You are so thorough in showing your process. It is so helpful that you explain everything and why it is important to do certain things! I tried a recipe for danish pastry from another video and my butter got too warm and started melting into the dough. I'll try to salvage it but I wish I had just watched your video in the first place, lol. Thanks for the great video!
The enzymes in the diastatic malt powder that helps break down the starches into sugar can be found in buttermilk and yogurt. SO, if you don't have the diastatic malt powder or can't find the diastatic variety of malt powder simply substitute the water in the recipe for cultured buttermilk. or plain yogurt(Greek yogurt works best). Just a FYI for educational purposes. BTW, many of your European butter products is cultured(meaning it contains those same enzymes).
And after reading and absorbing that tidbit of information you will discover why cultured buttermilk and flour works well together. Like for the batter of fried chicken(and buttermilk pancakes, waffles, etc.) If you want to make a really sweet rice then rinse the rice in water and THEN soak the rice in cultured buttermilk. If you cook it in the buttermilk and don't drain it off and then use water then be extra careful not to let the milk boil over onto the hot element or gas flame. Disaster could ensue...
+lwblack64 Diastatic malt is rich in alph- and beta- amylases and proteases. Buttermilk and yogurt will have proteases and lactases, but not amylases. You need the amylases in this case.
She is so right about weighing your dry ingredients! Once I started and noticed how much easier it helped my entire process, and how much it helped my final baked product I haven't measured dry stuff when baking since!
"I'm just going to use my hands because it's really easy" LOL... Stephanie, you are an intelligent, organized and talented instructor and cook. My hat is off to you. But after watching this I am resolute that I am just going to buy Pepperidge Farm and tell my bridge club I made the dough myself. You never cease to amaze me at your level of skill and communication skills. YOU GO GIRL
Mrs. Stephanie. Where do I begin? I came across this channel maybe a year and a half ago? I needed some quick buttermilk pancakes (I needed a dupe for Cracker Barrel). Your video was the first that popped up so I just clicked it and cooked it. It came out SO DELICIOUSS. Ever since then, I vowed to always look at recipes from joy of baking. I’ve cooked your pound cake, pretzels(last week), your banana bread, chocolate chip cookies, cupcakes, cinnamon rolls, you name it. My sisters wanted some homemade Starbucks Cheese Danishes for Christmas. So I typed in Danish recipes and yours popped up. I started these Danishes yesterday night and I was worried they wouldn’t come out amazing. (it is such a challenging Pastry to make) My back hurts, there is flour in my hair and on my cheeks, but let me tell you; these turned out DELICIOUS. They were golden, flaky, and the layers were so beautiful. It was a very long and tiring process, but my dad said it was a labor of love. (he actually said each fold was a “layer” of love haha). I just want to say thank you Mrs. Stephanie! Every recipe I have challenged myself to cook from you has come out deliciously! If my sisters call and ask me to cook a dessert, I always say “Does Joy of Baking have the recipe ?” If your channel doesn’t, it simply won’t be made. 🥰 Thank you. You have a true gift of patience and explaining the directions thoroughly. Your craft is greatly appreciated. (I wish TH-cam would allow pictures! Maybe one day 😭)
Wonderful video. I realize now why our ancestors were so svelte, if this was the process to have a Danish in the morning, calories consumed equaled calories used. Thank you for your hard work it was inspiring.
Hi joy I'm living here at Denmark but I never try to make Danish pastries. Thank you for encouraging me to try this. Maybe it takes time to make it but Danish breads are so yummy :) :) thanks again
Thank you! I thoroughly enjoyed watching your video, even though I realised very quickly that this recipe can't really be made in my kitchen. I just don't have enough work surfaces, and resting the dough in the fridge for an hour so many times would mean that I couldn't cook anything else in the kitchen, unless I was cleaning up the surfaces each time in order to cook lunch, then dinner, etc. However, I watched it to the end - so much precise painstaking work, beautifully done! I had no idea that Danish pastries were made like that - and shall value them all the more when I next get them from a bakery. This video brought back childhood memories of my grandmother making apple strudel. She made her own filo pastry on a huge kitchen table, covered with thick blankets, then with a couple of linen sheets, ironed over the table to smooth out every single wrinkle, then carefully floured all over to prevent sticking. Finally, a lump of dough would be placed in the centre of the table and gran would patiently, slowly, forever go round stretcing the dough using the back of her hands, until it covered the entire table and went over the edges. My job was to use the scissors and cut off the edges after the pastry was completely dry - I loved doing it. The pastry was incredibly thin and almost completely transparent - and then there would be little sprinkles of melted butter, followed by adding the filling and making a huge roll of the actual strudel, which would then magically fit into a baking tray - grandma's strudel was phenomenal! It would take all day! But I never saw so much effort and care put into a dish until I saw this video! Thank you for bringing back happy memories.
