Thank you for showing this video, I’m a half a Dane (100% in my heart) living in Ireland , my Farmor would always make this, I’ve just done exactly how you did, as I eat them it was emotional as it brought back very happy memories, thank you from a very happy half a Dane 😎👍🇩🇰🇩🇰🇩🇰🇩🇰🇩🇰🇩🇰
WOW, I remember 35 years ago as a teenager going to Denmark and eating a Danish, it was amazing. Nothing like the garbage sold in the US grocery stores. Good Job!!!!
***** Thank you very much, if I could here i would send you a picture of my pastry, I've made it today and i had one of the most pleasant coffees of my afternoons with it. My lady also loved it, and so I felt the need to take a piece to my mother who loved it as well haha. Your channel is really nice and useful, please keep up the good work, and thanks again for letting me have a slight piece of denmark cuisine in my day. :-)
The machine is called the "Assistent". I believe it has had different manufacturers over the years. But if you google "assistent kithcen machine" you should be able to find more info.
I was born in Copenhagen and lived there up to 1990 and have since been working and living all over the world. I can confirm that I have never in any part of the world experienced anything that is as good as the real Danish pastry in Denmark. The closest I have tried is probably in Austria and Sweden. No offense to the pastry you can get in Asia, USA and South America but they have not much in common with the pastry you get in Denmark. This video is also good to make people understand that the real thing made in the right way, using the right products and method, is the reason the real deal is not cheap. When foreigners visit Denmark, they usually mostly visit Copenhagen. There are literally bakeries all over Denmark. Some have a very long history and specialize in certain products whether that being pastry, different type of breads or cakes. One place in particular comes to my mind when I remember a very special place when it comes to especially cakes and that is La Glace in Copenhagen which can trace its history back to 1870. The cakes are not cheap there. Come to think of it, nothing is really cheap in La Glace but when you have tasted the cakes there, you will probably never like any other cakes again. Nothing there is healthy but they taste soooo good. laglace.dk/en/
I made this dough to make apple danish and rhubarb/raspberry danish. Divine! GReat dough recipe. Only trouble I am having is the last rise, after forming individual danish doesn't rise to a double size. Taste is wonderful though. Any advice?
Thanks. No. Both techniques produce good texture. It is mostly a matter of preference. I am used to the Danish method, so I use that. And it is quick. The English method is probably the most simple for beginners.
Hi i love the recipe and can't wait to try it, but i know that using Euro style butter makes pastries flakier, or is danish pastry not supposed to be as flaky as croissants or puff pastry?
Hej Max, tusind tak for opskriften jeg fik lavet den i går og må nok sige at resultatet var fantastisk på trods af at jeg brugte oil spread i stedet for smør. næste gang bliver det med smør! jeg bor i usa så det er egentlig rart at jeg kan lave wiener brød. jeg følger alle dine opskrifter og håber at du vil fortsætte med at oploade opskrifter..
What an amazing video and recipe. I'm going to definitely make this! Question - You have the recipe for Marzipan, but can I use store bought marzipan? Or is there a huge difference in taste? I'm in California so I would be using raw almonds sold here at Trader Joe's. Where do I get a Bitter Almond? Is it just "one" actual almond? Can I eliminate this or is this the secret to marzipan? #2 - Would it help to add the yeast to warmed milk or warm the milk when mixing everything? Thanks again for an incredibly delicious looking danish.
nice video. i am so gonna try to make this pastry. cold milk is it? not lukewarm? i only got instant yeast, will it make any difference? thank you, salam from jakarta :)
Sorry for the late reply. I missed your question. instant yeast works just as well. And yes. Cold milk. It is a problem if the dough rise before you are done rolling.
It typically happens when you use to much force and push or pull the rolling pin over the dough instead of just rolling it. You tear the dough layers so the butter combines between layers.
Ok, I've taken your advice, also the key for me is getting the butter the right temperature, so you can layer it! My croissant are coming out well, one Question, do you use croissant dough for other pastries, pan au chocolat e.t.c? Thanks for your help!
