Tried your recipe from your website. Got a little confused as other recipes called for milk so I ended up doing a hybrid but anyone who makes this - her tips on letting it proof enough one you have the croissant shape - that is sooo important! I nearly baked to early as it was already 10pm and 3 hours of proofing but I left them another hour and so glad I did! They are super cute tiny little pastries
Yay so glad you tried it! You can definitely sub the water for milk, it will just add a bit more flavor and likely a tiny texture change in the dough instead of the water! And yes our biggest struggle in making these the first time was proofing!! It can be very frustrating when you bake them too early (speaking from experience 🥲)
I could not complete watching without telling you how good your video is. I feel I can make these pastries perfectly with your wonderful instructions. Congratulations on your good video. Thank You
When we were in Copenhagen earlier this month, we were told that the danish pastry also incorporates sourdough, which differentiates it from the typical Parisian pastry… wondering what your insight is on that info? We’re still learning and so happy to have found your channel!
oh how interesting!! We thought the main difference was the inclusion of eggs in the dough. I bet some bakeries do leaven the pastry with sourdough and it's probably great, we just use regular yeast since it's much more available to the home baker!
Thank you! I will be making this recipe this week. I have tried one other laminated weinerbrod recipe but it required endless heating of frozen butter then many foldings. This recipe and video have given me hope.
Thanks for leaving a comment, hope the recipe goes well! We do also have an "easier" version that we posted on the website if you're up for making it all in one day instead of an initial overnight proof: skandibaking.com/easier-danish-pastry-dough/
Tried your recipe from your website. Got a little confused as other recipes called for milk so I ended up doing a hybrid but anyone who makes this - her tips on letting it proof enough one you have the croissant shape - that is sooo important! I nearly baked to early as it was already 10pm and 3 hours of proofing but I left them another hour and so glad I did! They are super cute tiny little pastries
Yay so glad you tried it! You can definitely sub the water for milk, it will just add a bit more flavor and likely a tiny texture change in the dough instead of the water! And yes our biggest struggle in making these the first time was proofing!! It can be very frustrating when you bake them too early (speaking from experience 🥲)
Thank you for the detailed video, it will be very helpful when giving this a try. They look so delicious, can't wait for the spandauer!
Tried to add as much info as possible!! Thanks for leaving a comment!
I could not complete watching without telling you how good your video is. I feel I can make these pastries perfectly with your wonderful instructions. Congratulations on your good video. Thank You
glad to hear it, hope you get to try out the recipe!
When we were in Copenhagen earlier this month, we were told that the danish pastry also incorporates sourdough, which differentiates it from the typical Parisian pastry… wondering what your insight is on that info? We’re still learning and so happy to have found your channel!
oh how interesting!! We thought the main difference was the inclusion of eggs in the dough. I bet some bakeries do leaven the pastry with sourdough and it's probably great, we just use regular yeast since it's much more available to the home baker!
Looks so delicious nice sharing thank you very much ❤️💐
thank you!
Thank you! I will be making this recipe this week. I have tried one other laminated weinerbrod recipe but it required endless heating of frozen butter then many foldings. This recipe and video have given me hope.
Grating! Not heating! Lol
Thanks for leaving a comment, hope the recipe goes well! We do also have an "easier" version that we posted on the website if you're up for making it all in one day instead of an initial overnight proof: skandibaking.com/easier-danish-pastry-dough/
Resepnya akan saya coba praktekan, terima kasih
Great, but move your hair.
Wow bless your patience and hard work. I can tell that the taste of (result) all that hard work is worth it
thank you!