Yay. Missed your videos. Favorite baking channel. Love how you provide in both grams and cups since I am European (Norwegian), though I prefer cups since easier;)
This was such a good video and recipe, just finished baking them and they were such a success! I recommend keeping them in a little longer than 8 minutes for the second time baking because mine were a little underbaked in the center. Also, I used normal unsalted butter, and no diastatic malt powder, but still a huge success!
Rolling out my dough now to place the butter lock-in. Then the turns start. Three fillings, Apricot, Cheese and Almond! Thanks for the help and inspiration, Stephanie! ❤️ Fingers crossed! 🤞
@Ann Hutcheson A great big congratulations to you! I consider baking success one of my most enjoyable successes! Sheer fun in the kitchen, keeps me off the streets, as is sometimes said. Happy Baking.
Wouldn't it be nice to have an endless supply of these danishes, after all the time that goes into making them. I have to stop watching these videos, because I can't imagine spending all that time making something. They look wonderful though.
HI! You seem to be an exellent teacher I love the way you give precise explanation in a smooth and attractive way. I really appreciate what you have just taught me . Thank you so much
Stephanie, thank you for a great recipe and the best instructions I ever got! I did it all, including measuring the dough 😄 and it worked! These came out delicious. Just like you buy in a bakery. They are the real thing, and I made them! Can’t wait to try more of your recipes.
I need to make some calculations about timing if I want to serve these danish pastries for breakfast... Love your recipes and your videos, very professional and clear.
OMG Stephanie....that was a fantastic video and I wish I had your talent! I have never made a Danish/croissant before and I can "see" a disaster happening for me as I seen to be challenged when it comes to making dough/pastry. But again, as you have said before, "practice, practice, practice". Don't worry Stephanie, one thing is for sure, I'm not a quitter! Man, your Danishes really looked YUMMY! TFS
I've made these before and they are wonderful and buttery. The only problem is that they take so long to make and there is so many steps involved in making them. It's well worth it if you have the time to make them and the people to give them to.
That's what I say, too! She had enough dough for 2 really nice kringles, which I was counting on through the whole process! And then she made pinwheels? Pinwheels instead of kringles?😭😢 Oh, I have a recipe for that and its a one day process for pinwheels. But this type of lengthy process deserves the creme de le creme treatment- KRINGLES!
OMG Stephanie ,delicate,elegant recipe and I enjoy the sound of crunchiness when you try one ,I wish ,I was there.By the way delightful colours.Thank's for sharing this recipe.
HI Stephanie In Denmark these are called´spandauere, also called the bakers bad eye, if you put yellow cream in the middle. they are always eaten or breakfast.
Hi Stephanie I been baking different pastries from your web and these got burn and they are raw inside and very crispy on top. My oven was 400 f for 20 minuets. Also I was reading everybody’s comments to look for help but there no comments really that help me. I put them back to the oven and was when all got burned. This didn’t happen with the croissants there were delicious! Thank you you are amazing in the kitchen.
Do you have a top element in your oven? If so, when you bake the danish you want the bottom element turned on, but the top element turned off. If the top element is turned on, you will find that the tops of the danish will burn before the inside is baked through.
+BunnaySango I agree, I've got quite a good experience with bread baking and I have to admit it's the real culinary art and it requires a good amount of patience, especially the sourdough kind
+Joy of Baking I agree with you Joy. I love all your video tutorials and your baking recipes. And thank you for more advises for a yummy baked result. My co-workers loved my baking, and that's because of you. May God bless you more.