My croissants are impressive now, your vid's really help, so for pan au chocolat and other Danish pastries, the shames dough is used as for croissant, layering the butter e.t.c?.
There are typical slight differences. But they are all fermented. Some has a little sugar, some has not. I have written down the exact difference for each recipe on my site.
I am only just discovering your channel, and love the videos you have made. Great photography, narration and of course food! I am looking for find a video for how to make what we call here "Danish Waffles" but other places they seem to be called French Waffles. They are make from a laminate dough like yours, but I am not seeing anywhere how to make them so crispy. Here is a pic of what I am talking about, and perhaps you know what they are called in Danish, or how to make them? s-media-cache-ak0.pinimg.com/236x/9f/6e/a7/9f6ea7a5ec9bd64273d76b9437f821d2.jpg Thanks much, and keep up the great videos!
Ironically we call them "franske vafler" which means "french waffles" The are made with this recipe that I have not gotten around to translate yet. But it is a lot like danish pastry: www.kvalimad.dk/page/butterdej-bagt-pa-smor/uuid/fff52a64-4f7c-11e6-aa88-414fcd61435e And with this buttercream: www.kvalimad.dk/page/smorcreme-syndigt-fyld-til-kager-og-lagkager/uuid/5a989782-4f7c-11e6-a386-5cf52ae9447f I will get them tranlslated at some point.
OK,,,, your comment of not finding a danish as good as home I have a clue The recipe i`m working off did not call for an egg in the dough so either that person has no clue how to cook,,,,OR forgot the egg,,,OR just dont want to give all the information so next time i make danish i`ll try your dough recipe
For some reason your (kvalifood) video on 'Remonce', has only around 1,300 views and almost no likes! Remonce it completely vital to this recipe here, if its gonna be a real authentic Danish pastry. Go watch it here: watch?v=4bCy8x7Ht_U its easy to make. Of course you could be adding all kinds of filling, but this is about a real authentic recipe, right?
@@MrDCrosswell Oh yes. I know we use it in cakes and breads. I do myself. but not in this "wienerstang" (Viennese stick) recipe. We have a very similar "Kanelstang" (cinnamon stick) where we do use cardamom too.
@@Kvalifood I know. I was taught this aspect of my trade by a couple of Danes who did their apprenticeships, and before they travelled worked for many years, in Copenhagen.
@@MrDCrosswell How can you be so rude to tell him he did his recipe wrong? Your argument is not valid just because you learned YOUR VERSION from some Danes. Next time you could ask him if he forgot to use cardamom and not just state it.
Thank you for showing this video, I’m a half a Dane (100% in my heart) living in Ireland , my Farmor would always make this, I’ve just done exactly how you did, as I eat them it was emotional as it brought back very happy memories, thank you from a very happy half a Dane 😎👍🇩🇰🇩🇰🇩🇰🇩🇰🇩🇰🇩🇰
As a kid, we went to Danmark and I can STILL remember the taste of this pastry, I will absolutely make this. Thank you SO much.
Omg when you cut into those, the crumbly and buttery sounds were just heavenly. It literally made me drool ! ;3
gorgeous pastry.
i have made my 5th batch this morning.
my husband and my son said that it is the most delicious pastry i have ever made.
thank you.
I am happy it works :-)
Yes it is gorgeous
Yes it is gorgeous
WOW, I remember 35 years ago as a teenager going to Denmark and eating a Danish, it was amazing. Nothing like the garbage sold in the US grocery stores. Good Job!!!!
There's no recepies on REAL Danish pastries except for this one, thank you! I'm getting tired of the bilka ones and I wanna make my own
it's an art. You did it perfect!!!
Great recipes! Love your videos! Always good tips and method to work with.
What a fantastic video and tutorial/recipe! I cannot wait to start maki these items like laminated dough...the possibilities are endless! Thank you!
Such an amazing video and demonstration. I just LOVE watching a professional do this, amazing! Thank you so much for such an outstanding video.
