Professional Baker Teaches You How To Make DANISH DOUGH!
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- čas přidán 5. 06. 2024
- 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!
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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.
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As a Dane I can say that traditionally we do this in a slightly different way. We make the dough without butter. Then roll out the dough. Use ice cold butter and roll it out as well - yes you roll out the butter. Place the butter on top of the dough and fold it in. Then roll out the dough and butter carefully so you don’t squeeze out the butter. Fold the dough into a third of the size. Refrigerate. Roll out the dough again and fold into thirds. Refrigerate. Roll out the dough again and fold into thirds. Refrigerate. You now have 3*3*3 =27 layers which is the golden number for perfect flaky results. More layers and the butter will just absorb into the dough.
Thanks for sharing 🙂
How can u roll the butter if the butter turns solid once cold?
I am as well chocked!! Totally not a danish pastry.
Roll the butter? You mean whack it with a rolling pin shown by chef Paul Hollywood YT channel. 🤪
Europeans do this with croissant dough. Hers is a quick, close enough to croissant dough. also, This also looks like raisin cinnamon rolls. I've seen instead of cinnamon/sugar, they use egg custard with rum raisin (soaked in rum) and the extract is used for sugar coating instead of apricot jam, which is also nice.
Love her kitchen drawers where she stores her baking ingredients
They are key when you do a lot of baking!
Me too. They are my favourite things in her videos
I was thinking just how stupid they are. Looks like they would be a problematic mess to me
It's a studio of the baker, you understand that?))
Where is recipe?
Ms. Ana, I love the way how you explain every detail in cooking. And the way you keep everything ready for the next step is amazing. You're an inspiration. Thanks
I wanted to say thank you for this amazing recipe. I was so scared to try it, scared to fail, yesterday I decide to get over my fear and go for it, and boy was I pleasantly surprised. Thank you so so much, for facilitating this recipe. God Bless!
Thought I was the only one who gets scared to try recipes 😃.... I'm trying mine now... Been at it since Mid day... Omg I hope hope.... 😂
Dear Anna, u r by far my favorite teacher of this medium. I have learned so much from you. As I have said before I wanted to be a pastry chef 50+ years ago but life threw a curve at me... but I still bake! My family loves my baking products and I love the cathartic feel when I bake. Now I will try this recipe. I place raisins in my Cinnamon Bun roll recipe but it is not the same as this recipe. So many nuances to baking individual doughs. My wife asks me why I need so many flours, creams and milks, butters? Etc etc etc. I just say, “ remember that last dessert I made”? ‘. Well it required special flours and cream! Thank you so very much Anna, you are a star 💫 in my galaxy of baking! Bless u!
It sounds like you have a very stocked kitchen Mike! We hope you keep on baking!
Anna, I am a chef and really enjoy watching your easy to understand recipes. These Danishes are fantastic, Thanks.
Best teacher and best pastry chef - and dang it BEST KITCHEN EVER! Anna creates a great tempo to her videos and yet has all the time in the world to explain it - so it's well-paced and content-rich. I want that kitchen!
If you want that kitchen you will have to build your own TV set ;)
You are my favourite chef Anna. Million thanks, I was looking for this recipe.
You are so amazing Anna!!! Your channel is all I watch! You have taught me so much. Thank you!!!!!!🥰🥰🥰🥰🥰
Thank you so much for watching Mary-Jean!
I made these today ....a bit smaller size but they came out so yummy .....thanks for sharing your recipes Anna
So glad I found your website.... really miss seeing you on TV!
My favorite baking channel, ever❤️❤️❤️❤️❤️❤️
Thank you Erika!
This is why I love Danish Pastry. I could never figure out why is so rich. Thanks for sharing.
Oh my gosh I really want to make so many of your recipes when I have the tome on a weekends. This one in particular is one I have to make. Thank you Anna xo
It's always great to see your enthusiasm in the comments Angie! Happy baking!
I would love to try on this recipe one day. Thank you for the recipe.
You are amazing Anna ! Thanks alot for all recipes you have shared to us . Love you dear from Indonesia ❤
They look delicious... I’ll definitely have to plan a day to make these. Love your kitchen btw!
I open a home bakery now because of you. I never had background in bakery but I love baking. I try your recipes and all work well... Thanks 🥰
That's amazing. Congratulations.
Anna you are my Favourite !!! Im now your die hard fan. Your recipes are so simple and comes out so great.
Dear Anna,
Thank you for these very good recipes and techniques. I learned a lot from you, now i can make beautiful and delicious croissants and danish pastries. My friends and their kids are naming me “mommy chef” and its all thanks to you. Love, Armida❤️
Anna, thanks for the recipe. Believe me I’ve baked this three times already and every time they turned out fabulous. I’ve never ever tried making danish before but your instructions made it look so easy for me to try. Many 👍 unfortunately I’m going to be fabulously fatter soon.