4/5/20 Excellent...no wonder they are so expensive.....they are a lot of work....as usual way too much work for me thank you , I'll just buy mine at the bakery.....wish I was your neighbor....I'd be at your house every day with my coffee...and even bring you one.....wow you are great.....
That would in Danish be called a 'Spandauer' normally filled with custard but sometimes with fruit. They are delicious! BTW here in Danmark, there is no such thing as a Cheese Danish. :) Love your vids.
Ooooh MAN😲 Watching the 3 turns and the rolled finished sizeof 24x9 inches, all the while I saw 2 nice kringles coming out of it 😭 It would have been nice to at least seen half in pinwheels lke you made and the other strip of 4 and a half by 24 inches made into a nice kringle😢 However, the pinwheels you made were GORGEOUS!!❤
Excellent video! Easy to understand and full of useful tips. Came to this site as I had tried making Danish pastries before using other recipes on the Internet and the instructions weren't as detailed as this and they never turned out as well as I hoped. If you arent going to bake them all at once when its the best point to freeze the dough? For example, would you freeze the dough after you have cut into individual squares and if so how would you do this eg lay the squares on top of each other separated with cling film or parchment and place in bag in freezer ??
Danish people rarely make it themselves as it is considered too complicated for amateurs. It is bought at ones local bakery, and mostly on weekend mornings.
Stephanie, I made the croissants yesterday and they turned out fabulous. I made only 6 using half of the dough, the other half of the pastry dough I froze in 4" squares between parchment paper so that I can make danish pastry in the future. my question is, can I use your almond frangipane on top of the danish prior to baking them or should I wait till their halfway done or all the way done ?
Fabulous video of puff pastry,, I can't wait to try it! I'm curious as to what brand of pots and pans do you have stacked in the corner of your kitchen?
Instead of the raspberry jam, can I bake them with cream cheese instead? If so, do I bake it with the Danish like you did with the jam or do I bake them and then put the cream cheese on after?
I only have active yeast...so if I activate that in water, do I still need 1 cup of tap water? I know you mixed all the dry ingredients first so add the yeast last then?
another great recipe, stephanie! but i do have a couple of questions. i don't have a marble countertop (my counters are square tiles, not good for rolling), but i do have a large wooden cutting board - any tips for using that kind of surface? also, could this recipe be cut in half and make smaller danish? i suspect that it would require a lot of mathematical conversions (which may be way over my head) but i like smaller danish - say 2.5" rather than 4" - more like a small snack/treat. p.s. was that the dog next door bothering baxter again? LOL. and i hope y'all will stay safe with the hurricane heading towards your area.
+Kali Dallas Thank you. It looks like the hurricane will miss us although we're already getting some flooding from lots of rain. You can use a wooden cutting board. And you can make smaller danish. There are two dogs next door and when they start barking Baxter just has to respond. :)
Stephanie.....would this recipe work if, after forming the pinwheels, you let them proof overnight in the refrigerator.....then bake them in the morning?? I would very much like to try this recipe, but it seems near impossible to have them ready for breakfast time.
I test in grams so I did mean 10g. Different salt types can have different conversions to tsp depending on the granule size so that may be why you see a difference.
All the Danish Pastries ive had almost paste inside the pastry so i always thought they were the 'traditional' ones but apparantly not. Are yours the traditional Danish or does it vary?
You are so thorough in showing your process. It is so helpful that you explain everything and why it is important to do certain things! I tried a recipe for danish pastry from another video and my butter got too warm and started melting into the dough. I'll try to salvage it but I wish I had just watched your video in the first place, lol. Thanks for the great video!
The enzymes in the diastatic malt powder that helps break down the starches into sugar can be found in buttermilk and yogurt. SO, if you don't have the diastatic malt powder or can't find the diastatic variety of malt powder simply substitute the water in the recipe for cultured buttermilk. or plain yogurt(Greek yogurt works best). Just a FYI for educational purposes. BTW, many of your European butter products is cultured(meaning it contains those same enzymes).