Wow I like Danish bakery. I cannot forget morning breakfast butter and bread with Coffee. Kvalifood your video is nice. Good job man.
Oh my!! This must be delicious!! Thanks for sharing this recipe!
Greetings from Brasil!
I will try this tomorrow, can't wait more after see how delicious it looks like! Regards from Brazil!
Good luck. The recipe is free, but my 12 step program to get waned of them is expensive :-)
***** Thank you very much, if I could here i would send you a picture of my pastry, I've made it today and i had one of the most pleasant coffees of my afternoons with it. My lady also loved it, and so I felt the need to take a piece to my mother who loved it as well haha. Your channel is really nice and useful, please keep up the good work, and thanks again for letting me have a slight piece of denmark cuisine in my day. :-)
Glad it was a succes. It can be difficult to get right the first few times. And I already have 100 more videos ready to translate, so ... :-)
Very nice recipe 👍
The machine is called the "Assistent". I believe it has had different manufacturers over the years. But if you google "assistent kithcen machine" you should be able to find more info.
I have tasted in Denmark, it's really delicious.
Thanks
I was born in Copenhagen and lived there up to 1990 and have since been working and living all over the world.
I can confirm that I have never in any part of the world experienced anything that is as good as the real Danish pastry in Denmark. The closest I have tried is probably in Austria and Sweden.
No offense to the pastry you can get in Asia, USA and South America but they have not much in common with the pastry you get in Denmark.
This video is also good to make people understand that the real thing made in the right way, using the right products and method, is the reason the real deal is not cheap.
When foreigners visit Denmark, they usually mostly visit Copenhagen. There are literally bakeries all over Denmark. Some have a very long history and specialize in certain products whether that being pastry, different type of breads or cakes.
One place in particular comes to my mind when I remember a very special place when it comes to especially cakes and that is La Glace in Copenhagen which can trace its history back to 1870.
The cakes are not cheap there. Come to think of it, nothing is really cheap in La Glace but when you have tasted the cakes there, you will probably never like any other cakes again.
Nothing there is healthy but they taste soooo good.
laglace.dk/en/
That is true. Laglace is *very* good ... and expensive. But one of the places where the expense is worth it.
It is strange, perhaps down to tradition. I've had many curries from all over world and can honestly say the ones in iIndia are by far superior!
Daniel you must try the ones from Pakistan. :)
Thanks to you and your instruction, I have finally made this pastry successfully! I want that mixer though... where did you get it?
I love Danish pastry. And I like your machine, What's the brand name of the machine?? I'd love to get one.
Almond extract is usually made from bitter almond. So you can try ½ tsp of that. Or perhaps buy the bitter almonds online?
Awesome! Gonna make these soon! Could you do a video about the Kanelsnegle? Regards from the Netherlands 👍👋
I made this dough to make apple danish and rhubarb/raspberry danish. Divine! GReat dough recipe. Only trouble I am having is the last rise, after forming individual danish doesn't rise to a double size. Taste is wonderful though. Any advice?
nice recipe..i try this and it turned out very delicious..
is there any diffrence to the dough if i use danish or english method???
Thanks.
No. Both techniques produce good texture. It is mostly a matter of preference. I am used to the Danish method, so I use that. And it is quick. The English method is probably the most simple for beginners.
Looks fantastic but what is remonce?
Hi i love the recipe and can't wait to try it, but i know that using Euro style butter makes pastries flakier, or is danish pastry not supposed to be as flaky as croissants or puff pastry?
Hej Max, tusind tak for opskriften jeg fik lavet den i går og må nok sige at resultatet var fantastisk på trods af at jeg brugte oil spread i stedet for smør. næste gang bliver det med smør! jeg bor i usa så det er egentlig rart at jeg kan lave wiener brød. jeg følger alle dine opskrifter og håber at du vil fortsætte med at oploade opskrifter..
