I like this method as its a short cut for the butter slab laminate precess but should be just as good! No accomplished baker needed this is very easy but time consuming and thats what creative displayneeds hey? A masterpiece knows no constraints 🥳
I have made danish dough several times and never seen it made like this. I think I prefer the proper way. Sometimes u just cant cut corners I think, but maybe I will try it this way and compare.
Interesting way to make danish. You make it very much like I would make pie dough, very little mixing to not incorporate the fat fully. I’m going to try it. I would normally add the roll-in after the dough is mixed and laminate it (3-3-4). I baked commercially in a handcraft family-owned bakery years ago. We called the danish kuchen shoe laces, but never made simple squares. We made pockets, stars, kolachki (rounded and pushed down in the middle and filled, butter rings, to name a few. Your fillings look scrumptious even if I am a fan of nut filling. Thanks for sharing.
I hate rerolling dough scraps. The second batch always is noticeably tougher, so I favor cutting pastry into squares. 😊 My audience is, for the most part, home cooks, so I try to keep this as simple as homemade pastry can get. 😉 The blueberry filling goes in or on quite a few of our baked goods including crepes which I seem to make almost every week. Thanks so much for watching and your wonderfully informative comments. 😊
Excellent job, Laurice. Might just give this a try (when I run out of shop projects). No farming this spring, for me, at your uncle Dur's farm, so have some extra time. Keep up the good work.
@@NSTH-cam1 yes, they were. Telling people what they can and can't do in their own homes isn't my definition of polite. I'd hate to see what your definition is.
@@NSTH-cam1 really? When they're rude? I think not. You must have me mistaken for a doormat. No one is under any obligation to watch, and I am under no obligation to refrain from replying as I see fit.
Really? Almost all supermarkets carry the dry yeast in a jar in NE Ohio. I’m surprised. I used to swear by cake yeast only, that is what I can’t get, but don’t really try anymore.
@@giacomopeters9988 This no yeast was last year when everyone thought the apocalypse was coming and toilet paper was being hoarded. Plenty of yeast and TP around now.
I haven’t tried to freeze the dough, but I should think it will be fine. If you decide to try, let me know how it turns out. I imagine it will need time in the fridge to thaw and on the counter before baking. 😊 Thanks for watching and commenting.
Sure, i make a large batch normally and just make up a kuchen or two and the rest of the dough I put in the freezer. My originally recipe was at least 20lbs of flour, so I had to learn how to reduce it for home baking. Even though I use about 5 lbs of flour now, it is still too much to make up at once - my wife would be mad! Too much bakery in the house! I recommend freezing the dough only, do not fill etc.
@@LauricesKitchen2010 actually yours is the shorter one the other is more time consuming every hour folding and sheet butter method. Thats why i am testing if this is a simpler way(yours) is same as the harder method
The pastry dough takes over a day to make since it needs time in the fridge. This wouldn’t be a suitable recipe to make in an hour and a half unless you are allowed to make the dough in advance. Once the dough is done you could probably put the rest of it together in under an hour and a half.
What did I forget to include? The entire recipe with all the different fillings is in the description box. And I include ingredients list overlays on screen.
I want the lemon curd and cheese. Looks delicious. In Sunday school we were lucky to get a cookie.
It's like a lemon square on pastry!😍
Those danishes look so delicious 🤤.
They were amazing!! Thanks for watching and commenting!!
I like this method as its a short cut for the butter slab laminate precess but should be just as good! No accomplished baker needed this is very easy but time consuming and thats what creative displayneeds hey? A masterpiece knows no constraints 🥳
I have made danish dough several times and never seen it made like this. I think I prefer the proper way. Sometimes u just cant cut corners I think, but maybe I will try it this way and compare.
ive made these two times so far & everyone loves them!! thank u so much!!!
That’s wonderful!!😊
They look amazing!
We greatly enjoyed making, and eating them. They are always a hit with guests. Thanks for watching.
You made me hungry thank you,will try
Thank you and you’re welcome. 😊
Interesting way to make danish. You make it very much like I would make pie dough, very little mixing to not incorporate the fat fully. I’m going to try it. I would normally add the roll-in after the dough is mixed and laminate it (3-3-4). I baked commercially in a handcraft family-owned bakery years ago. We called the danish kuchen shoe laces, but never made simple squares. We made pockets, stars, kolachki (rounded and pushed down in the middle and filled, butter rings, to name a few. Your fillings look scrumptious even if I am a fan of nut filling. Thanks for sharing.
I hate rerolling dough scraps. The second batch always is noticeably tougher, so I favor cutting pastry into squares. 😊 My audience is, for the most part, home cooks, so I try to keep this as simple as homemade pastry can get. 😉 The blueberry filling goes in or on quite a few of our baked goods including crepes which I seem to make almost every week. Thanks so much for watching and your wonderfully informative comments. 😊
You are a Diva in your own right!!!
Thank you.
