Professional Baker Teaches You How To Make DANISH DOUGH!
Danish Dough and Spiral Raisin Danishes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
Subscribe for more video recipes:
Recipe
Danish Pastry Dough
Yield: ½ kg dough
Makes: 24 individual Danishes
Active Prep Time: 2 hours
Resting Time: 8 ½ hours
Ingredients
Sponge
1 1/2 cups (375 mL) warm water (115 F/46 C)
1 Tbsp (10 g) instant yeast
1 cup (150 g) all-purpose flour (plain flour)
Dough
1 ½ cups (225g) all-purpose flour (plain flour)
1 ¼ cups (140 g) cake & pastry flour
¼ cup (50 g) granulated sugar (caster sugar)
1 tsp (5 g) salt
1 ¼ cups (285 g) cold unsalted butter, cut into pieces
Directions
1. For the sponge, mix the water, yeast and flour together by hand in a large mixing bowl, or in the bowl of a stand mixer (fit it with the dough hook for the next step). Let this stand for 5 minutes.
2. For the dough, add the all-purpose and cake & pastry flours to the sponge, along with the sugar, salt and ¼ cup (60 g) of the butter. Mix this using electric beaters (with the hook attachments) or in the stand mixer on low speed until the flour is blended in, then increase the speed by one level and mix, adding the remaining 1 cup of butter pieces, a little at a time, until the dough feels elastic but most of the butter pieces are still visible, about 2 minutes. Cover the bowl and allow this dough to rise for 30 minutes, then chill for at least 2 hours.
3. On a lightly floured surface, turn the dough out and dust with a little flour. Roll the dough out to a rectangle about 18-inches (45 cm) long and 10-inches (25 cm) wide. Bring the two short ends of the dough to meet in the centre, then fold the dough in half at the point where they meet (this is called the book fold). Chill the dough, covered, for just an hour.
4. After the first hour, bring the dough out and roll it again into a rectangle 18-x-10-inches (45-x-25-cm), turn the dough over and fold it into thirds. Cover and chill for an hour. Repeat this step again one more time, then cover and chill at least 4 hours or overnight.
Spiral Raisin Danishes
Yield: 12
Active Prep Time: 25 minutes
Resting Time: 90 minutes
Cook Time: 30 minutes
Ingredients
½ recipe Danish pastry dough
2-3 Tbsp (30-45 g) butter, melted
cinnamon sugar, for sprinkling
½ cup (70 g) raisins
1 egg whisked with 2 Tbsp (30 mL) of water, for brushing
½ cup (125 g) apricot jam or apple jelly
Directions
1. On a lightly floured surface, roll out the Danish dough into a 12-inch (30 cm) square. Brush the dough with melted butter and sprinkle generously with cinnamon sugar and then sprinkle the raisins overtop. Roll up the dough and cut it into 12 pieces. Place the Danishes onto a parchment-lined baking tray, tucking each end of the spiral underneath. Cover the Danishes with a tea towel and leave to rise on the counter for 90 minutes – they will almost double in size.
2. Preheat the oven to 375 F (190 C). Brush the risen Danishes with egg wash and bake for 25 to 30 minutes, until a rich golden brown. Allow the Danishes to cool for 20 minutes on the baking tray.
3. To glaze the Danishes, melt the apricot jam or jelly in a small sauce pot over medium-low heat (if using apricot jam, strain out the fruit pieces before using). Brush the jam or jelly over each Danish, let set for a minute and then serve.
The Danishes should be enjoyed the day they are baked.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum
Homemade Butterhorns (Make Ahead Crescent Rolls) #recipe #thanksgivingrecipes
These buttery fluffy homemade crescent rolls are easy to make ahead of time and perfect for your holiday table.
Full recipe instructions and tips at:
Butterhorns with My Mom!
PRINT the recipe:
Butterhorns have been a tradition in my family for years. They have a classic, slightly sweet, buttery dinner roll flavor that instantly gives me cozy vibes.
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
My mom knows how to make them the best and it's always fun baking with her. We joke that these are an American Midwest version of a French croissant. Not the same technique, but you still get a good buttery bite every time!
