FLAKY HOMEMADE CHEESE DANISH (Beginner Friendly)
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- čas přidán 16. 03. 2022
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The cheese danish is the crown jewel of donut shop pastry and believe it or not, the ones you can make at home with this recipe taste just as good.
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RECIPE
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▪165g or 2/3c warm water (86F/30C)
▪165g or 2/3c whole milk (room temp)
▪50g or 4Tbsp sugar
▪8g or 3tsp instant yeast
▪10g or 1 3/4tsp salt
▪540g or 4 1/3c all purpose flour
▪40g or 3tbsp unsalted butter, softened and cut into pieces
▪225g or 1/2lb unsalted butter, softened
▪Egg wash (egg with splash of milk)
Add water, milk, sugar, yeast, salt and flour to stand mixer and mix on low speed using dough hook for 2-3min or until well combined. Add 40g of softened butter, 1 piece at a time. Once added, increase mixer speed to medium and continue mixing for 3-4 min until butter is incorporated.
Move the dough to a bowl, round off dough ball as shown @1:00, cover, and set aside to ferment for 90 minutes.
Measure and fold 2 sheets of parchment into an 8”x12” (20cmx30cm) rectangle as shown @1:38. Place 225g butter block between sheets of folded parchment and flatten and spread out butter so that you have a thin 8”x12” rectangle of butter. Place parchment/butter sheet onto a tray and refrigerate to firm up.
After the dough has fermented at room temp for 90 minutes, flour dough ball and work surface then transfer dough to work surface. Roll dough into about a 10” (25cm) x 18-20” (46-50cm) rectangle. Place piece of parchment to cover bottom half of dough as shown @3:39 then fold top half of dough over bottom half with the parchment. Cover with a towel and chill for 15min.
Before using butter, allow to temper slightly so that it’s still firm but malleable. Place butter on bottom ⅔ of dough then fold/laminate butter into dough as shown @5:37. Once laminated/folded roll out into a 12”x8” (30x20cm) rectangle, place on a tray, cover, and refrigerate for 20 minutes.
Remove dough from fridge and pound and roll out into about a 16” x 10” (40x25cm) rectangle. Place onto fridge one last time to chill and relax for 20 min.
To finish shaping, lightly flour dough then roll into a ½” (1-2cm) thick rectangle (you can cut and freeze half for later if you’d like). Cut into either circles or triangles and shape as shown @8:52 and place on oiled parchment on a sheet tray.
Add filling to center of danishes. 2oz/50g or so if making the larger rounds or 1oz/25g or so if making the smaller triangles. Press the filling down slightly.
Cover, and allow to rise at room temp for 90 minutes. If desired, add fruit jam to center of the cheese filling. Brush egg wash on exposed dough. Bake at 425F/220C for 16-20mins until golden brown.
Allow to cool for 15 min. Once cooled, glaze if you dare.
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FILLING
▪75g or 3/4c powdered sugar
▪2 egg yolks
▪5g or 3/4tsp salt
▪5g or 2 1/2tsp vanilla
▪450g or 1lb cream cheese, softened
Whip for 1-2min or until smooth.
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GLAZE (mix to combine)
▪500g or 3 1/4cpowdered sugar
▪30g or 3/8c milk
▪Zest of 1/2 lemon
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#cheesedanish #danish #breakfastpastry - Jak na to + styl
The pounding with a round object is also how you stretch out metal when forging. This is a Damascus Danish
Haha yeah I was just about to post, "In metallurgy this is called pattern welding". He does his hammer forging, folding and flattening. The only thing missing is the twisting. :D
O you mean like what I did to ur mom
Riveting!
Adorei o video
Hey danish baker here
In denmark we have 27 butter layers in our pastries, and we either use 25 or 50% butter.
Also in The beginning before we add the butter layer, you want to keep the dough as cold possible. We dont want it to rise until right before you put it in the oven.
Also the Way we would shape the pastry youre making “spandauer”, we would Cut the dough into squares, fold all the corners into the middle and give Them a firm Press so they dont Open up when theyre rising.
;)
Thanks for sharing
50% butter like proportions or 50% as in the make up of the butter is 50%…. Something
This has made me appreciate my favorite local bakery even more!
"The butter is trapped!"
Idk why it was so funny to me, but I audibly laughed when you said that.
I tried making these and they turned out great. Just watch your baking time if you end up making them smaller; I found 12 minutes was about right for the size that I made. Also you don't need to pipe the filling in. A spoon works fine.
