FLAKY HOMEMADE CHEESE DANISH (Beginner Friendly)
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- เผยแพร่เมื่อ 19 ก.ย. 2024
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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.
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RECIPE
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▪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.
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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.
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GLAZE (mix to combine)
▪500g or 3 1/4cpowdered sugar
▪30g or 3/8c milk
▪Zest of 1/2 lemon
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#cheesedanish #danish #breakfastpastry
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!
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
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.
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.
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 😉
@@elisabethscott20 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!
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?
"The butter is trapped!"
Idk why it was so funny to me, but I audibly laughed when you said that.
"Now we got 2 creased rectangles...sick" I knew I subbed for a reason haha
🤙🏻🤙🏻🤙🏻
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"
French Presses work great for full flavor experiences.
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)
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.
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
Parchment paper packet to trap butter into rectangle! Brilliant!
0:31 thank you for using the metric system
Beginner friendly?!😮 The danishes came out lovely.
I can't tell you how happy I am to see someone use the best butter in the world. I love my Kerrygold Butter. The very first time I heard of Kerrygold butter came from my gym instructor. He was telling me that it doesn't go to your hips and thighs because it actually breaks down the fat in your system. Unlike other butters that go straight to your thighs, stomach and buttocks. I made this recipe and my boyfriend after eating one right out of the oven was floating and hugging himself in the air. I made huckleberry cream cheese danish and they were so good. Thank you so much for sharing your recipes. I have been a professional baker for over 30 years and always wanted to make cream cheese danish. I don't know why I was afraid. I make 6 tier wedding cakes and never give it any thought. Thank you again for sharing. Star
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
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.
What beautiful delicacies. You absolutely crushed it Bri.
Thanks, man!
Another absolute hit with this recipe. I would caution that it is not particularly beginner friendly (navigating the butter temperature is tricky), but I just followed the instructions and I'm sitting here, proud of the danish I made all by myself. Thanks for another great video, Brian
Your little happy dance at the end is so lovely I thought I was the only one who did that 😊
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.
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.
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.
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
You’re seriously the man, dude
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.
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..
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!
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
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’ve used that same coffee maker for years, mine has a thermal carafe. I also add a paper filter, it seems to cut down on bitterness. The danish’s look fabulous.
Umm, this was perfect. I really appreciate the attention to detail as well as the different options at each step
That was so enjoyable and satisfying to watch. I'd give anything to eat one of those right now
The closest to restaurant tartar sauce I’ve had! So good!
I remember making puff pastry for the first time, years ago, using a child's toy rolling pin. It worked incredibly well because it was too small and light to mash the butter into the dough, but its weight and shape were sufficient to get the flattening done. I'd go for that as the ideal tool every time.
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.
Adorei, vou tentar fazer
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 !
I made them today and they are absolutely the best. Very flaky and delicious 😋!
That looks delicious! Would love it if you'd make a video on how to make homemade jam :) Thanks!
Damn good recipe, easy instructions, well done!
Not too sweet, buttery deliciousness.
Years ago i made danish using Julia Childs recipe, they were the best danish ever, they got a pastry creme and fruit, apricot and cherry are my favorite, or lemon curd, or raspberry, or.......... 😊 I look forward to trying your receipe too, the cheese filling looks quick and easy.
Love the Danish as a Dane 🇩🇰 🇩🇰 🇩🇰 ! You should really try to make a "rugbrød" = Rye bread !! 🇩🇰 🇩🇰 🇩🇰
Danish Rye is on the list for sure
Best danish video I have seen so far. Very thorough and seem easy to make compared to what I see out there. Thank you for sharing.
You're wonderful. Thanks for the lesson. I've always thought making butter puff pastry beyond my capability but, thanks to you, I'm willing to at least try.
I made Danish Kringle for years. I like your lamination technique better. It looks easier.
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.
My Danish Grandmother loved this!
For shaping the sheet of butter, you can just toss it in a gallon-size ziplock bag and roll it out!