Excellent job, Laurice. Might just give this a try (when I run out of shop projects). No farming this spring, for me, at your uncle Dur's farm, so have some extra time. Keep up the good work.
Thank you!! No farming this spring? Is he planting less?
Very well I LOVE really thankful
Looks amazing, I think your dog wants a bite haha
He got one. 😊 Thanks for watching and commenting.
Pass the plate me way. Looks delicious
So clear, with metric measurements included. The video is also free and yet you get lots of moans in the comments! Great job, thanks, Subscribed!
Thanks!! Some people don’t want to be happy or let others be happy either. 😊
That was awesome 🙏🏼👌🏻👍🏻❤️
Good job 👏
Thank you and have a happy holiday season!!
@@LauricesKitchen2010 thank you so much 😊
Please subscribe my TH-cam channel
What a treat! Thanks for the all the important factors on how to make this pastry dough.
Thank you, and you are most welcome. 😊
Cat on the counter where you're preparing food!!!
Yes. My cat, my counter, my food. Not really your problem. Cats are optional in every recipe.
@@LauricesKitchen2010 so rude
@@NSTH-cam1 yes, they were. Telling people what they can and can't do in their own homes isn't my definition of polite. I'd hate to see what your definition is.
@@LauricesKitchen2010 I meant you are so rude. You are the owner of this channel, you have to be polite with your subscribers
@@NSTH-cam1 really? When they're rude? I think not. You must have me mistaken for a doormat. No one is under any obligation to watch, and I am under no obligation to refrain from replying as I see fit.
What kind of fancy Sunday School did you go to, where they gave you danish? Those look delicious! I may try that for my next baking jaunt.
Still no yeast in the stores round here. Got this saved for whenever. Thanks Laurice.
Nice
Really? Almost all supermarkets carry the dry yeast in a jar in NE Ohio. I’m surprised. I used to swear by cake yeast only, that is what I can’t get, but don’t really try anymore.
@@giacomopeters9988 This no yeast was last year when everyone thought the apocalypse was coming and toilet paper was being hoarded. Plenty of yeast and TP around now.
Simple but still looks fantastic! Can I wrap and freeze for future uses just like store-bought puff pastry sheets?
I haven’t tried to freeze the dough, but I should think it will be fine. If you decide to try, let me know how it turns out. I imagine it will need time in the fridge to thaw and on the counter before baking. 😊 Thanks for watching and commenting.
Sure, i make a large batch normally and just make up a kuchen or two and the rest of the dough I put in the freezer. My originally recipe was at least 20lbs of flour, so I had to learn how to reduce it for home baking. Even though I use about 5 lbs of flour now, it is still too much to make up at once - my wife would be mad! Too much bakery in the house! I recommend freezing the dough only, do not fill etc.
Trying this today and another recipe for danish to see which works for me
This is a good one, but takes a bit of time. Thanks for watching and commenting. 😊
@@LauricesKitchen2010 actually yours is the shorter one the other is more time consuming every hour folding and sheet butter method. Thats why i am testing if this is a simpler way(yours) is same as the harder method
@@Oddleyme i will try its been more then 50 years since I made danish last time i was still in food trades high school in New York City
Hippetty hop!
What yummy pastry, Laurice, and you look so cute with bunny ears. What did you enjoy about making Danishes?
simp
can i know how long does it takes to make it? i need to do it for an exam about an hour and half..
The pastry dough takes over a day to make since it needs time in the fridge. This wouldn’t be a suitable recipe to make in an hour and a half unless you are allowed to make the dough in advance. Once the dough is done you could probably put the rest of it together in under an hour and a half.
Never heard danish-es. I wonder if it is a regionalism or modern English. I stopped baking professionally late 70s after graduating from college.
That’s interesting. I’ve only ever known of them as a danish, from back in the ‘70s. 😊
AMAZING YUMMY 😋 THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
Thank you. 🙂
Why the yeast in a pastry dough?
You could make it and find out. There’s also sugar and an egg in this dough as it’s more or less a cross between puff pastry and brioche.
Did you include the CAT hair in your recipe??
The cats are optional. It’s clearly spelled out on the front page. Do you include tetanus in anything you write down?
Fork nobody got time for that...😂😂😂😂😂😂...
LOL!!! I have my standards... on camera at least. :-D
Should write ricephow much error grams every thing she uses
I do. Look in the description box.
Very good but you write recipes how much every single thing you use
What did I forget to include? The entire recipe with all the different fillings is in the description box. And I include ingredients list overlays on screen.
your ingredient list is hard to read my god
That’s why the full recipe is in the description box.
You should know how to read. She gave you the recipe what more do you want?
@@LauricesKitchen2010 how much milk?
@@overloadonchanel it’s a 1/2 cup. For some reason YT took out all the line breaks in the ingredients list.
Sunday school, really? Otherwise your vid has some good points. Keep religion out of your presentation, please.
Get a frickin’ life. Or maybe, find find God. There was absolutely NO religion in this vid.