And after reading and absorbing that tidbit of information you will discover why cultured buttermilk and flour works well together. Like for the batter of fried chicken(and buttermilk pancakes, waffles, etc.) If you want to make a really sweet rice then rinse the rice in water and THEN soak the rice in cultured buttermilk. If you cook it in the buttermilk and don't drain it off and then use water then be extra careful not to let the milk boil over onto the hot element or gas flame. Disaster could ensue...
+lwblack64 Diastatic malt is rich in alph- and beta- amylases and proteases. Buttermilk and yogurt will have proteases and lactases, but not amylases. You need the amylases in this case.
Oh please...just watch the woman bake...enough of the analogy
Thank you... 😊
i've been watching this show for 5 hours. i really love this show.
I said this before, but I'll say it again...You are the best of the best. No one can hold a candle to you. Thank you.
She is so right about weighing your dry ingredients! Once I started and noticed how much easier it helped my entire process, and how much it helped my final baked product I haven't measured dry stuff when baking since!
This is the best explanation for making the dough I've ever seen. Thank you!
"I'm just going to use my hands because it's really easy" LOL... Stephanie, you are an intelligent, organized and talented instructor and cook. My hat is off to you. But after watching this I am resolute that I am just going to buy Pepperidge Farm and tell my bridge club I made the dough myself. You never cease to amaze me at your level of skill and communication skills. YOU GO GIRL
Mrs. Stephanie. Where do I begin?
I came across this channel maybe a year and a half ago? I needed some quick buttermilk pancakes (I needed a dupe for Cracker Barrel). Your video was the first that popped up so I just clicked it and cooked it. It came out SO DELICIOUSS.
Ever since then, I vowed to always look at recipes from joy of baking. I’ve cooked your pound cake, pretzels(last week), your banana bread, chocolate chip cookies, cupcakes, cinnamon rolls, you name it.
My sisters wanted some homemade Starbucks Cheese Danishes for Christmas. So I typed in Danish recipes and yours popped up. I started these Danishes yesterday night and I was worried they wouldn’t come out amazing. (it is such a challenging Pastry to make)
My back hurts, there is flour in my hair and on my cheeks, but let me tell you; these turned out DELICIOUS. They were golden, flaky, and the layers were so beautiful. It was a very long and tiring process, but my dad said it was a labor of love. (he actually said each fold was a “layer” of love haha).
I just want to say thank you Mrs. Stephanie! Every recipe I have challenged myself to cook from you has come out deliciously! If my sisters call and ask me to cook a dessert, I always say “Does Joy of Baking have the recipe ?” If your channel doesn’t, it simply won’t be made. 🥰
Thank you.
You have a true gift of patience and explaining the directions thoroughly. Your craft is greatly appreciated. (I wish TH-cam would allow pictures! Maybe one day 😭)
Wonderful video. I realize now why our ancestors were so svelte, if this was the process to have a Danish in the morning, calories consumed equaled calories used. Thank you for your hard work it was inspiring.
You bring us some great recipes, as always. Very well explained.
Thank you steff. These are worth a try. Have to say this. Love to see or hear dexter now and again. Give him a hug for me.xx
Hi joy I'm living here at Denmark but I never try to make Danish pastries. Thank you for encouraging me to try this. Maybe it takes time to make it but Danish breads are so yummy :) :) thanks again
Thank you! I thoroughly enjoyed watching your video, even though I realised very quickly that this recipe can't really be made in my kitchen. I just don't have enough work surfaces, and resting the dough in the fridge for an hour so many times would mean that I couldn't cook anything else in the kitchen, unless I was cleaning up the surfaces each time in order to cook lunch, then dinner, etc. However, I watched it to the end - so much precise painstaking work, beautifully done! I had no idea that Danish pastries were made like that - and shall value them all the more when I next get them from a bakery.
This video brought back childhood memories of my grandmother making apple strudel. She made her own filo pastry on a huge kitchen table, covered with thick blankets, then with a couple of linen sheets, ironed over the table to smooth out every single wrinkle, then carefully floured all over to prevent sticking. Finally, a lump of dough would be placed in the centre of the table and gran would patiently, slowly, forever go round stretcing the dough using the back of her hands, until it covered the entire table and went over the edges. My job was to use the scissors and cut off the edges after the pastry was completely dry - I loved doing it. The pastry was incredibly thin and almost completely transparent - and then there would be little sprinkles of melted butter, followed by adding the filling and making a huge roll of the actual strudel, which would then magically fit into a baking tray - grandma's strudel was phenomenal! It would take all day! But I never saw so much effort and care put into a dish until I saw this video! Thank you for bringing back happy memories.
