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Danish Pastry Dough
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- Опубликовано: 30 окт 2013
- We take a look at making Danish pastry dough in part one of a two part program.
You can learn more about Ooma's at oomas.info.
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I just watched how you made all those pastries from that dough before I discovered how you make the dough now I’m really in business thanks so much you are just an excellent baker!
Thank you very much for this recipe!!!
Mine’s in the oven right now and they look great and smells good. And wait...
Oh they taste amazing. Love them
Very clear direction. Thanks for sharing.👍👏🏻
Your experience n wisdom in the kitchen shows through . Appreciate the sharing :)
Thank you! Hope you try it.
I had to make an adjustment regarding the time to let the dough rise. It took 90+ minutes to more than an hour for the dough to rise, which is about the normal span of time for any yeast dough to expand.
Other instructors recommend chilling the dough after each fold. While I did all my rolling and folding in one session as indicated in the video, I'm following the advice to chill the dough between folds the next time I made Danish sweet dough. Aside from that, my pastry turned out wonderfully.
Absolutely delicious . Crispy outside ,soft and fluffy inside . Tks so much for sharing :)
You are always so nice, Anne. Thank you!
I love your folding technique. I am anxious to watch the next video on shaping pastries.
Thank you! Glad you are enjoying it!
thank you! thank you! thank you! i so appreciate this recipe and the techniques!! thank you!
Michelle Ridad you are so welcome! I love making this recipe and the results. Let me know how you do! Send photos of finished products if you can!!
have not tried the vinegar in this dough but have used the vinegar many times in regular pie dough and it does, in fact, make it flakier. Good idea - I will try on this dough, too!
All we need at home to bake is breaking rules, i am full to the brim with all the waiting time to make those layers, i will be persistant next time..... thank you for the energy.
Yeah don't persist, a little time in the fridge will not kill the pastry, you lose butter and create a mess of cleaning by letting the butter soften.
u made it easy fornme.thank u. i must try ur way.
I am so glad - hope you enjoy making it! It is fun and delicious!
I have had a jar of Red Star yeast in my freezer for 6 years. Lasts forever. I make my own vanilla too.
Hi,is this active yeast that you used or instant yeast? Thanking you
active dry yeast - I rarely ever use instant
This recipe looks so delicious..thank you..what type of yeast did you use plz?i also make my own vanilla extract..probably wont make it again cuz it was sooooo expensive to buy the vanilla beabs..i hate using it cuz its like liquid gold...its so good but i noticed it to be lighter in colour
I used active dry yeast - not rapid rise. It is expensive to buy the beans but the extract, per ounce, if far more. Yes, it is lighter in color but the taste is there!
@@oomabaker thank you...you did an excellent job explaining everything so thoroughly and they turned out so beautiful..i have active dry yeast but usually i let it proof in liquid bc if i dont they stay coarse..thanks alot..hopefully when im in the mood i will try out your recipe for sure
I heard a shot of vinegar makes it flaky, what u think?
I have used vinegar in pie pastry and it does make it much flakier - have not tried it in the puff but worth a shot!
is this the same s puff pastry?
Yes it is! I hope you try it and make some wonderful things!
Please tell me butter quantity. I mean weight
1 cup or 8 ounces
Thanks
We (dane's) don't put vanilla or any of the things you mentioned in our pastry dough, if we put any flavouring into our dansih pastry dough, we put kardemomme in it.
Vanilla is something we put in the fillings we put into the dough, like creme.
I appreciate your input! I am always learning - this is just one recipe I have from many years ago. I love cardamom but sometimes, it's nice to try something new. Happy holidays to you!
@@oomabaker But don't put too much kardemomme in the dough.
Hi Lee. we got to the point where we put our dough that had all its folds into the fridge for 30min and it has not risen like yours in the next video... why could this be?
Russell Soffer Russell, not to worry! When we do these shows, I have to make a number of doughs in order to show progression and not have to wait long times in between. I probably should have explained this. The dough you saw me use (risen) was in the fridge probably 6-7 hours before taping. You can use your dough after the 30 minutes. Just form whatever pastries you want and then let them rise at room temp - they should rise quite well. In the future, I will try to explain these as I go along. Thanks for the reminder to do this. Please let me know how it goes! Share pix if you can.
Alicia Danek thank you so much... i had many other thoughts going through my head. I left the dough in the fridge and will have a look tomorrow to see.
I looked all over for recipe for the cream chese filling but could not find it
+Bernadette Walker Oops! Sometimes I goof, like this time Try this
2 8 oz cream cheese softened
1/2 cup sugar
2 tbsps flour
1 egg white
2 tsp grated lemon peel
Beat altogether until smooth
I will add it to the website in a bit! Thanks for the catch!
+Alicia Danek thank you, have you ever made almond paste for the croissants? If so do you have a recipe for the paste?
+Bernadette Walker I have not made my own almond paste - I usually buy it - but I have made frangipane which is very similar and here is the recipe that I use (I love this stuff!)
FRANGIPANE
1/2 cup soft butter
1/2 cup sugar
1 egg and 1 yolk
1 tbsp apple juice (or brandy)
2/3 cup ground almonds
2 tbsps flourBlend the butter and sugar till light. Mix the flour with the almonds. Add the egg, yolk, juice and almonds and blend well. Set aside.
thank you :)
I made the dough and it came out great. Only wonder I see some recipe out there that does not use yeast for puff pastry. I wonder if theirs is more flaky? what you think?
Oh no, no, no! Take the extra time - put the dough into the cooler to chill a bit then proceed.
yes, you are right - it should be chilled as much as possible - I was in a rush to finish this as we started late in the day (I have no crew, just me and my husband who does the taping) and I would still be taping after midnight. AT any rate, it worked out great in the end
My thoughts exactly...
Some things you just can't rush!
I can still see Julia Child's making this pastry dough
butter is so expensive. I need a coupon LOL
yes it is! when it is on sale, I buy extra and freeze it
Alicia Danek yes, that's a great ideal it's exactly what I do to save and to always have it on hand.
don't you just love it???
Good video, the way you measure your flour is not the best, you need to sift it into the cup. You are compacting it by pressing against the side of the container.
I did not enjoy these... not sweet enough for my family so they went in the trash!
wow I am surprised and sorry!
All we need at home to bake is breaking rules, i am full to the brim with all the waiting time to make those layers, i will be persistant next time..... thank you for the energy.
yes, it does take time but the end product is worth it