RING MOLDS: amzn.to/2Hs9rYx
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
10" Chef's Knife: amzn.to/3gBwL4q
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN + RACK: amzn.to/34v7CSC
KITCHEN AID MIXER: amzn.to/33eQot4
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
ROLLING PIN: amzn.to/3CTE4i3
------
RECIPE
------
▪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.
---
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.
---
GLAZE (mix to combine)
▪500g or 3 1/4cpowdered sugar
▪30g or 3/8c milk
▪Zest of 1/2 lemon
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicso...
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#cheesedanish #danish #breakfastpastry
![ULTIMATE CINNAMON ROLLS AT HOME [Cinnabon Style]](http://i.ytimg.com/vi/sfHT7r4XoJY/mqdefault.jpg)
The pounding with a round object is also how you stretch out metal when forging. This is a Damascus Danish
Haha yeah I was just about to post, "In metallurgy this is called pattern welding". He does his hammer forging, folding and flattening. The only thing missing is the twisting. :D
O you mean like what I did to ur mom
Riveting!
Adorei o video
You sound like my husband, knowledgeable!
This has made me appreciate my favorite local bakery even more!
I tried making these and they turned out great. Just watch your baking time if you end up making them smaller; I found 12 minutes was about right for the size that I made. Also you don't need to pipe the filling in. A spoon works fine.
I followed the folding carefuly, Thanks very much for the details... Always thought it is hard to do but you made it easy for us.
The final result is magnificent , Thank you
Thanks for watching, Sammy
Just found my baking project for this weekend! I've always wanted to try laminated dough and this recipe seems like it will totally be worth the effort
a worthy challenge indeed
How was it?
@@ismeelikebeef568 I'm in the process of making these right now so I'll let you know 😉
@@Pfpfpfpfpf2020 ok ty!
@@ismeelikebeef568 ok so I made the dough last night and finished up with the filling/glaze/fruit this morning. They're rising for 90 minutes now and then they'll go in the oven 🤞🙏 I'll let you know that the final verdict is 🤩 the lamination technique with the butter went really well, so I'm expecting good results!
"The butter is trapped!"
Idk why it was so funny to me, but I audibly laughed when you said that.
Your dough recipe (measured by weight) is spot on, really good flavor and easy to work with. I didn't do the recipe exactly the way you did, but pretty similar. Turned out great.
"Now we got 2 creased rectangles...sick" I knew I subbed for a reason haha
🤙🏻🤙🏻🤙🏻
Hey danish baker here
In denmark we have 27 butter layers in our pastries, and we either use 25 or 50% butter.
Also in The beginning before we add the butter layer, you want to keep the dough as cold possible. We dont want it to rise until right before you put it in the oven.
Also the Way we would shape the pastry youre making “spandauer”, we would Cut the dough into squares, fold all the corners into the middle and give Them a firm Press so they dont Open up when theyre rising.
;)
Thanks for sharing
50% butter like proportions or 50% as in the make up of the butter is 50%…. Something
can u please make a tutorial videooooo
Fedt! In Denmark these are called spandauer. Also hilariously known as bagerens dårlige øje, which translates to "the baker's infected eyes". Meget lækkert!
Not wienerbrød?
@@jameshobbs wienerbrød is a little more general, referring to different Danish pastries with that similar flaky dough.
That's funny! I'm still giggling.
Without cheese, no danish bakery puts cheese in their pastery like that. Those Spandauer isn't with cheese, either vanillacream or jam of sorts. But yeah that there, surely do the "Bakers Bad eye" justice.
At the rural parts of DK we also call those "The ho*kers bad a$$ (Luderens dårlige røvhull)" - sweet child, many names.
@@jameshobbs wienerbrød is more just the Danish word for Danish pastry
First time viewer, love ❤️ the way you made the video almost as much as the pastry it’s self😹. Gonna try soon. Things I loved...it was short, to the point, no extra chit chat, just narration ( very cool from this end) which kept it interesting. Also I noticed you cleared out everything else in the kitchen/ background, which few people think of and can be very distracting. Good job! You seemed to think of everything. Only mention I would say is to slow your speaking down a little bit so I can hear and process the information. And....even your sponsor add was well done and I thought it was great that you did your own add. I might try the coffee because I’m living off grid right now and can be a pain in the butt to do the generator. Heating water is much easier. Thanks again, I’ll check out your other videos.