I follow almost all of your receipt..and it turned so amazing result and delicious! Tq so much far from Malaysia 🥰🥰🥰
Many years ago we used to go to a well known bakery in San Francisco near the beach which made the very best danishes which used a sweet dough, but instead of using cinnamon and raisins - they put really high quality white cheese, grilled sweet onions, high quality ham (it had some fat content and it was not salty) and cut into maybe 1/2" chunks, also they used a very nice mayonnaise - we don't know the brand or whether they made it themselves - but it was nice and tangy like there was a good deal of lemmon in it. OMG! These were the most amazing snacks. Sadly, we have not found those treats or a recipe for them for more than 40 years. But, they were so good - we still think about them. Imagine a recipe being that good!!! With your delicious looking pastry dough - we hope that we might be able to re-create this recipe. If you have any interest or time, perhaps you create a recipe like this for your viewers and your cook book. You can never go wrong with ham, melted cheese, and grilled sweet onions in a hand held treat! :) Thank you for your consideration. You posted this video several years ago - but perhaps you still check new comments. Here's hoping :)
Dear Anna another recipe for sunday's morning my family will be very happy thanks so much for you sharing,can't stop watching all you'r video have a nice week
Thank you so much! I'm sure your family appreciates your efforts!
Hi Anna really love watching ur videos...ur style ... ur love for baking. ..nd ur effortless making... just makes it so simple. ... lots of love from india
I love love love your kitchen :) and great recipes.
They look amazing
I learned few qualities of your awesome Danishes. Thanks, that was Awesome!
OMG! These turned out terrific!!! So fragrant and flaky! Thank you so so so much for the recipe!!! Love from Qatar
Wish I had money to buy these ingredients...it looks so good❤️❤️❤️Love from Swaziland
I need recipes
Very nice..
Looks so Delicious.
Thank you!
So amazing i lilke that Chef ann olson
This Danish Dough recipe looks so delicious Anna.
I made you scones....twice in a 2 weeks. They are fabulous 👌
I will try , love Danish . Thanks for sharing Anna
Great to hear Saba! Enjoy!
Porque veo estos videos cuando tengo hambre... Anna eres lo maximo 💕💕💕
Anna Your videos are so therapeutic
I can go to sleep now feeling happy 😍😍😍
Sweet dreams!
Danish dough takes much longer, but it is well-worth the effort... I love the cinnamon rolls` I love to watch my favourite chef Anna Olsen - she inspires me!
Anna, that looks amazing!! 👍👍
Gracias por tus recetas Anna, saludos desde Costa Rica.
I'm currently obsessed with this recipe and finally getting good after second try 😋 😍😍
Oh well done. Perseverance is key to getting it right 👍🙂
Wow you so amazing. I learnt a lot from you.... Honour and Gratitude to you and your style of baking. You are extremely neat. 👌👌Blessings.
One of my favourite when I was in Brussels... now in india and I missed it. and definitely will try thanks for yummy 😋 recipe...
I can’t stop watching her bake! I followed her chocolate chip cookies and it was a success. 😀
The main thing is 6 min22 sec and you full
She has flour in drawers! Amazing. In my kitchen drawers I have old potholders, wine corks, and matches.
I enjoyed this way too much! Thanks so much!
Hi Anna, I’ve been looking at this Recipe for months and seriously afraid how to put it together.. Well I took the plunge and Guess what .. They are Absolutely Delightful ! Thankyou kindly for the recipe and video instruction 🙏 Also can I freeze the remainder of the dough as I also only made 12 as per instruction ?
Hello!!My Dearest chef..My beautiful Anna Olson..
Thanks for amazing recipe , i have to try
ha ha, I always watch at 50-75% of normal speed because you talk so fast, and I don't want to miss anything. Also grateful for the playback function. You're a great teacher.
Looks so delicious
You are so amazing Anna... You are probably the most beautiful chef probably in the world
Yummy!! Good thing Im retired so Ive got 9 hrs on my hands to make these...very similar to cinnamon buns...but I love the addition of raisins and the apricot brushed on later. YUM!!! :-). Cheers from sunny FL.
Sounds like you are living the dream Robina!
@@ohyum painting my world around me, beach combing and golfing...yup!! perfect dreaming Anna...but I like to bake too....thank you for sharing your recipes. I will have to try making these. :-)
Wow, they look really good 😍
Thank you for this recipes, usually I buy them chez le boulanger but now I will do them by myself 😋😋😋😋😋👍👍👍👍👍👍💐
That's great! Home made is always better!