These turned out great!! Stephanie, you are a baking BEAST!
Yay. Missed your videos. Favorite baking channel. Love how you provide in both grams and cups since I am European (Norwegian), though I prefer cups since easier;)
Thank you Stephanie you made this look easy, I think I will give it a go before Christmas!
I love Danish pastries! Your version reminds me of the kind I can get at this local bakery near my home. It's so hard to resist going there!
Hi Stephanie. I like your teaching, you are so relax when you teach, and I enjoy and learned. Thank you.
This was such a good video and recipe, just finished baking them and they were such a success! I recommend keeping them in a little longer than 8 minutes for the second time baking because mine were a little underbaked in the center. Also, I used normal unsalted butter, and no diastatic malt powder, but still a huge success!
Rolling out my dough now to place the butter lock-in. Then the turns start. Three fillings, Apricot, Cheese and Almond! Thanks for the help and inspiration, Stephanie! ❤️ Fingers crossed! 🤞
Success!!!!! Yayyyyyyyyyyy!!!!!
Kouign Amann or bust!!! 👍👍👍
@Ann Hutcheson
A great big congratulations to you! I consider baking success one of my most enjoyable successes! Sheer fun in the kitchen, keeps me off the streets, as is sometimes said. Happy Baking.
Wouldn't it be nice to have an endless supply of these danishes, after all the time that goes into making them.
I have to stop watching these videos, because I can't imagine spending all that time making something.
They look wonderful though.
HI! You seem to be an exellent teacher I love the way you give precise explanation in a smooth and attractive way. I really appreciate what you have just taught me . Thank you so much
Stephanie, thank you for a great recipe and the best instructions I ever got! I did it all, including measuring the dough 😄 and it worked! These came out delicious. Just like you buy in a bakery. They are the real thing, and I made them! Can’t wait to try more of your recipes.
I tried your recipe and it's really good it's very moist and I love it my whole family loves it and thank you alot for sharing your recipe 💓💓💓
I need to make some calculations about timing if I want to serve these danish pastries for breakfast... Love your recipes and your videos, very professional and clear.
Stephanie, Love all of your videos. You're the best!
OMG Stephanie....that was a fantastic video and I wish I had your talent! I have never made a Danish/croissant before and I can "see" a disaster happening for me as I seen to be challenged when it comes to making dough/pastry. But again, as you have said before, "practice, practice, practice". Don't worry Stephanie, one thing is for sure, I'm not a quitter! Man, your Danishes really looked YUMMY! TFS
I've made these before and they are wonderful and buttery. The only problem is that they take so long to make and there is so many steps involved in making them. It's well worth it if you have the time to make them and the people to give them to.
That's what I say, too! She had enough dough for 2 really nice kringles, which I was counting on through the whole process! And then she made pinwheels? Pinwheels instead of kringles?😭😢 Oh, I have a recipe for that and its a one day process for pinwheels. But this type of lengthy process deserves the creme de le creme treatment- KRINGLES!
This Danish Pastry recipe looks so delicious 😋 Stephanie.
I'm 12 and I'm going to bake this! I'm a pretty good baker so I know I can do this❤👌🙌💪
You go, little Missy. You just had the best had the best teacher to show you the way.
Wow these are time consuming but well worth it going by the end result. fantastic thank you Stephanie
Thank you so much for giving always the gr and ml (same with inch and cm ;) ) -it makes it for Germans/Europeans so much easier :)
you are a great teacher of baking. Thank you!
OMG Stephanie ,delicate,elegant recipe and I enjoy the sound of crunchiness when you try one ,I wish ,I was there.By the way delightful colours.Thank's for sharing this recipe.
HI Stephanie
In Denmark these are called´spandauere, also called the bakers bad eye, if you put yellow cream in the middle.
they are always eaten or breakfast.
