How to Make Custard Filled Danish Knots by Hand
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- Опубликовано: 6 апр 2024
- It’s quite fun to make this type of dough with the grating frozen butter, folding, rolling, and chilling steps, so I thought why not make another video with it. This time we’ll not only laminate the dough with loads of butter, but we’ll also layer it with custard.
The method is almost identical to the one we used in both the kouign-amann and pain aux raisins videos, so if you have made any of them you should be able to make this very easily. And even if you have never made anything like it you should be able to after watching the video.
📖 Get the recipe ➡️ www.chainbaker.com/danish-knots/
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Хобби
📖 Find the written recipe in the link below the video.
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This looks great! going to make this on the weekend.
I must confess, this is my first bake in over a week (yikes!!!) The process for the yeasted laminated dough went smoothly - allowed the prepped dough to sit in the fridge for about 30 hours prior to final shaping.
Shaped 10 knots (plus a tiny knot made from the dough edge trimmings) - placed in “jumbo muffin tins”(slightly larger than the baking cups in the video), allowed them to proof for about three hours until nice and puffy, applied a double egg glaze, then topped with sugar nibs and a very light sprinkling of flaked sea salt. Baked for about 28 mins at 375F (no fan), rotating the pans to brown them more evenly. The sweet buttery aroma from the kitchen was heavenly.
Quickly and gently removed the knots from the pans and reluctantly allow them to cool before I tried them - OMG, so light, tender, flaky, butter with just a hint of sweetness from the custard. The combination of a sugar-salt topping is a perfect complement to the extra rich buttery goodness in the fantabulous bake!!
Many thanks to Charlie for this simple to make yet with outstanding results bake!! (#322) Photos have been posted - YAY!! 205K subscribers - slowly, but surely we will get him to 300K 🏆🏆
Laminated dough AND custard - this one will surely be a WINNER!!! Just have to get past this week's baking. so maybe next weekend - supposed to rain for 10 days in a row.
I loved it!! They were solo delicious, thank you for teaching us how to make them ❤
Crustffins XD I'm still waiting for more in depth "Principles of Baking" video about potatoes ;) Also we haven't seen "Flint" for a while...
These look absolutely delectable! Yummy! 🩷🌹
Proud butter lover here. This recipe looks heavenly! They're really beautiful rolls too.🧈❤
Prepared two batches of yeasted laminated dough for the Danish custard knots and the custard filling on Saturday. Sunday afternoon shaped 24 knots and pre-final proofed the Danish knots and then into the fridge until early this morning.
Took them out of the fridge early this morning to come to room temperature while the oven pre-heated. Applied a double egg glaze, a sprinkling of sugar nibs and a light pinch of flaky sea salt before placing in oven. Oh, the heavenly aroma of the buttery pastries filled the kitchen. Such a flaky, buttery, sweet/salty pastry - they are simply loving it in the office today. Photos have been posted.
Always taking it to the next level. Awesome work! :)
I've recorded the pain au chocolat video already btw ;)
@@ChainBaker I do try 😆 -Whoo hoo - I can hardly wait for that one!!! Did you use chocolate batons or just cut up a chocolate bar?
@Jeepy2-LoveToBake i just cut up a chocolate bar. Worked pretty well 😄
@@ChainBaker Great, then I shall do the same when it comes time to make them 🤩
This is a wonderful recipe and with the updated simplified lamination process! I prepped two batches of the dough and the custard last night - will shape them later today, slightly smaller - using cupcake tins for baking. Will final proof for 2+ hours, then in the fridge overnight, allow to sit out for 2 hrs before baking in the morning to share at the office for "Eclipse Day", along with some eclipse-themed cookies.
Charlie has 211K subscribers - please continue to share your bakes with family, friends and colleagues and share photos on your social media channels (including links to Charlie's YT), asking your followers to subscribe to his channel. His videos have been helping so many of us become better bakers - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral..... Go "Team ChainBaker"!!
Your recipes are becoming the impetus for me buying some muffin tins lol, I *desperately* want to make these
😁
This channel recently convinced me to finally buy a scale and a few different shapes of baking pans while I was at it. And then of course once my mom found out I was interested in baking, even more pans showed up, lol.
Thank you for sharing ❤
This looks amazing!!
Owe I’m definitely having a go at this tomorrow.
These look so delicious, my stomach is crying, taste buds are crying
Ohhhhhhhhhhhh!!!!!!
Hello Charlie, could you please do a recipe on how to make "Pain Suisse au chocolat" (Swiss brioche)?
I'll add that to my list ✌️
Speaking about buttery-style playlist: what about your version of 'pan de manteca'?
I'll add it to the list ✌
@@ChainBaker good answer 😁 thank you!
Lieliski rosina radošo domu! Es no Tavas rough puff pastry mīklas cepu siera bulciņas, ēdāji ir sajūsmā.
Super! Siera bulcinas laba manta :)
I was looking on your Amazon page for those containers you placed the knots into to bake, did not see them
I bought them in my local supermarket.
Hey! my wife bakes bread in a baking bag. Could yo try this method? in my opinion it is similar / cheaper way to bake tasty well risen bread. For us - homebakers who doesn't bake as much it's great solution to save place for extra accesories.
It's ofc my opinion :)
I've never heard of a baking bag 🤔
When I try to get to the recipe:
No Results Found. The page you requested could not be found.
They look SO good.
While the videos are only available for early access, you'll find the written recipes in the Community Tab on the channel right here on RUclips 👍
Prepped the laminated dough and the custard filling this evening (will probably shape/proof/bake on Friday morning). I must admit - using the box grater for butter does not work well for me, so I searched online and bought a new grating tool - so far it seems to make light work of grating butter. 🧈 I pre-grated the butter and placed in the freezer - it crumbled nicely when it came time to add to the rolled out dough. 😊
The most important thing is that you made it work 😎
@@ChainBaker it is a pretty cool grater - it is in the shape of a circle and the blades are positioned where you can grate in a circular motion
@LanSmith-LovetoBake sounds efficient!
@@ChainBaker How about using the "seasoned sugar" from your Kouign-Amann as the topping?
yuh!
We can use same technique to make croissant?
Sure. It won't be the prettiest or best croissant, but it'd be good enough for me 😄
Can these be made into croissants?
Yes and no. They'll be croissants, but not the best ones 😄 it all depends on what you're after. With such a method there are tradeoffs.
Where's the intro in this video? I feel something is missing
There will be a few videos like this. I want to see how/if it impacts the channel.
[5:25] "fold the dough into three layers again."
Triple folds always bothers me. It folds custard to custard, then custard to dough, resulting in one fold getting double the filling. Folding in half, then another coat of custard, and folding in half again seems more logical and uniform.
Yeah I should try it that way next time ✌️