Professional Baker Teaches You How To Make DANISH DOUGH!
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- Опубликовано: 11 июл 2024
- Danish Dough and Spiral Raisin Danishes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Danish Pastry Dough
Yield: ½ kg dough
Makes: 24 individual Danishes
Active Prep Time: 2 hours
Resting Time: 8 ½ hours
Ingredients
Sponge
1 1/2 cups (375 mL) warm water (115 F/46 C)
1 Tbsp (10 g) instant yeast
1 cup (150 g) all-purpose flour (plain flour)
Dough
1 ½ cups (225g) all-purpose flour (plain flour)
1 ¼ cups (140 g) cake & pastry flour
¼ cup (50 g) granulated sugar (caster sugar)
1 tsp (5 g) salt
1 ¼ cups (285 g) cold unsalted butter, cut into pieces
Directions
1. For the sponge, mix the water, yeast and flour together by hand in a large mixing bowl, or in the bowl of a stand mixer (fit it with the dough hook for the next step). Let this stand for 5 minutes.
2. For the dough, add the all-purpose and cake & pastry flours to the sponge, along with the sugar, salt and ¼ cup (60 g) of the butter. Mix this using electric beaters (with the hook attachments) or in the stand mixer on low speed until the flour is blended in, then increase the speed by one level and mix, adding the remaining 1 cup of butter pieces, a little at a time, until the dough feels elastic but most of the butter pieces are still visible, about 2 minutes. Cover the bowl and allow this dough to rise for 30 minutes, then chill for at least 2 hours.
3. On a lightly floured surface, turn the dough out and dust with a little flour. Roll the dough out to a rectangle about 18-inches (45 cm) long and 10-inches (25 cm) wide. Bring the two short ends of the dough to meet in the centre, then fold the dough in half at the point where they meet (this is called the book fold). Chill the dough, covered, for just an hour.
4. After the first hour, bring the dough out and roll it again into a rectangle 18-x-10-inches (45-x-25-cm), turn the dough over and fold it into thirds. Cover and chill for an hour. Repeat this step again one more time, then cover and chill at least 4 hours or overnight.
Spiral Raisin Danishes
Yield: 12
Active Prep Time: 25 minutes
Resting Time: 90 minutes
Cook Time: 30 minutes
Ingredients
½ recipe Danish pastry dough
2-3 Tbsp (30-45 g) butter, melted
cinnamon sugar, for sprinkling
½ cup (70 g) raisins
1 egg whisked with 2 Tbsp (30 mL) of water, for brushing
½ cup (125 g) apricot jam or apple jelly
Directions
1. On a lightly floured surface, roll out the Danish dough into a 12-inch (30 cm) square. Brush the dough with melted butter and sprinkle generously with cinnamon sugar and then sprinkle the raisins overtop. Roll up the dough and cut it into 12 pieces. Place the Danishes onto a parchment-lined baking tray, tucking each end of the spiral underneath. Cover the Danishes with a tea towel and leave to rise on the counter for 90 minutes - they will almost double in size.
2. Preheat the oven to 375 F (190 C). Brush the risen Danishes with egg wash and bake for 25 to 30 minutes, until a rich golden brown. Allow the Danishes to cool for 20 minutes on the baking tray.
3. To glaze the Danishes, melt the apricot jam or jelly in a small sauce pot over medium-low heat (if using apricot jam, strain out the fruit pieces before using). Brush the jam or jelly over each Danish, let set for a minute and then serve.
The Danishes should be enjoyed the day they are baked.
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Хобби
Love her kitchen drawers where she stores her baking ingredients
They are key when you do a lot of baking!
Me too. They are my favourite things in her videos
I was thinking just how stupid they are. Looks like they would be a problematic mess to me
It's a studio of the baker, you understand that?))
Where is recipe?
As a Dane I can say that traditionally we do this in a slightly different way. We make the dough without butter. Then roll out the dough. Use ice cold butter and roll it out as well - yes you roll out the butter. Place the butter on top of the dough and fold it in. Then roll out the dough and butter carefully so you don’t squeeze out the butter. Fold the dough into a third of the size. Refrigerate. Roll out the dough again and fold into thirds. Refrigerate. Roll out the dough again and fold into thirds. Refrigerate. You now have 3*3*3 =27 layers which is the golden number for perfect flaky results. More layers and the butter will just absorb into the dough.
Thanks for sharing 🙂
How can u roll the butter if the butter turns solid once cold?
I am as well chocked!! Totally not a danish pastry.