Made these today and they were flaky and WONDERFUL. I love danish.
I remember Julia Child making this, and it was so complicated. You have simplified it so I think I will give it a go.
I actually did it! Didn't turn out bad at all
The instructions on your videos are the best of any cooking channel on TH-cam, hands down ...r u listening every other channel on TH-cam? And today's product endorsement?💥💛💥
Very patient with making best and delicious pastries or any baking .
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.
Great tip for the butter!
One of my favorite sweet items! Some day I'll make these myself thanks to your expert tutorial and encouragement.
like the hack with the paper, definitely gonna try this recipe.
I hope you do!
Superb recipe. The tip about the butter between the baking paper is great.
I like this recipe a lot.
When I laminated dough in the past, all the butter ran out as it baked in the oven. What I like about your treatment of the dough is the folding in of the edges on the rounds and the corners on the triangles. I love the cream cheese filling as well. When it comes to Danish, there is no better taste than the crispy baked dough with the cheesy and glaze. Umm!
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 ;-)
These were absolutely perfect. I am making them again right now!
They look delicious, your explanation has been of great help to understand how to make them
How about 'Bear Claws' ? Not with Yucky Almond filling, but the original Fig? Would be wonderful! Luv your recipes.
Looks delicious 🤤 Thank you for sharing. Great video, the best part was watching you eat the danish.
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!!
I made these, YUMMY!!!! They did not come out as pretty as Brian's. Second half is proofing now so in about 90 mins I hope to have pretty danish. Thank you so much for another awesome video
Seriously ❗️don’t change a thing. I enjoy watching. Gonna share your dance moves.
Totally going to “make this thing”! Great video, thank you!
Omg, this episode looks like it took so much work. Thank you for sharing your amazing skills with us.
Thanks! It was a pretty decent lift in terms of filming and editing not going to lie
Thank you for the recipe! Maybe this will get me out of my croissant rut. I love croissant, but I also love danish, so maybe this will get me to try out something a little different. Also, I love the laminating technique you demonstrated.
Babish did a danish video once, your video is so much better! Thanks for always making quality cooking content.
I’d try both strawberry rhubarb jam and blackberry jam with some lemon juice n zest
Love your recipes and videos, especially Ciabatta and Etoufee.
Please show how to print the recipes.
Thanks
Please do a segment on making Bearcalaws and almond wreaths, walnut wreaths...love that bear claw filling.
Thx dude
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
With so much going on in the world- I look forward to your videos as a mini escape from all the craziness!
oooh! That looks SO good!
Beautiful 😍 I've tried a few different recipes and I'm going to try this one
Always on time. Thanks for all your videos!
This looks incredible! Though all that work with the dough I was expecting something more exotic for the cheese mixture than cream cheese. Any suggestions for something maybe a little more funky for the cheese mixture?
You could try adding some goat cheese and/or lemon zest to the mixture.
Great tip on the butter brand Brian..looks yummy and I’m definitely going to make these👍🏼
Lord hammmercy! 😋♥️ Thank you Bri! I can’t wait to make and eat that thing!
10:33
1 oz = 28.3 g
1.5 oz = 42.5 g
2 oz = 56.7 g
Ah yes, a beginner-friendly danish recipe that calls for made-from-scratch puff-pastry dough. Basically makes itself.
Love your channel. I'd cut into squares fold the corners in and make pinwheels.
Thank you for the conversions.
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.
Beautiul & delicious looking results! I cant wait to try it. And thank you for the tips about the butter brand!
Nice video. Now I’ll go to my local bakery and buy a danish.
this looks so ridiculously good
Kudos to you. Think I had a quick nap during rolling. Love. Yum
So satisfying to see this wonderful!!
These videos make be soooooooo hungry
I for real want to use this recipe and tweak it to make Starbucks Sugar Plum Danish - excellent video!!!
Oh hell yes will be making this thanks for sharing this recipe