Hi Stephanie
I been baking different pastries from your web and these got burn and they are raw inside and very crispy on top. My oven was 400 f for 20 minuets. Also I was reading everybody’s comments to look for help but there no comments really that help me. I put them back to the oven and was when all got burned. This didn’t happen with the croissants there were delicious!
Thank you you are amazing in the kitchen.
Do you have a top element in your oven? If so, when you bake the danish you want the bottom element turned on, but the top element turned off. If the top element is turned on, you will find that the tops of the danish will burn before the inside is baked through.
A very clever way to form the butter layer❤perfect & effective👍🥐🐕
I love Danishes and Croissants.....basically any pastry 😋
Me too 😋
mis every time I was watching your demonstrate of your reciepe, I was take note coz I want to learn more. I love your all reciepe on here.
Stephanie your recipes are amazing 🎉😊
So pleased to find you use weighed measurements.
I wish the dough making was less time taking :)
Love both croissants & Danish
+heghineh Yes, it would be great if that was the case. But producing a great Danish or croissant is time consuming.
+Joy of Baking oh, that's true :)
bread making is an art. you can't rush art.
+BunnaySango
I agree, I've got quite a good experience with bread baking and I have to admit it's the real culinary art and it requires a good amount of patience, especially the sourdough kind
+Joy of Baking I agree with you Joy. I love all your video tutorials and your baking recipes. And thank you for more advises for a yummy baked result. My co-workers loved my baking, and that's because of you. May God bless you more.
4/5/20 Excellent...no wonder they are so expensive.....they are a lot of work....as usual way too much work for me thank you , I'll just buy mine at the bakery.....wish I was your neighbor....I'd be at your house every day with my coffee...and even bring you one.....wow you are great.....
i have been wanting to learn Danish dough, thanks Stephanie!!
Just so you know this could not be further from a danish dough sorry to say
love ur channel u make everything so clear I try ur doughnut recipe n it come really good thanks a lot😘😘😘
I love watching all of your video's.. Awesome !!!
I love the cheese danish. They are so delish...
There is no sincere love than the love ❤️ of food !
That would in Danish be called a 'Spandauer' normally filled with custard but sometimes with fruit. They are delicious! BTW here in Danmark, there is no such thing as a Cheese Danish. :) Love your vids.
Ooooh MAN😲 Watching the 3 turns and the rolled finished sizeof 24x9 inches, all the while I saw 2 nice kringles coming out of it 😭 It would have been nice to at least seen half in pinwheels lke you made and the other strip of 4 and a half by 24 inches made into a nice kringle😢 However, the pinwheels you made were GORGEOUS!!❤
good video Stephanie
So many good little tips. I like the frozen pot to cool down the countertop! ...now I just need a granite counter...
Excellent video! Easy to understand and full of useful tips. Came to this site as I had tried making Danish pastries before using other recipes on the Internet and the instructions weren't as detailed as this and they never turned out as well as I hoped. If you arent going to bake them all at once when its the best point to freeze the dough? For example, would you freeze the dough after you have cut into individual squares and if so how would you do this eg lay the squares on top of each other separated with cling film or parchment and place in bag in freezer ??
They looks delicious.Thanks a million
The Great British Bake off had to do their puff pastry for only 4 hours! wow that must be hard.
Mmm, looks delicious.
hungry4danish whatsdrawofphoto?
Lots of work but great reward.💖
Hello your recipes are very interesting impressive 👍 i always watching your videos n enjoyed
No wonder the Danish never conquered the world. It takes them three days to make breakfast =P
+Benjamin Filbert Actually the Danish were Vikings too.
+Benjamin Filbert dude...lol
It may have been funny if he was correct but he is wrong and that is defo funny.
Mr Benjamin! Can you be my food critic please? Lol!!!
Danish people rarely make it themselves as it is considered too complicated for amateurs. It is bought at ones local bakery, and mostly on weekend mornings.
Thank you for a very comprehensive tutorial.
There is no need to roll cold butter. Let it come to room temp, roll it in the parchment paper, then put it back in the frig!
I love your videos!!!