Roll the butter? You mean whack it with a rolling pin shown by chef Paul Hollywood YT channel. 🤪
Europeans do this with croissant dough. Hers is a quick, close enough to croissant dough. also, This also looks like raisin cinnamon rolls. I've seen instead of cinnamon/sugar, they use egg custard with rum raisin (soaked in rum) and the extract is used for sugar coating instead of apricot jam, which is also nice.
Ms. Ana, I love the way how you explain every detail in cooking. And the way you keep everything ready for the next step is amazing. You're an inspiration. Thanks
She has flour in drawers! Amazing. In my kitchen drawers I have old potholders, wine corks, and matches.
Dear Anna, u r by far my favorite teacher of this medium. I have learned so much from you. As I have said before I wanted to be a pastry chef 50+ years ago but life threw a curve at me... but I still bake! My family loves my baking products and I love the cathartic feel when I bake. Now I will try this recipe. I place raisins in my Cinnamon Bun roll recipe but it is not the same as this recipe. So many nuances to baking individual doughs. My wife asks me why I need so many flours, creams and milks, butters? Etc etc etc. I just say, “ remember that last dessert I made”? ‘. Well it required special flours and cream! Thank you so very much Anna, you are a star 💫 in my galaxy of baking! Bless u!
It sounds like you have a very stocked kitchen Mike! We hope you keep on baking!
You are my favourite chef Anna. Million thanks, I was looking for this recipe.
They look delicious... I’ll definitely have to plan a day to make these. Love your kitchen btw!
I wanted to say thank you for this amazing recipe. I was so scared to try it, scared to fail, yesterday I decide to get over my fear and go for it, and boy was I pleasantly surprised. Thank you so so much, for facilitating this recipe. God Bless!
Thought I was the only one who gets scared to try recipes 😃.... I'm trying mine now... Been at it since Mid day... Omg I hope hope.... 😂
Oh my gosh I really want to make so many of your recipes when I have the tome on a weekends. This one in particular is one I have to make. Thank you Anna xo
It's always great to see your enthusiasm in the comments Angie! Happy baking!
I would love to try on this recipe one day. Thank you for the recipe.
You are so amazing Anna!!! Your channel is all I watch! You have taught me so much. Thank you!!!!!!🥰🥰🥰🥰🥰
Thank you so much for watching Mary-Jean!
Anna, I am a chef and really enjoy watching your easy to understand recipes. These Danishes are fantastic, Thanks.
Thank you for these veru good recepis!
Best teacher and best pastry chef - and dang it BEST KITCHEN EVER! Anna creates a great tempo to her videos and yet has all the time in the world to explain it - so it's well-paced and content-rich. I want that kitchen!
If you want that kitchen you will have to build your own TV set ;)
I love love love your kitchen :) and great recipes.
I made these today ....a bit smaller size but they came out so yummy .....thanks for sharing your recipes Anna
I learned few qualities of your awesome Danishes. Thanks, that was Awesome!
My favorite baking channel, ever❤️❤️❤️❤️❤️❤️
Thank you Erika!
Anna you are my Favourite !!! Im now your die hard fan. Your recipes are so simple and comes out so great.
So glad I found your website.... really miss seeing you on TV!
Thanks for amazing recipe , i have to try
thanks for the tips
I really love your video. Thanks for sharing it.
I enjoyed this way too much! Thanks so much!
I follow almost all of your receipt..and it turned so amazing result and delicious! Tq so much far from Malaysia 🥰🥰🥰
They look amazing
You are amazing Anna ! Thanks alot for all recipes you have shared to us . Love you dear from Indonesia ❤
Wow looks yummy thank you very much for the delicious recipe 😋😋😋👍👍👍👏👏👌👌
This Danish Dough recipe looks so delicious Anna.
Anna, that looks amazing!! 👍👍
OMG! These turned out terrific!!! So fragrant and flaky! Thank you so so so much for the recipe!!! Love from Qatar
Wow you so amazing. I learnt a lot from you.... Honour and Gratitude to you and your style of baking. You are extremely neat. 👌👌Blessings.
Very nice..
Looks so Delicious.
Thank you!
So amazing i lilke that Chef ann olson
Porque veo estos videos cuando tengo hambre... Anna eres lo maximo 💕💕💕
This is why I love Danish Pastry. I could never figure out why is so rich. Thanks for sharing.
Amazing recipe thank you a lot ♥️👌
I love this dough thanks
I will try , love Danish . Thanks for sharing Anna
Great to hear Saba! Enjoy!
Hi Anna really love watching ur videos...ur style ... ur love for baking. ..nd ur effortless making... just makes it so simple. ... lots of love from india
Looks so delicious
oh my god it look wonderful!
