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.
@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
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
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🐇🐣
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
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! 😸😋🎊🎉✨👏🥳
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.
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?
Please can you upload the classic danish ring once sold at the non existent Percy ingles please.. I have been trying desperately to locate this particular family favour pastry far and wide but alas have failed!!
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.
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?
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".
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?!)
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.
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!
@@nikki_960 Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
@@nikki_960 Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
@@tanyaclementson9152 Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
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 have severe arthritis, but love to Bake, so my mixer is my best friend😊❤
A craftsmen that was borne with a gift. Not to forget a great teacher. Thank You!
I appreciate you.
I refuse to buy a mixer, people made pastries before mixers and so shall I.
Hello Paul, I'm so excited to see you on RUclips. I love to watch and learn from you.
Hooray!
Another lovely cooking video
Thank you for the up close video on working the dough then how to flatten the butter! Favourite Baker you truly are my Friend 🙏🏻
🤲🤲🤲🤲🌹
@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
I'm looking forward for Part 2. Thank you for the great lesson. What a beautiful dough!
Hi there Paul new subscriber I simply love you Avril here from South Africa thanks so much for the tutorial ❤
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
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🐇🐣
❤️❤️❤️🌹
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
El mejor de todos... Saludos cordiales desde Venezuela !!!
I love your honest cooking.
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
Good morning have a great dat much love netherland
Beautiful ,looking foreward ,to finishing it .Again so clear what to do ,you are brilliant .❤️❤️❤️
💕💕💕🌹
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?
🙏🙏🙏🤲🤲🤲🙌🌹
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.
I loved this video.. Straight to the point, kept nice and simple.. Thank you for the recipe ❤️💯🎶
Danke Paul, einfach nur phénoménal Liebe Grüße aus Wien👍👍
Hi Paul, would it be possible for you to do a video on essential baking spices etc for baking please? Thank you
I-mi place mult cand folosesti mana si nu mixtaru.. faci lucruri minunate..❤
Yummy, thanks for the clear explanation. I can't wait to see the chocolate part!
Hello how are you doing today?
I will be trying this recipe on Friday! One thing though, the word 'water' is missing from the recipe! Cheers!
That ribeye steak looks delicious😋👍
@@paulhollywood8642 thanks
@@paulhollywood8642 you're not the real one 😂
Thanks Paul! Love this 😀 ❤️ and I love to make pastry. I will be trying this!
Made it! Tastes amazing. Thanks so much!
This one was a crowd pleaser! 😀
Great fan of you!
Wonderful 🥰
Amazing
Hi Paul Hollywood that s great
As buttery smooth as a through-ball to Salah!!!!!
Hi new subscriber. What is strong flour? I'm in the U.S.
Bread flour
The 27 holy layers.
Thank you
can strong flour be replaced by all purpose flour? if yes, what should be the quantity?
Butter dough.
Butter dough 😁
Danish pastry is wienerbrød love it with butter. Tried it once 🙄
Lovely
Hello how are you doing today?
Thank you, Paul, so handsome by the way.
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
Please can you upload the classic danish ring once sold at the non existent Percy ingles please.. I have been trying desperately to locate this particular family favour pastry far and wide but alas have failed!!
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.
How much flour.. How much of everything. I. O. W. The ingrediants
Hi. Have old receipt but it do not have milk so this milk was latest adds to the this Danish Pastry Dough
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
@@zennus1 Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
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?
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
LOVELY THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME,
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.
How much of each pse
Gosh. I never realised how much butter went into those things
Great show. The slo-mo shite makes me insane though.
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?!)
In French croissant pastry it's alf watter alf Milk....
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.
If you have only salted butter how much should you reduce salt by
Reduce by half hour
What is strong flour
👍👍👍👍👍👍👍👏🏿👏🏿👏🏿🥰🌹
So cute aссent ❤🍰🍒😢
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.
@@Bobby-wn5yr Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
Hi, love your content! We at kolify would like to work with you! We sent an email with details!
Looking forward to your reply!
Is this a replacement for puff pastry? Can I just use that? Just waiting for the chocolate part..... :-)
Pretty much the same as a croissant
Hallo wir kennen uns?
🪷🛸🤩🌟🌈🙏💎🎼🧩🦋
😂😂😂 naming the layers
Nutella wtf 😵💫
Worst triangle I've ever seen.
Hi Paul Hollywood that s great