INGREDIENTS
- 1 cup scalded milk
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1 tsp salt
- 2 1/4 tsp instant active dry yeast
- 3 eggs, beaten
- 4-5 cups flour
- 6 tbsp melted butter
INSTRUCTIONS
Place butter, sugar, and salt in the bowl of a stand mixer fitted with a dough hook.
Scald milk on the stove. Once scalded, pour milk in the bowl with butter and sugar.
Mix until butter is melted and sugar and salt are dissolved. Scrape the sides to ensure everything is dissolved.
Add in beaten eggs.
Measure and pour two cups flour into a bowl. Sprinkle yeast over the flour and mix to incorporate.
Once mixed, add two more cups flour. Let the mixer knead the dough and begin to develop the gluten. After 4-5 minutes, check the dough. If it is sticking to the sides of the bowl and very tacky, you will need to add more flour.
Once the dough clears the side of the mixing bowl, remove the dough and knead a few times by hand on a floured surface.
Put dough in an oiled bowl to rise to double in size. Place a damp towel over the bowl to ensure the dough will not dry out. Put the bowl in a warm place to rise until doubled, about 1-2 hours.
Once risen, cut dough in thirds. Shape a third into a ball and punch out air bubbles. Roll out each third of dough to a 15-inch circle (about 1/4-inch thick) on a well-floured surface.
Brush with melted butter then cut into 12 triangles.
Take one triangle, stretch end slightly, then roll up tightly. Pinch ends to create seal then place pinched end down on a parchment-lined baking sheet.
Let the prepared butterhorns raise until they are about doubled in size (about 1 to 1 1/2 hours).
Place into preheated 350°F oven and bake 8-15 minutes, switching racks and watching carefully to ensure they do not overbake.
Remove from oven and brush with melted butter.
#Thanksgiving #dinnerroll #familyrecipe
How to make Amish Butterhorns // Jeni Gough
How to make Amish Butterhorns // Jeni Gough
Printable recipe card
Carrot cake jam
My Merch Store
My Thrive Life website
My Amazon kitchen must haves
My Amazon Pantry
My Amazon Sewing Room Supplies
Our Rada storefront
My Website & Tea Store!
Pampered Chef
My email:
jenijgough@gmail.com
My Instagram:
My Facebook:
**I own all rights to my intro & ending music**
Music by Kurtis Lee
If you are interested in having music for your vid's, contact Kurtis Lee. He is amazing!
or
email: Kurtisleeaudio@gmail.com
Thanksgiving & Holiday Baking! | Mennonite Style Recipes | Butterhorns & Cinnamon Rolls
Check Out Walnut Creek Food Products In stores or online : use the code: lynette or 10% off your online order!
*thanks to Walnut Creek Foods for sponsoring today's video
I did some Thanksgiving Prep Holiday Baking today | Amish Mennonite Style Recipes. The butterhorns
Hopes' Table Cookbook:
Hope’s Table Cinnamon Roll Recipe. *Used by owner’s permission.
Rolls
2 cups warm water
¼ cup active dry yeast
1 tablespoon granulated sugar
¾ cup butter, softened
1 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
1 tablespoon salt
8½ cups unbleached white flour
Filling:
½ cup butter, melted
⅔ cup brown sugar
2 tablespoons ground cinnamon
In a medium bowl, mix together water, yeast, and 1 tablespoon granulated sugar. Set aside.
Using a stand mixer fitted with the wire whip, cream butter and 1 cup granulated sugar until fluffy. Add eggs, one at a time, then add vanilla and salt. Add yeast mixture. Switch to the dough hook attachment on your mixer; add flour. Knead until smooth. The dough will be sticky. Place dough in a large, greased bowl and cover. Let rise until doubled.
Divide dough in half. On floured surface, roll out dough into a 12 × 24-inch rectangle. Spread half the melted butter on first rectangle and sprinkle with half the brown sugar and cinnamon. Roll up lengthwise and pinch seams well. With a string, cut into circles about 1 inch thick. Place rolls in a greased 9 × 13-inch baking dish (or baking pan of your choice) and cover with a light cloth. Repeat this step for the remaining dough. Let rise until doubled, around 40 minutes. Bake at 350°F for 15-20 minutes, or until internal temperature reaches 190°F. The baking time may differ with your choice of pan or how thick the rolls are cut.
