Danish Dough Recipe from Scratch – Video Culinary

Danish Dough Recipe from Scratch – Video Culinary


welcome to video culinary Danish is unenriched eliminated flaky and delicate pastry on our website videoculinary.com you will find a variety of pastries made with Danish dough sift 700 grams of flour into a mixing bowl add 10 grams of salt 80 grams of sugar and 10 grams of instant dry yeast mixing on low speed add two eggs one at a time 350 milliliters of room-temperature milk and 60 grams of soft butter mix on medium speed using the hook attachment for 4 minutes shape into a round cover and let rise until doubled in size about two hours spread the dough into a rectangle cover with plastic wrap or place an embankment and refrigerate overnight roll the dough into a rectangle one centimeter thick keeping the edges and corners straight use a rolling pin to beat 500 grams of cold butter to make it pliable shaping it into a rectangle that is half the size of the dough place the butter on half of the dough and fold the remaining dough over seal the edges using the rolling pin turn the dough 90 degrees and roll it into a rectangle one centimeter thick make a 4-fold visually divide the dough into four parts brush away any raw flour fold the two ends so that they meet in the middle then fold the dough just like closing a book cover with plastic wrap or place in a plastic bag and refrigerate for 30 minutes turn the dough 90 degrees and roll it into a rectangle one centimeter thick make a 3-fold visually divide the dough into three parts brush away any raw flour fold one third of the dough over the center third then fold the remaining third over the dough refrigerate for 30 minutes and repeat once more for a total of two three folds cover the dough with plastic wrap or place in a plastic bag and refrigerate for 30 minutes before using Danish dough can be held in the fridge or frozen a variety of pastries can be made with Danish dough please visit our website videoculinary.com for a braided apple filled coffee cake Danish pastry rolls pastry cream pockets and more detailed recipes of delicious baked goods thank you and good luck

47 thoughts on “Danish Dough Recipe from Scratch – Video Culinary”

  1. The best and easiest method of making danish pastry dough. I have made this before but the way it is explained here is what i liked most abt this vedio. KEEP UP THE GOOD WORK!!!!!

  2. HELLO. I think there's something wrong with my Danish Dough. I've followed your instructions but even after my last fold, my dough (tightly wrapped with cling wrap) still keeps on increasing in volume in the freezer. So much so that I had to roll it out again because it just looks like a pillow.

  3. Thank you for this well presented video. Especially for giving the correct measurements. There are many videos out there, I am long time baker and yours is the best!

  4. Thank you for this well presented video. Especially for giving the correct
    measurements. There are many videos out there, I am long time baker and yours is the best!

  5. Hi Daniella,
    Thank you for sharing your recipes,I have tried more than one of them , they were all .successful,.now I want to make these perfect danishes and keep some of the dough in the freezer till needed.MY question is : can I do this ,and for how long it can be frozen ? thank you.

  6. another question please, " what is the difference between danish dough and croissant dough and can this recipe be used to make croissants ?" thank you.

  7. Absolutely fabulous! Very detailed video and written recipe made it so easy to follow and create this delicious pastry.Special thanks for adding the ingredients by weight. It makes such a huge difference when baking.

  8. Hi, anyone can tell me if i use this to make cinnamon buns, do i have to let them rise before i put on oven? I will aprecciate too much any response. Thanks

  9. Thank you so much for this video! I tried to do it from a different (similar) recipe without a picture/video guide and I was ready to throw the dough in the trash. Your video saved my danishes! Thank you!

  10. This is cool I am going to try it now so I will show you the result maybe on Sunday morning πŸ˜†πŸ˜†πŸ˜„

  11. I have a suspicion that your family was in the baking business, these lovely videos seem more than just home baking to me. Thank you for sharing. BTW is the flour in the Danish dough , bread flour or all
    purpose flour?

  12. I love that they give ingredients by weight, rather than volume. And the reason I'm here is I purchased some bakery so awful (From a small yet highly rated place) and it ticked me off to the point where I will try this myself. (Kringle from a bread-like dough? REALLY, little corner bakery place???)

  13. Starch – what kind of starch is used in the pastry cream? Just "starch" isn't beneficial/descriptive enough, πŸ™‚ thx

  14. Fun fact: Danish Pastry is not really a Danish invention. The basic recepy originates from Austria. In Denmark it is known as Vienna-bread, after the Austrian capital.

  15. A Danish baker NEVER uses butter in danish. Butter is either too soft or too hard. A good quality margarine makes a better result, the taste is more fresh and you can do it all the same day.

  16. So brioche dough, laminated. Too lux for me. Check out Burek dough. Like a tortilla rolled and baked for flaky easier goodness.

  17. Okay, I finally just ordered a digital scale so I can easily use recipes that use weight rather than volume. Got inspired by the Great British Bake Off and now I'm on a mission to raise my baking game. Great video. I'll be checking out your website.

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