In 2016 I tried making these as a truly novice baker and the butter tragically melted out. Then I had the luck of visiting Denmark in 2019 and had the BEST pastry of my life (a chocolate glazed flakey cinnamon roll with this like, caramelized sugar on the bottom and it was so good it was sinful).
This video motivates me to try again, or at least just move to Vejle, Denmark and get in on their butter market 😄
Thank you for all the tips on dough and butter texture because TOO many videos just say "cold" which often leads to butter cracking and ruined lamination.
Yeah I’ve been there. Cracked butter sucks!
You do realize you were actually eating Wiener Brot?
If it MELTED the room was to HOT!Butter won't melt unless to warm SMH!
@@cindys.w.8566 It melted out while baking is what I meant. It's a common result for novice laminators. So yes, technically you are correct, in a way, the room (oven) was too hot!
@@BrianLagerstrom would this because they were too warm a room temp? Would chilling them before baking alleviate?
Adding this to my ever growing list of your recipes I wanna make! The list is growing rather than shrinking, but I'll defo be making them all.
Problem is once I make one of your recipes, it often becomes a fave and then I keep making that again instead of trying new ones (vodka pasta and pesto pasta salad to name a few)
Dump 1/2 the icing onto the tray and rack because people love to waste food 😞 SLOW DOWN people SMH!
I cant bake anything,..but i made these unbelievably..im a pastry FREAK ..but i don't live near any decent bakery. Made these perfect first time..Unfortunately i ate an entire recipe in 24 hours. This is more like a construction project than baking. so if thats more like your thing, try it. These instructions work. Great for a Saturday night thing if your having a family breakfast gathering next morning ..Impress you new girlfriend and make your mom jealous !
Wow…this is a top-notch keeper instructional video on laminated dough. Step-by-step demo and guidance with many “aha” moments. My confidence was increased ten fold…now have the courage to take the plunge and get going! Thank you Brian…great job!!
Amazing. Glad YT served you the vid
"ten fold"
Could you do a home made cream cheese? It seems simple but I ran into some trouble this weekend with very small curds, I made it work but there doesn't seem to be a good source for it and there Also seems to be multiple methods a quick heat+acid method and a bacteria culture+rennet+time method.
Can't wait to make these Danish.
That looks delicious! Would love it if you'd make a video on how to make homemade jam :) Thanks!
Home run, Brian, home run! Bases loaded, bottom of the ninth, down by three, home run! I loved the lemon zest in the icing - perfect touch. Can you do a tiramisu recipe next? No rush, now that spring is here I'm done with desserty stuff for a while and......I have a freezer full of yummy danish. Oh, for the jam I used your recipe for the berry compote that you used in the waffle video cooked down further with a little extra sugar added in with the maple syrup.
Woah! That’s a great idea! So glad these worked for you great job
Ah yes, a beginner-friendly danish recipe that calls for made-from-scratch puff-pastry dough. Basically makes itself.
That's gonna be a hard pass from me dawg. Laminated pastries are absolutely something best left to bakeries.
What beautiful delicacies. You absolutely crushed it Bri.
Thanks, man!
This is called INSTANT COFFEE, not freshly brewed coffee. YUK
I would say making your own yeasted flaky pastry is NOT beginner friendly. Beginners don't tend to have a stand mixer apart from anything.
Oh my goodness they look delicious! You're right when rolling out the butter and also rolling out the dough with the butter it is so satisfying to watch.
Thank you Brian this was awesome.
Love watching that part butter and dough blending . The folding again wrap and put in fridge
Onyx Coffee! They're from my town! (Also my son is crazy about cheese Danishes; can't wait to make this recipe)
"it tastes like nut ... " sounds like a slam dunk for MEEEEE!!! HAHAHAH
Dude..you just tossed all those leftover dough scraps? Can’t respect you as a baker.
B-man, if I may, please watch James Hoffmann's YT on "The Ultimate Aeropress Technique". If you can go thru the 87 step process of laminating Irish butter for cheese Danish, I feel confident you can make a solid cup of coffee! You 🎸 🤘 #irony
Haha yeah I guess I could prob figure it out
Bri guy...I have forsaken you. I see now that you made this butter block, in the same way you did it for croissants, but I skipped over that part of the video because I thought you did it like how other youtubers do it, with like origami like precision and patience for folding/unfolding one piece of paper. this 2 paper butter block is honestly genius. I should have gave props to it last time you did it. Butterblocks were my biggest hangup for making laminated dough, but I'm so excited to make many flakey treats in the near future.