I love these so muchh😍
Wow, they look really good 😍
Dear Anna,
Thank you for these very good recipes and techniques. I learned a lot from you, now i can make beautiful and delicious croissants and danish pastries. My friends and their kids are naming me “mommy chef” and its all thanks to you. Love, Armida❤️
Impressed.want to try there in Georgia
I open a home bakery now because of you. I never had background in bakery but I love baking. I try your recipes and all work well... Thanks 🥰
That's amazing. Congratulations.
Gracias por tus recetas Anna, saludos desde Costa Rica.
Because of the video cooking the cake I got even more excited because my mom can make this video cake, of course it's creative
Love every bit of ur recipe
Thank you!
You are so amazing Anna... You are probably the most beautiful chef probably in the world
Great work
Amazing Receipe
Υπέροχο!!!wonderful!!!
I'm currently obsessed with this recipe and finally getting good after second try 😋 😍😍
Oh well done. Perseverance is key to getting it right 👍🙂
Danish dough takes much longer, but it is well-worth the effort... I love the cinnamon rolls` I love to watch my favourite chef Anna Olsen - she inspires me!
Wow you made me want to do it thank you ☺️☺️☺️☺️🤗🤗🤗🤗
Dear Anna another recipe for sunday's morning my family will be very happy thanks so much for you sharing,can't stop watching all you'r video have a nice week
Thank you so much! I'm sure your family appreciates your efforts!
I made you scones....twice in a 2 weeks. They are fabulous 👌
Very nice sharing 👍👍👍
Thanks for sharing ...
Wish I had money to buy these ingredients...it looks so good❤️❤️❤️Love from Swaziland
I need recipes
Anna, thanks for the recipe. Believe me I’ve baked this three times already and every time they turned out fabulous. I’ve never ever tried making danish before but your instructions made it look so easy for me to try. Many 👍 unfortunately I’m going to be fabulously fatter soon.
Varry good .👍👍☕
Anna Your videos are so therapeutic
I can go to sleep now feeling happy 😍😍😍
Sweet dreams!
1 vote for your kitchen organization! Good work!
Looks yummy
wow..amazing
Thanks for including the metric measure in the description.
Love your channel 💞 It's funny how what is called danish pastry out in the world, we call weinerbrød (Vienna bread) here in Denmark 😊 I guess it's always nice to "go abroad" and dream a little of traveling when you say a cake's name 😊
Singapore, love your baking
Thank you!
Thank you Ms.Ana Olson I learned a lot to cook your menu. My I make is Cinnamon rolls..thank you and Godbless I'm ur fans ms.olson
Thank you for your recipe.
You are welcome Sureerat, and thank you for watching!
Thank you so much Anna for your awesome videos! I would love to try and make these, is there any point where I can leave the dough in the fridge over night?
Wow very nice
One of my favourite when I was in Brussels... now in india and I missed it. and definitely will try thanks for yummy 😋 recipe...
Thank you for this recipes, usually I buy them chez le boulanger but now I will do them by myself 😋😋😋😋😋👍👍👍👍👍👍💐
That's great! Home made is always better!
I love it
Wow yummy 🤤😋🎉❤
,merci Anna pour votre magnifique Croissants
I so love your videos ty
You're welcome, and thank you for watching!
Mouth watering
So sorry - our ignorance (we are old). In Word you can paste the recipe if you use "merge formatting." Now we are very happy and will subscribe - thank you for all of your hard work - the pastry looks amazing!!!
Great job
MashaAllah. Very nicely prepared. You cooked with great care and plan. I like your channel. So you have some videos of Asian cuisines?
My all time favourite yum yum
Glad you like them! :)
Hello!!My Dearest chef..My beautiful Anna Olson..
Her explanation while making this entire recipe was so clean 👌❤ short and sweet 😎 thanks for the clear making of this dough👍😊😇
Thank you Sheebu!
Very nice thanks God bless
Wow Great Recipe. i will must try it. I am big fan of Your Channel from Pakistan. A lot of love to your all recipes
Yummm 😋 delicious
Thank you!
Thank you very mach!
Looking testy Danish ❤️
This is beautiful! 🥰🥰
Thank you!
I can’t stop watching her bake! I followed her chocolate chip cookies and it was a success. 😀
The main thing is 6 min22 sec and you full
Wow!
Hi dear Anna!Very nice!Very good!
Super Thank you 🛎🛎🛎🖐👍
My favourite
Zabardest 👍👍👍💖
Anna, first of all, you are amazing! Also, Can I use a food processer instead of a mixer, also, can I use all-purpose flour instead of the cake and pastry flour?