Just found my baking project for this weekend! I've always wanted to try laminated dough and this recipe seems like it will totally be worth the effort
a worthy challenge indeed
How was it?
@@ismeelikebeef568 I'm in the process of making these right now so I'll let you know 😉
@@elisabethscott20 ok ty!
@@ismeelikebeef568 ok so I made the dough last night and finished up with the filling/glaze/fruit this morning. They're rising for 90 minutes now and then they'll go in the oven 🤞🙏 I'll let you know that the final verdict is 🤩 the lamination technique with the butter went really well, so I'm expecting good results!
Fedt! In Denmark these are called spandauer. Also hilariously known as bagerens dårlige øje, which translates to "the baker's infected eyes". Meget lækkert!
Not wienerbrød?
@@jameshobbs wienerbrød is a little more general, referring to different Danish pastries with that similar flaky dough.
That's funny! I'm still giggling.
Without cheese, no danish bakery puts cheese in their pastery like that. Those Spandauer isn't with cheese, either vanillacream or jam of sorts. But yeah that there, surely do the "Bakers Bad eye" justice.
At the rural parts of DK we also call those "The ho*kers bad a$$ (Luderens dårlige røvhull)" - sweet child, many names.
@@jameshobbs wienerbrød is more just the Danish word for Danish pastry
Best danish video I have seen so far. Very thorough and seem easy to make compared to what I see out there. Thank you for sharing.
Looks delicious 🤤 Thank you for sharing. Great video, the best part was watching you eat the danish.
Umm, this was perfect. I really appreciate the attention to detail as well as the different options at each step
In 2016 I tried making these as a truly novice baker and the butter tragically melted out. Then I had the luck of visiting Denmark in 2019 and had the BEST pastry of my life (a chocolate glazed flakey cinnamon roll with this like, caramelized sugar on the bottom and it was so good it was sinful).
This video motivates me to try again, or at least just move to Vejle, Denmark and get in on their butter market 😄
Thank you for all the tips on dough and butter texture because TOO many videos just say "cold" which often leads to butter cracking and ruined lamination.
Yeah I’ve been there. Cracked butter sucks!
You do realize you were actually eating Wiener Brot?
If it MELTED the room was to HOT!Butter won't melt unless to warm SMH!
@@cindys.w.8566 It melted out while baking is what I meant. It's a common result for novice laminators. So yes, technically you are correct, in a way, the room (oven) was too hot!
@@BrianLagerstrom would this because they were too warm a room temp? Would chilling them before baking alleviate?
These were absolutely perfect. I am making them again right now!
Your dough recipe (measured by weight) is spot on, really good flavor and easy to work with. I didn't do the recipe exactly the way you did, but pretty similar. Turned out great.
Adding this to my ever growing list of your recipes I wanna make! The list is growing rather than shrinking, but I'll defo be making them all.
Problem is once I make one of your recipes, it often becomes a fave and then I keep making that again instead of trying new ones (vodka pasta and pesto pasta salad to name a few)
I made them today and they are absolutely the best. Very flaky and delicious 😋!
Beautiful 😍 I've tried a few different recipes and I'm going to try this one
One of my favorite sweet items! Some day I'll make these myself thanks to your expert tutorial and encouragement.
Beautiul & delicious looking results! I cant wait to try it. And thank you for the tips about the butter brand!
Superb recipe. The tip about the butter between the baking paper is great.
"Now we got 2 creased rectangles...sick" I knew I subbed for a reason haha
🤙🏻🤙🏻🤙🏻
Totally going to “make this thing”! Great video, thank you!
They look delicious, your explanation has been of great help to understand how to make them
Always on time. Thanks for all your videos!
Thank you for sharing this recipe, I’ll try to make it soon, looks delicious. All the best wishes to you
I followed the folding carefuly, Thanks very much for the details... Always thought it is hard to do but you made it easy for us.
The final result is magnificent , Thank you
Thanks for watching, Sammy
Thank you for the recipe! Maybe this will get me out of my croissant rut. I love croissant, but I also love danish, so maybe this will get me to try out something a little different. Also, I love the laminating technique you demonstrated.
Great tip on the butter brand Brian..looks yummy and I’m definitely going to make these👍🏼
Damn good recipe, easy instructions, well done!
Not too sweet, buttery deliciousness.
Lord hammmercy! 😋♥️ Thank you Bri! I can’t wait to make and eat that thing!