Love the Danish as a Dane 🇩🇰 🇩🇰 🇩🇰 ! You should really try to make a "rugbrød" = Rye bread !! 🇩🇰 🇩🇰 🇩🇰
Danish Rye is on the list for sure
“Tastes like nut”
Sorry can’t watch any more - stressing me out with your verbal diorrhea
Hey, that Joven coffee comes from a roaster in my area. They raise money to help educate the next generation of coffee farmers. I think that's a cool program.
Damn good recipe, easy instructions, well done!
Not too sweet, buttery deliciousness.
French Presses work great for full flavor experiences.
Holy crap I’m just going to buy them 😂
Could you maybe speak a bit slower please - you make me anxious 😬
Adorei, vou tentar fazer
Here I am now considering buying a stand mixer so I can have these every sunday for breakfast and any day that ends with Y. I LOVE THIS SO MUCH!!! Thank you as always Bri for the recipes!
Thanks for watching Ram. Try it
You need a stand mixer anyway because they’re awesome! So many different things to make with it! Mine makes me feel like a baller baker!
0:31 thank you for using the metric system
Nope...noooooooope...made layer dough in culinary school and was like, "I'm never doing that again". lol
I use a ziplock bag to form my butter,
You are speaking my love language. Thank you for this. I have been so intimidated by laminated dough... you make it seem so easy. I will give this a try soon! :D
You can do it! Let me know how it goes.
+1 for saying that more things "slap"
100% Whole Wheat Bread! I dare you!!! Congrats on the channel popularity, Bri!
I did a 75%r last year. Check that one out! Cheers
I'm totally gonna make this 😍💅🏿
I made them today and they are absolutely the best. Very flaky and delicious 😋!
10:33
1 oz = 28.3 g
1.5 oz = 42.5 g
2 oz = 56.7 g
إهدار فى الوقت وإهدار فى كريمة التزيين.فيديو سىء جداً.👎
Ahh 540 grams didn’t equal 4 1/3 cups I am hoping I can fix this mid way though!!
Totally going to “make this thing”! Great video, thank you!
9:40
3 inches = 8 cm
4 inches = 10 cm
Wow this looks delicious! I am hesitant to try
Just found your channel😀
These were absolutely perfect. I am making them again right now!
Made these today and they were EXCELLENT, I went too heavy on the cream cheese filling and not heavy enough of my strawberry jam. Next time I’m switching up those ratios
These look really REALLY good, but it appears to take all day with so many multiple steps to complete. I'm sure they are deliciious.
I use a 1:1 blend of all-purpose and bread flour. This is a great instructional. Love the "butter slab" technique.
How does it come out with that blend pls? I was trying to look at the difference between puff pastry and croissant pastry flours.
Try a pinch or two of salt in the egg wash..it thins the egg just a bit, and adds flavor, and changes it a bit glossier..maybe deeper color..you can add more salt than just a pinch if you want that salt snap too..something about a bit of salt in the glaze I like in dessert pastry..
God bless our chefs, because after watching this I’ve decided that $5 box of Cheese Danishes t the grocery store will do🤣
FANCAY FRIEND!!!!!!!!
But how do you get the filling yellow?????? Yellow food coloring????
Assuming you washed the shelf off well in the fridge.. otherwise you are transferring the nastiness from the fridge to the dough as you took that metal tray sat it on the cutting board took the dough off and moved the tray to set the dough right where the bottom of the tray just was ;-)
I am a dane and i have never seen a danish pastery with cheese for sale in any shops here and i lived here for all my life (47 years) .. guess the cheese thing must be an american thing so kind of wrong to call it a danish 😁
Bri .made these today 3/20/20 they didn't come out as pretty as yours did , I screwed up the butter part, I reversed it the parchment paper 😂 but they came out very tasty and delicious 👍 thanks again for sharing this recipe.
Parchment paper packet to trap butter into rectangle! Brilliant!
Hey Bri - a couple questions
- Any tips for this recipe if you dont have a stand mixer?
- I have a block of salted kerrygold on hand - will that work if I skip adding the salt?
Pfft. Stand mixer...
poser.
😂
Kidding, ...love ya Bro!
Just jelly I don't have one yet.