Anna, first of all, you are amazing! Also, Can I use a food processer instead of a mixer, also, can I use all-purpose flour instead of the cake and pastry flour?
I just watch her videos to wonder at the kitchen settings and dream of it. Like every jar and spoon in it is soo wow
Professional bakers need professional spaces and tools! :)
Me too
Impressed.want to try there in Georgia
Love every bit of ur recipe
Thank you!
Her explanation while making this entire recipe was so clean 👌❤ short and sweet 😎 thanks for the clear making of this dough👍😊😇
Thank you Sheebu!
Wow looks yummy thank you very much for the delicious recipe 😋😋😋👍👍👍👏👏👌👌
Because of the video cooking the cake I got even more excited because my mom can make this video cake, of course it's creative
Hi Anna, I tried your recipe. I did not think it was going to turn out seeing the big chunks of butter. It worked itself right in. They puff up really nice and the taste of fantastic. I saved the other half to make Saturday but with cherries. Thanks again
Did you use a standing mixer?
@@michelleroberts4906 Yes, I did use a stand Mixer
Love your channel 💞 It's funny how what is called danish pastry out in the world, we call weinerbrød (Vienna bread) here in Denmark 😊 I guess it's always nice to "go abroad" and dream a little of traveling when you say a cake's name 😊
Thank you for your recipe.
You are welcome Sureerat, and thank you for watching!
I really love your video. Thanks for sharing it.
1 vote for your kitchen organization! Good work!
I love this dough thanks
Singapore, love your baking
Thank you!
oh my god it look wonderful!
Thank you for these veru good recepis!
Amazing recipe thank you a lot ♥️👌
Thanks for including the metric measure in the description.
This is beautiful! 🥰🥰
Thank you!
the amount of switches in this one is insane 😱 the efforts are showing
It's a recipe that takes a lot of commitment, but it pays off in the end!
True! Very worth it! From ♥️ 🇵🇭
I like this lady... so cool. I realy love to see women who still know how to bake or cook. This is getting so rare nowadays.
Love the lamination techniques discussed!
Do you keep your egg wash an the ready in the fridge?! I’d love not to feel like I’m wasting an egg every time I use a wash!
Thank you so much Anna for your awesome videos! I would love to try and make these, is there any point where I can leave the dough in the fridge over night?
The drawers of flour and stuff will never cease to amaze me
How does she stop pest coming into these
thanks for the tips
Υπέροχο!!!wonderful!!!
Dear Anna I absolutely love your recipes, you make everything seem heavenly! I am thinking that usually danish dough has eggs.. can I add an egg for the same recipe?
,merci Anna pour votre magnifique Croissants
Amazing Receipe
I love these so muchh😍
Hi Anna. I have been following you for a while now, and I love how you make baking so seemingly easy. This weekend I chose to make this Danish recipe of yours. However, we don’t have cake and pastry flour in South Africa, what can I substitute it with please ? With thanks 😊
Thanks , it was great.
I'm watching from iran.
Oh I love her kitchen! Wish I can store flour and sugar in my drawers wo little critters sneaking in here and there lol
I'll need a weekend to try this recipe, but I'll definitely will... 😋 Yummy 😋 you make it seem so effortless.. ❤️❤️
Thank you Erya!
@@ohyum
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@@ohyum
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MashaAllah. Very nicely prepared. You cooked with great care and plan. I like your channel. So you have some videos of Asian cuisines?
Anna can I just use cake flour if I don’t have cake /pastry flour? Getting my hands on the AP flour is no problem! They look so light and delicious😋
these danishes is out of this world yuuuummmmmmm😍😍😍😍😍😍
Thank you Marina! Luckily you can still eat them on Earth! :)
@@ohyum i am going to make it this week end
So sorry - our ignorance (we are old). In Word you can paste the recipe if you use "merge formatting." Now we are very happy and will subscribe - thank you for all of your hard work - the pastry looks amazing!!!
Danish is my favourite treat ❤️
Do you make them at home LeAny?
@@ohyumOf course, I make them with jam or Nutella, any kind of filling. I simply adore them. 🥰
You have the best recipes ever. And i have had such great results. But what if you dont have cake flour ? How do i substitute?thanks x
You are so prefect Anna 💖
I love you and I love your recipes 😍
Thank you so much!
Well, there must surely be a way where this is made the same and reaches my stomach faster and rests there as much as it wants... Jokes apart,just wonderful- everything from the presentation to the choice of dishes to the videography. Love from India.
I really like Aunt Anna Olson's cake, it's really good, it's delicious, and it's so pretty
My all time favourite yum yum
Glad you like them! :)
Wow you made me want to do it thank you ☺️☺️☺️☺️🤗🤗🤗🤗
Making them now. Going to the second fold. Fingers crossed!