Beginner friendly?!😮 The danishes came out lovely.
Love this channel and all the content is always so amazing!
Made these today and they were flaky and WONDERFUL. I love danish.
Bri guy...I have forsaken you. I see now that you made this butter block, in the same way you did it for croissants, but I skipped over that part of the video because I thought you did it like how other youtubers do it, with like origami like precision and patience for folding/unfolding one piece of paper. this 2 paper butter block is honestly genius. I should have gave props to it last time you did it. Butterblocks were my biggest hangup for making laminated dough, but I'm so excited to make many flakey treats in the near future.
Oh hell yes will be making this thanks for sharing this recipe
That looks delicious! Would love it if you'd make a video on how to make homemade jam :) Thanks!
You're wonderful. Thanks for the lesson. I've always thought making butter puff pastry beyond my capability but, thanks to you, I'm willing to at least try.
I’ve used that same coffee maker for years, mine has a thermal carafe. I also add a paper filter, it seems to cut down on bitterness. The danish’s look fabulous.
Omg, this episode looks like it took so much work. Thank you for sharing your amazing skills with us.
Thanks! It was a pretty decent lift in terms of filming and editing not going to lie
What beautiful delicacies. You absolutely crushed it Bri.
Thanks, man!
Your little happy dance at the end is so lovely I thought I was the only one who did that 😊
Parchment paper packet to trap butter into rectangle! Brilliant!
You are speaking my love language. Thank you for this. I have been so intimidated by laminated dough... you make it seem so easy. I will give this a try soon! :D
You can do it! Let me know how it goes.
AMAZINNG video definitely going to make this
You’re seriously the man, dude
Thank you for the conversions.
Love his dough recipes! I have got to make this!
Thanks for the great content you have great recipes thank you!
With so much going on in the world- I look forward to your videos as a mini escape from all the craziness!
Very patient with making best and delicious pastries or any baking .
Wow…this is a top-notch keeper instructional video on laminated dough. Step-by-step demo and guidance with many “aha” moments. My confidence was increased ten fold…now have the courage to take the plunge and get going! Thank you Brian…great job!!
Amazing. Glad YT served you the vid
"ten fold"
These look really REALLY good, but it appears to take all day with so many multiple steps to complete. I'm sure they are deliciious.
First time viewer, love ❤️ the way you made the video almost as much as the pastry it’s self😹. Gonna try soon. Things I loved...it was short, to the point, no extra chit chat, just narration ( very cool from this end) which kept it interesting. Also I noticed you cleared out everything else in the kitchen/ background, which few people think of and can be very distracting. Good job! You seemed to think of everything. Only mention I would say is to slow your speaking down a little bit so I can hear and process the information. And....even your sponsor add was well done and I thought it was great that you did your own add. I might try the coffee because I’m living off grid right now and can be a pain in the butt to do the generator. Heating water is much easier. Thanks again, I’ll check out your other videos.
Hello Brian, I just discovered your channel a week or so ago and I'm absolutely thrilled! Can't stop making your recipes, and the danish are being proofed while I write. Just one question, all my doughs are much stickier than yours look, and I suppose it's because we live in an extremely humid environment. I hold back a bit on the water until the doughs are manageable, but have you got any better idea? Especially the "Big Dog" form the 3 ways of making bread with the same dough doesn't get as beautiful as yours. Thank you for sharing all these wonderful things!!
So satisfying to see this wonderful!!
With this delicious dessert, I would dance too! Nice butter tip!
like the hack with the paper, definitely gonna try this recipe.
I hope you do!
Oh my goodness they look delicious! You're right when rolling out the butter and also rolling out the dough with the butter it is so satisfying to watch.
Thank you Brian this was awesome.
Love watching that part butter and dough blending . The folding again wrap and put in fridge
Looks so satisfying!!!!
I made these, YUMMY!!!! They did not come out as pretty as Brian's. Second half is proofing now so in about 90 mins I hope to have pretty danish. Thank you so much for another awesome video
I remember making puff pastry for the first time, years ago, using a child's toy rolling pin. It worked incredibly well because it was too small and light to mash the butter into the dough, but its weight and shape were sufficient to get the flattening done. I'd go for that as the ideal tool every time.
I use a 1:1 blend of all-purpose and bread flour. This is a great instructional. Love the "butter slab" technique.
How does it come out with that blend pls? I was trying to look at the difference between puff pastry and croissant pastry flours.