How long would you bake the pastry in a fan-assisted oven in Celsius degrees?
i have a very good question ....butter....salt or unsalted? mange tak !
man!! mouth watery I love danish
What an amazing video and recipe. I'm going to definitely make this! Question - You have the recipe for Marzipan, but can I use store bought marzipan? Or is there a huge difference in taste? I'm in California so I would be using raw almonds sold here at Trader Joe's. Where do I get a Bitter Almond? Is it just "one" actual almond? Can I eliminate this or is this the secret to marzipan? #2 - Would it help to add the yeast to warmed milk or warm the milk when mixing everything? Thanks again for an incredibly delicious looking danish.
Store bought is fine. The brand I normally use is at least 60% almonds. So if you can get hold of marzipan like that, you should be good to go.
One cannot buy bitter almonds in the United States and the Marzipan recipe calls for 1 bitter almond. What would be a good substitute for that?
Please help me.. how much of yeast, sugar, milk and butter?Is this one the real Wienerbrød? hello from Brazil!
I cannot put a link into a comment, but there is a link to the recipe in the videos description.
And yes. This is a real danish as it gets :-)
ohh I saw it!! Thank you very much! I'd like to do the Wienerbrød and send to you a picture ^^ Thanks for all!
nice video. i am so gonna try to make this pastry. cold milk is it? not lukewarm? i only got instant yeast, will it make any difference? thank you, salam from jakarta :)
Sorry for the late reply. I missed your question. instant yeast works just as well. And yes. Cold milk. It is a problem if the dough rise before you are done rolling.
Is this the dough for spandauer? Is this dough sweet or neutral?
Yes and a little sweet.
Really helpful video! Just one question: do you know if the recipe would work with gluten free flour? Thanks :)
Can this dough be used to make apple danish?
I use salted butter.
Excellent.
Hi, what kind flour did you use, unbleach flour or all purpose flour. Thanks
Regular white flour. We don't have the other types in Denmark.But any white (wheat) flour will do, as it does not have to rise very much.
Thanks
Excellent video, thank you!
An equal mixture of sugar, butter and marcipan. But there is a link to the recipe in the videos description. There you can find the complete recipe.
i'm going to try your recipe i used beatrice ojakangas blitz method danish pastry her video is still on the web she's 84 years old today
most instructive
They age very well. 2-3 days.
How would you say homemade pastry compares with frozen readymade pastry?
You cannot compare the difference in quality. The butter gives it a completely different falvor.
My Danish pastries are coming out a bit too heavy, too bread like! Do you have any tips?
It typically happens when you use to much force and push or pull the rolling pin over the dough instead of just rolling it. You tear the dough layers so the butter combines between layers.
Ok, I've taken your advice, also the key for me is getting the butter the right temperature, so you can layer it!
My croissant are coming out well, one Question, do you use croissant dough for other pastries, pan au chocolat e.t.c?
Thanks for your help!
Yes. The danish pastry is for the more sweet types. The croisssant is for the less sweet bread. But the line is blurry :-)
My croissants are impressive now, your vid's really help, so for pan au chocolat and other Danish pastries, the shames dough is used as for croissant, layering the butter e.t.c?.
There are typical slight differences. But they are all fermented. Some has a little sugar, some has not. I have written down the exact difference for each recipe on my site.
What kind of mixer was you using ??
+2690rob Look up "Magic Mill mixer"
In your written recipe you say 1 part butter to 2 parts dough but you list 375 grams for each .
I'll try this recipes and try the danish method tomorrow, because I always use the english method :D and, i'm going to replace the water w/ milk...
Oh!! I saw the ingredients amounts, Thanks!!!!
Hi, I'm from México, I love Danish pastry, I would like to know the amounts of the ingredients,please:)
Same technique as puff pastry?
Yes. Mostly. Major difference is that there is yeast in the danish dough, but not in the puff pastry dough.
***** Thank you for the info. :)
*****
Yes its important. It gives it more bite than puff pastry.
in america, we have these produced and prepackaged as "bear claws" but i don't know that it is not a brand
Butter or margarin???
What is that thing you call Margarin ;-)
What was that filling? It sounded like he said "stinger."