Hello Brian, I just discovered your channel a week or so ago and I'm absolutely thrilled! Can't stop making your recipes, and the danish are being proofed while I write. Just one question, all my doughs are much stickier than yours look, and I suppose it's because we live in an extremely humid environment. I hold back a bit on the water until the doughs are manageable, but have you got any better idea? Especially the "Big Dog" form the 3 ways of making bread with the same dough doesn't get as beautiful as yours. Thank you for sharing all these wonderful things!!
Looks delicious 🤤 Thank you for sharing. Great video, the best part was watching you eat the danish.
You’re seriously the man, dude
How about 'Bear Claws' ? Not with Yucky Almond filling, but the original Fig? Would be wonderful! Luv your recipes.
Great example of Danish pastry, I’m a Dane my self. But Danes loves a lot of that what we call “glasur” (the White stuff on top). Keep et up bro!
det er det bare virkelig ikke, aldrig om vi nogensinde bruger ost i wienerbrød.
Beginner friendly?!😮 The danishes came out lovely.
so yammy channer I love your video❤️❤️
DONT TWIST THE CUTTER! Rookie move! Twisting CEMENTS the layers
My bakery 4.50 ea. Danish but 6.50 whole loaf sourdough. WTF.
Looks fantastic!
But, the Time Involved, Wow!
Too long a process for me.
You made it look simple and that's good. Just wish that there was more time to devote to
Baking yeast rolls! ♥️😋😋😋
"Even a beginner, can get it right... To get it started, I graby my stand mixer..."
Ehm, You Keep Using That Word, I don't think it means what You think it means :P
Q:: What are DANISH called in DENMARK?
A:: AUSTRIAN PASTRIES!
FYI - in Denmark we consider this a pastry abomination! A real Danish pastry like this is made with vanilla custard or raspberry jam, NOT cream cheese! You savages!
Brian the Lord God, Loves you and keeps, He is you calling you and you should answer. Flames of judgement are the alternative.
Daaayaaam.
Looks great! My only concern is that this is how I get my morning coffee to achieve consciousness which means I'll need to get up at about 2:00 AM to make my Danish for my 8:00 AM coffee. Oh, I could make them the day before but it seems naughty to let them sit around for the next few days consuming them one at a time while they slowly go dry over about a 4-day period. Or someone else may get to them first.
THANK U SM this is going to be really helpful I’m trying to challenge myself a little it bigger than just good cupcakes and cookies hahaha
I am from Denmark, and that danish is called a "Spandauer med syltetøj". - (Spandauer with jam) - And there is no cheese in the recipe this danish.....but it shure looks delicius
Danish is not supposed to be super flaky like a croissant, it's supposed to have a sweet roll dough, like sweet bread, in the USA, anyway. This is just wrong.
I really don't understand why North Americans have such a hard time making coffee by themselves and spend a sh**load of money for Starbucks or silly plastic cups.
"I'm gonna show you how to make a cheese danish..."
No cheese filling, LOL
I may try this, but I will make mine with the cream cheese filling I use in my babkas.
Beginner: "Lets grab my 350$ blender"
Love the recipe and hints! But I wish youtubers would stop spreading this myth about KerryGold. It's grassfed - that's it. Fat content is pretty much the same. You have to buy true "European" style butter to get the higher fat content.
Did you have to much coffee?? You're talking so damn fast can't understand what you're saying. Slow Down
So I’m taking a culinary class and I’m interested in making these for the course, but to do so I’d need to create a standardized recipe. You’ve given all the information needed, but how long do you think the overall process takes?
Thanks for the great content you have great recipes thank you!
Nice video, but I'm not sure I'd call danishes "beginner friendly". Just my opinion.
As a dane i would never make my own pastery i just hit the local baker and go ham is useally pretty cheap too. But yea the Danish version of a donut in perspective with the US.
The coffee sounds yummy, but one-use products are not friendly to Mother Earth. Even if they are recycled, that’s not best. You know.
"I like to start with a gentle pounding" me too brian, me too
why do americans add cheese to everything? this was a perfectly fine Spandauer until the american "put more cheese on it" entered the building. make the filling with a simple creme of milk eggyolk sugar vanila and a bit of cornstarch or jam not both.
Says beginner can do it then IMMEDIATELY gets a stand mixer out…. Lol
Enjoyed the video despite the fact I would never do this unless I start my own You Tube cooking channel. Chocolate would be nice on the triangle versions.