Great tip for the butter!
Kudos to you. Think I had a quick nap during rolling. Love. Yum
Wow good job dude 👏 those look delicious. Ill have to save that for the recipe bank
I for real want to use this recipe and tweak it to make Starbucks Sugar Plum Danish - excellent video!!!
Awesome, step by step. Thanks. Lots of tips
My Danish Grandmother loved this!
These look AMAZING! Great job
Thank you!
Made these today and they were EXCELLENT, I went too heavy on the cream cheese filling and not heavy enough of my strawberry jam. Next time I’m switching up those ratios
Here I am now considering buying a stand mixer so I can have these every sunday for breakfast and any day that ends with Y. I LOVE THIS SO MUCH!!! Thank you as always Bri for the recipes!
Thanks for watching Ram. Try it
You need a stand mixer anyway because they’re awesome! So many different things to make with it! Mine makes me feel like a baller baker!
Love your recipes and videos, especially Ciabatta and Etoufee.
Please show how to print the recipes.
Thanks
WOW!!!!You are a genius!!!
Years ago i made danish using Julia Childs recipe, they were the best danish ever, they got a pastry creme and fruit, apricot and cherry are my favorite, or lemon curd, or raspberry, or.......... 😊 I look forward to trying your receipe too, the cheese filling looks quick and easy.
Babish did a danish video once, your video is so much better! Thanks for always making quality cooking content.
I remember Julia Child making this, and it was so complicated. You have simplified it so I think I will give it a go.
Great job, Brian.
awesome, thanks Brian!
Can't wait to try this! Thank you! What would be a good acidic jam?
Yum! One of my favorite treats!
Thanks for the recipe Bri!
Suggestion... Could you please teach us how to make a perfect scone... that doesn't slump, please? I just can't get it. Maybe it's too wet.. every time. 😕
Gorgeous! TFS!
I made Danish Kringle for years. I like your lamination technique better. It looks easier.
Wow this looks delicious! I am hesitant to try
Just found your channel😀
Damn bro, these look legit. Is it possible in the future you would make even more shaping guides to something like this? Thanks for all the knowledge, this is incredible.
Love your channel. I'd cut into squares fold the corners in and make pinwheels.
Hey Bri! I love your recipes. I love that you always give different options and methods for all kinds of cooks. My oldest started showing signs of being lactose intolerant. I'm curious what you would do for a kid that love sour cream and cheese?
Try Lactaid chewable pills or lactose free cream cheese
You make it look so easy 😉
Thanks for sharing this with us ☺️
Thank u so so much for your nice Recipi!❤️❤️ i always scard to make bread but i loved to do it! now im happy with ur help im doing it.
Can u pls also teach Flat Bread?
🤗🤭
this looks so ridiculously good
I actually did it! Didn't turn out bad at all
The instructions on your videos are the best of any cooking channel on CZcams, hands down ...r u listening every other channel on CZcams? And today's product endorsement?💥💛💥
Hey, that Joven coffee comes from a roaster in my area. They raise money to help educate the next generation of coffee farmers. I think that's a cool program.
Bri .made these today 3/20/20 they didn't come out as pretty as yours did , I screwed up the butter part, I reversed it the parchment paper 😂 but they came out very tasty and delicious 👍 thanks again for sharing this recipe.
good job .Thank you .That's amazing 😊😃
Home run, Brian, home run! Bases loaded, bottom of the ninth, down by three, home run! I loved the lemon zest in the icing - perfect touch. Can you do a tiramisu recipe next? No rush, now that spring is here I'm done with desserty stuff for a while and......I have a freezer full of yummy danish. Oh, for the jam I used your recipe for the berry compote that you used in the waffle video cooked down further with a little extra sugar added in with the maple syrup.
Woah! That’s a great idea! So glad these worked for you great job
French Presses work great for full flavor experiences.
THANK U SM this is going to be really helpful I’m trying to challenge myself a little it bigger than just good cupcakes and cookies hahaha
Bri making my favorite pastry! Thank you! Any chance a GF version might come later? 🙃
Sick butter envelope method. 🤘
I saw…cheese Danish…and said, Oh Boy! Just like a little kid! 😂. I can’t wait to make these! Oh boy! Thanks Chef Brian, you’re amazing!
oh man nothing beats the apple strudel from Solvang,CA its haven eating. maybe you will make a one for us. thanks Brian. its alot of patience to get that pastry dough preped.