Filling was 'Remonce' creamed butter, sugar, and marzipan
Phoenix4317 Ah! Thank you. But as much as I love to bake, I think I'll have to leave this one up to the pro's along with croissants.
Recipe?
It's in the description: www.kvalifood.com/page/danish-pastry-base-recipe-danish-pastry-bar/uuid/ac213640-4f7c-11e6-a140-b289e341ed32
where im from in america we would call it coffee cake
In Denmark "coffee cake" is another type of bread. More like a slice of toast with baked remonce on top.
Yes
I am only just discovering your channel, and love the videos you have made. Great photography, narration and of course food! I am looking for find a video for how to make what we call here "Danish Waffles" but other places they seem to be called French Waffles. They are make from a laminate dough like yours, but I am not seeing anywhere how to make them so crispy. Here is a pic of what I am talking about, and perhaps you know what they are called in Danish, or how to make them? s-media-cache-ak0.pinimg.com/236x/9f/6e/a7/9f6ea7a5ec9bd64273d76b9437f821d2.jpg Thanks much, and keep up the great videos!
Ironically we call them "franske vafler" which means "french waffles"
The are made with this recipe that I have not gotten around to translate yet. But it is a lot like danish pastry:
www.kvalimad.dk/page/butterdej-bagt-pa-smor/uuid/fff52a64-4f7c-11e6-aa88-414fcd61435e
And with this buttercream:
www.kvalimad.dk/page/smorcreme-syndigt-fyld-til-kager-og-lagkager/uuid/5a989782-4f7c-11e6-a386-5cf52ae9447f
I will get them tranlslated at some point.
Thank you! You are amazing! Appreciate the quick response.
My mouth is now full of saliva. But this seems really hard for an amateur. Oh well, I love challenges.
OK,,,, your comment of not finding a danish as good as home I have a clue The recipe i`m working off did not call for an egg in the dough so either that person has no clue how to cook,,,,OR forgot the egg,,,OR just dont want to give all the information so next time i make danish i`ll try your dough recipe
For some reason your (kvalifood) video on 'Remonce', has only around 1,300 views and almost no likes! Remonce it completely vital to this recipe here, if its gonna be a real authentic Danish pastry. Go watch it here: watch?v=4bCy8x7Ht_U its easy to make.
Of course you could be adding all kinds of filling, but this is about a real authentic recipe, right?
I love this sweet !!! Do you mind if i'll try to do that, and i tell about your fantastic blog on my food blog and community? Let me know.
Rita M
You left out the cardamom, and it's not Danish without that.
And it's more than possible to finish your dough development in the machine.
Oh well, we don't use that for danish here in Denmark.
@@Kvalifood Ummm, yes you do. It's a classic ingredient. And not just in Danish (Wienerbrød) but also in sweet doughs, coffee cakes, rolls, etc.
@@MrDCrosswell Oh yes. I know we use it in cakes and breads. I do myself. but not in this "wienerstang" (Viennese stick) recipe. We have a very similar "Kanelstang" (cinnamon stick) where we do use cardamom too.
@@Kvalifood I know. I was taught this aspect of my trade by a couple of Danes who did their apprenticeships, and before they travelled worked for many years, in Copenhagen.
@@MrDCrosswell How can you be so rude to tell him he did his recipe wrong? Your argument is not valid just because you learned YOUR VERSION from some Danes. Next time you could ask him if he forgot to use cardamom and not just state it.
In English I would call this a strip. Danish almond strip 😊
As flaky as croissant yes, but not quite as flaky as puff pastry.
SMØRKAGE!!!
BRVO!!!
Yeah it´s funny. Because in Denmark, we call danish, wienerbrød. (Vienna bread). I wonder, where we (the danish people) stole this recipe from. ;)
ggg
Really interesting but please take of the annoying music.
Sorry, but the music has several roles. It sets a mood, and hides minor flaws in my audio.
***** thought the music was great, but we can't all be satisfied, I guess :p
Hey grandpa remove this bloody earring
if he had all his life why would he take it off now just because you don't like it stop hating. I think is nice.