How To make Danish Pastry
4 To 6 cups flour
2 pk Dry yeast or 1 ounce fresh
-yeast 3 tb Sugar
1 ts Salt
3 Whole eggs or 6 egg yolks
1 ts Grated orange rind
1/4 ts Ground cardamom seeds
-(optional) 1 ts Vanilla
1 1/4 c Cold milk (approximately)
2 c Butter, firm, but not ice
-cold When making Danish pastry it is important to keep the dough very cold. In shaping small pastries, it is sometimes necessary to re-chill partially shaped dough until it is firm enough for the job to be completed. When you first make the pastry, be careful to follow all the rules. Don't make it in the summertime unless your kitchen is air conditioned. After you gain experience you may attempt short cuts such as rolling out and folding the dough twice in succession without re-chilling. Another way of shortening the process is by placing the dough in the freezer between rollings. Usually 10 minutes in the freezer is suffiecient. When you use this short cut, be careful not to freeze the dough solid. The shaped pastries can also be chilled in the freezer. They can even be baked frozen if extra baking time is allowed. Any unbaked yeast pastries, however, should never be kept frozen for more than a week or so; and it is preferable to bake anish pastry within a day or two after it has been shaped. Place 4 cups flour in large bowl. Reserve remaining flour for rolling. Make a well in center of bowl. If dry yeast is used, see directions on package. If fresh yeast is used, cream it with sugar and salt to make a syrup. Add egg yolks or whole eggs, grated orange rind, ground cardamom seeds, and vanilla. Pour yeast mixture into well. Add one cup milk and 1/4 cup butter cut into pieces. Mix with finger tips, adding more milk if necessary to make a medium-soft dough. Knead dough in bowl for 5 minutes, or until it is smooth but not elastic. Flour it and let rest in refrigerator for 30 minutes. While dough is resting, form remaining butter into a flattened brick. Using some of the reserved flour on wax paper or pastry cloth, roll out butter into a square about 1/3 inch thick. Use plenty of flour under and on top of butter to keep it from sticking. Loosen it frequently as you rol. Cut the square in 2 pieces. Place in refrigerator between sheets of wax paper. Roll out dough on well-floured cloth to make a rectangle 3 times longer than wide and about 1/3 inch thick. Brush excess flour from dough. Place a piece of butter in center. Fold one end of dough over butter. Place remaining butter on top. Fold second end over the butter. Press edges together. Turn dough, changing its position so that the short ends are parallel with the edge of table nearest you. Roll out on well-floured cloth, using a firm, even motion to spread butter together with dough. Try to work quickly, but check frequently underneat the dough to be sure it isn't sticking. Roll out a rectangele 3 times longer than wide, about 1/3 inch thick. rush excess flour from surface. Fold both ends of dough to meet in center. Press edges together, then fold in half as if closing a book, which will make 4 layers of dough. Flour dough. Place on a cooky sheet. Cover with aluminum foil. Refrigerate for 1/2 hour. Repeat rolling and folding dough 3 more times, chilling it 20 minutes between rollings. Be sure to change position of dough each time so that the short ends of dough are parallel with the edge of the table nearest you when you start rolling. After the final folding, chill dough at least 3 hours before shaping and baking. From: The Art of Fine Baking Shared By: Pat Stockett
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Martha Stewart’s 4 Danish Recipes (1 with Zero Waste!) | Martha Bakes S5E2 Danish
Martha Stewart presents four delicious Danish pastry recipes, filled with apricot or cheese, or sprinkled with brown sugar and cinnamon. She even makes individual danishes from danish pastry scraps instead of freezing them or throwing them away. Waste not want not!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 5 Episode 2.
#marthastewart #danishes #breakfast #baking #recipes
0:00 Martha Stewart’s 4 Danish Recipes
0:04 How to Make Danish Dough
4:02 How to Fold Butter into Danish Dough
7:14 How to Make Apricot Bow Ties
11:49 How to Make Cheese Danishes
15:11 How to Make Brown Sugar Cinnamon Danishes
20:22 How to Make Danish Snails (Made from Dough Scraps)
22:56 Baking Bonus - Raspberry Pinwheels
Full Recipes:
Brown Sugar Cinnamon Danish -
Cheese Danish -
Cheese Filling -
Danish Snails -
Pastry Cream for Apricot Bow Ties -
Apricot Bow Ties -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Binging with Babish: Raspberry Danish from Ant Man & The Wasp
This episode is sponsored by Squarespace. Head to to save 10% off your first purchase of a website or domain using code BABISH.
Yes I know this one is a stretch. But Jess really loves raspberry danish you guys, and I wanted to make some for her. So, this week, we're using its brief product-placement-mention in Ant Man & The Wasp as an excuse to whip up batch after batch of this delectable dessert of Denmark.
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Music: “Summer Spliffs” / Add And by Broke for Free
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Why it takes 3 days to make a DANISH PASTRY? | Complete steps
I wanted to share how long does it take to make one pastry. The way and method can be different in each bakery so here I share the journey of a Danish pastry in one of the bakeries.
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Thanks to my team for doing an amazing job! ????
Danish Pastry Dough (aka Wienerbrød) Recipe!
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jam and cheese puff pastry danish!
EASY Cheese Danish Recipe
You will love this flaky and delicious homemade Cheese Danish recipe! It’s so easy to make with only a handful of simple ingredients. Flaky and buttery puff pastry folded around a simple cream cheese filling then topped with a drizzle of glaze, these cream cheese danishes are perfect for breakfast or a snack.
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Homemade Puff Pastry Recipe:
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