___________________________
Caramel icing
¾ cup butter
1½ cup brown sugar
⅔ cup milk
2 cups powdered sugar
1 teaspoon vanilla extract
pinch salt
In a saucepan, melt butter, add brown sugar, and boil for 1 minute.
Add milk and return to a boil. Remove from heat. Cool 5 minutes.
Add powdered sugar, vanilla, and salt. Whisk until smooth. Spread on warm rolls.
- from Lynette : I usually let it cool a bit longer than 5 minutes. The powdered sugar will dissolve a bit better. And I use more powdered sugar to have a slightly thicker icing. Yummm
Butterhorn Recipe:
1 Tbsp. yeast
½ c. sugar, divided
3 eggs, beaten
1 c. lukewarm water
⅓ c. butter, melted
1 tsp. salt
4½-5 c. bread flour
Blend yeast with I Tbsp. sugar. Add beaten eggs and rest of sugar. Add the rest of ingredients, adding flour last. Refrigerate overnight.
Roll out like pie dough. Cut in pie shaped wedges and roll up. After rolled up, dip in melted butter. Let rise for 3 hours and bake at 325° for 15-20 minutes. If you leave in refrigerator for a while, punch down each day.
The matching Aprons: Aldi
All Info that you may be interested in:
My LTK SHOP where I have a lot links :
???? My Amazon Store:
Connect with Me:
Instagram:
Pinterest:
Business Inquiries: LynetteYoder.business@gmail.com
* As an Amazon Associate I earn commision from qualifying purchases.
**FTC: I may make a small commission off of links. They don't cost you anymore as a buyer.
???????? Music Production by:
________________________________________________________________
Coffee shop I love to suport :
MAMA JAVA COFFEE: lynette for 5% off
( Use the code LYNETTEYODER for 10% off)
Cleaner Skincare -Beauty Counter:
❤️ Source List:
SHOP MY LIKETOKNOW.IT:
Links to all the lighting in our home :
Dining Room:
Table: Article (seno oak)
Chairs: unknown
Rattan Sideboard:
Chandelier:
Area Rug:
Florals:
Mirror:
Kitchen:
Kitchen Pendant Lights:
Kitchen Art:
The Cabinet Color: Ripe Olive (Sherwin Williams)
Countertops : Quartz (Flutter)
Clear Large Canister:
Delta Faucet :
Bar stools :
Brass dome Pendants:
Breville Coffee Maker :
Brass cabinet pulls :
Canister packs :
Knife Blocks :
Coffee syrup containers:
Granny's Butterhorns - Delight Of The Bite
These tasty little bites remind me of being a little girl! I would see these tender spirals of happiness in the morning and be soooo excited for breakfast. The recipe originally comes from my Granny...my dad's mom and while I don't remember making them with her, I do remember making them with my mom. They always felt super special to me!
Here's what you need to know...
1 1/2 cup cottage cheese
1 cup butter - leave out to come to room temperature
2 cups all purpose flour
1/4 tsp salt
Mix all the cottage cheese and butter together. Add flour and salt and mix until combined. Shape dough into a log and wrap in plastic wrap and store in the fridge over night (or for at least 6 hours).
Pull dough out and let sit on counter for 10-15 minutes to warm up a little. Divide dough into three equal parts. Flour a cutting board well to prevent sticking. With each piece, flatten with your hands into a round disc and then using a rolling pin, roll to about 1/4 thick round circle. Cut dough into quarters and then cut each quarter into thirds...giving you 12 long and thin triangles. From the wide end of the triangle, roll toward the skinny point, creating a crescent roll shape (watch the video if you're confused).
Line up the 36 butterhorns on two baking trays. Bake at 350 degrees for 28-30 minutes. Let cool 10 minutes before frosting.
Frosting Recipe...
1 1/2 cups powdered sugar, 1 T butter (softened), 1-2 T milk, 1/4 tsp vanilla extract. Mix until light and fluffy.
I dare you to eat just one! ;-)