Stephanie, I made the croissants yesterday and they turned out fabulous. I made only 6 using half of the dough, the other half of the pastry dough I froze in 4" squares between parchment paper so that I can make danish pastry in the future. my question is, can I use your almond frangipane on top of the danish prior to baking them or should I wait till their halfway done or all the way done ?
Fabulous video of puff pastry,, I can't wait to try it! I'm curious as to what brand of pots and pans do you have stacked in the corner of your kitchen?
+Robin R they are Staub pots.
Joy of Baking your show is really good... but plz mention the ingredients...
IM SURE THIS IS DELICIOUS BUT GOODNESS . SO COMPLICATED AND TIME COSUMING. I PREFER A SIMPLER RECIPE.. THANK YOU FOR YOUR INSTRUCTIONS
Great recipes I loved !
prefer to buy them...it takes for ever!
Thanks for your cooking. sweets
Wow i love it ,thank you very much Muah
Danish is my favorite
Great 👏 very well explained 🤗excellent thank you for sharing this video 😘
Hallo joys .....from Indonesia...in Bogor city
For how long can i leave them unbaked in the fredge, i have done the third turn.. Thank you very much, you are amazing
Stephanie, when you beat the dough with butter laminated in it already, wouldn’t you crack the butter?
Instead of the raspberry jam, can I bake them with cream cheese instead? If so, do I bake it with the Danish like you did with the jam or do I bake them and then put the cream cheese on after?
The Danish have risen!
Stephanie, what is the difference between the danish dough and the croissant dough? Thank you.
Could you make pecan pleat pastry.. i dont think any one made so far in youtube
Can you please teach us how to make baklava & turkish delight
Thanks for the delicious recipe ,, can i make with the same dough a pecan maple plait ? Or that one have to be with puff pastry ??
Hi Stephanie, can we use the frozen puff pastry dough that we find in grocery stores?
I only have active yeast...so if I activate that in water, do I still need 1 cup of tap water? I know you mixed all the dry ingredients first so add the yeast last then?
Hey! What is the alternate for egg wash? Can I brush some milk
This looks so gooooood
another great recipe, stephanie! but i do have a couple of questions.
i don't have a marble countertop (my counters are square tiles, not good for rolling), but i do have a large wooden cutting board - any tips for using that kind of surface?
also, could this recipe be cut in half and make smaller danish? i suspect that it would require a lot of mathematical conversions (which may be way over my head) but i like smaller danish - say 2.5" rather than 4" - more like a small snack/treat.
p.s. was that the dog next door bothering baxter again? LOL.
and i hope y'all will stay safe with the hurricane heading towards your area.
+Kali Dallas Thank you. It looks like the hurricane will miss us although we're already getting some flooding from lots of rain. You can use a wooden cutting board. And you can make smaller danish. There are two dogs next door and when they start barking Baxter just has to respond. :)
Hi, could you please make a Champagne Bottle Cake? I really want to learn how to make one :D
Good job 👏
Please subscribe
what a perfection
Stephanie.....would this recipe work if, after forming the pinwheels, you let them proof overnight in the refrigerator.....then bake them in the morning?? I would very much like to try this recipe, but it seems near impossible to have them ready for breakfast time.
Yes, you could do it that way.
Blackstar wants some....fresh n warm
very descriptive.
I’m making the Danish pastry recipe. I was wondering if you meant 15 grams of salt because 2 1/2 tsp equals 15 grams on my scale.
I test in grams so I did mean 10g. Different salt types can have different conversions to tsp depending on the granule size so that may be why you see a difference.
Wondering if waxed paper would be good to cover the egg washed pastries for the last rise?
That should work.
All the Danish Pastries ive had almost paste inside the pastry so i always thought they were the 'traditional' ones but apparantly not. Are yours the traditional Danish or does it vary?
+Kori Skene There are different ways to make Danish with many different fillings.
perfectforbreakfast
Finally , yaaaaaas
Hi Stephanie. Can I freeze the Danish? At what point do I freeze them!!
I freeze them after I bake them off.
Can I freeze the dough to only use half?
Officially now your longest video. Time to put the kettle on :P
What would I do differently if I wanted a cream cheese filling instead?