The enzymes in the diastatic malt powder that helps break down the starches into sugar can be found in buttermilk and yogurt. SO, if you don't have the diastatic malt powder or can't find the diastatic variety of malt powder simply substitute the water in the recipe for cultured buttermilk. or plain yogurt(Greek yogurt works best). Just a FYI for educational purposes. BTW, many of your European butter products is cultured(meaning it contains those same enzymes).
And after reading and absorbing that tidbit of information you will discover why cultured buttermilk and flour works well together. Like for the batter of fried chicken(and buttermilk pancakes, waffles, etc.) If you want to make a really sweet rice then rinse the rice in water and THEN soak the rice in cultured buttermilk. If you cook it in the buttermilk and don't drain it off and then use water then be extra careful not to let the milk boil over onto the hot element or gas flame. Disaster could ensue...
+lwblack64 Diastatic malt is rich in alph- and beta- amylases and proteases. Buttermilk and yogurt will have proteases and lactases, but not amylases. You need the amylases in this case.
She is so right about weighing your dry ingredients! Once I started and noticed how much easier it helped my entire process, and how much it helped my final baked product I haven't measured dry stuff when baking since!
You are so thorough in showing your process. It is so helpful that you explain everything and why it is important to do certain things! I tried a recipe for danish pastry from another video and my butter got too warm and started melting into the dough. I'll try to salvage it but I wish I had just watched your video in the first place, lol. Thanks for the great video!
Mrs. Stephanie. Where do I begin? I came across this channel maybe a year and a half ago? I needed some quick buttermilk pancakes (I needed a dupe for Cracker Barrel). Your video was the first that popped up so I just clicked it and cooked it. It came out SO DELICIOUSS. Ever since then, I vowed to always look at recipes from joy of baking. I’ve cooked your pound cake, pretzels(last week), your banana bread, chocolate chip cookies, cupcakes, cinnamon rolls, you name it. My sisters wanted some homemade Starbucks Cheese Danishes for Christmas. So I typed in Danish recipes and yours popped up. I started these Danishes yesterday night and I was worried they wouldn’t come out amazing. (it is such a challenging Pastry to make) My back hurts, there is flour in my hair and on my cheeks, but let me tell you; these turned out DELICIOUS. They were golden, flaky, and the layers were so beautiful. It was a very long and tiring process, but my dad said it was a labor of love. (he actually said each fold was a “layer” of love haha). I just want to say thank you Mrs. Stephanie! Every recipe I have challenged myself to cook from you has come out deliciously! If my sisters call and ask me to cook a dessert, I always say “Does Joy of Baking have the recipe ?” If your channel doesn’t, it simply won’t be made. 🥰 Thank you. You have a true gift of patience and explaining the directions thoroughly. Your craft is greatly appreciated. (I wish RU-vid would allow pictures! Maybe one day 😭)
Thank you! I thoroughly enjoyed watching your video, even though I realised very quickly that this recipe can't really be made in my kitchen. I just don't have enough work surfaces, and resting the dough in the fridge for an hour so many times would mean that I couldn't cook anything else in the kitchen, unless I was cleaning up the surfaces each time in order to cook lunch, then dinner, etc. However, I watched it to the end - so much precise painstaking work, beautifully done! I had no idea that Danish pastries were made like that - and shall value them all the more when I next get them from a bakery. This video brought back childhood memories of my grandmother making apple strudel. She made her own filo pastry on a huge kitchen table, covered with thick blankets, then with a couple of linen sheets, ironed over the table to smooth out every single wrinkle, then carefully floured all over to prevent sticking. Finally, a lump of dough would be placed in the centre of the table and gran would patiently, slowly, forever go round stretcing the dough using the back of her hands, until it covered the entire table and went over the edges. My job was to use the scissors and cut off the edges after the pastry was completely dry - I loved doing it. The pastry was incredibly thin and almost completely transparent - and then there would be little sprinkles of melted butter, followed by adding the filling and making a huge roll of the actual strudel, which would then magically fit into a baking tray - grandma's strudel was phenomenal! It would take all day! But I never saw so much effort and care put into a dish until I saw this video! Thank you for bringing back happy memories.
Wonderful video. I realize now why our ancestors were so svelte, if this was the process to have a Danish in the morning, calories consumed equaled calories used. Thank you for your hard work it was inspiring.
Hi joy I'm living here at Denmark but I never try to make Danish pastries. Thank you for encouraging me to try this. Maybe it takes time to make it but Danish breads are so yummy :) :) thanks again
Yay. Missed your videos. Favorite baking channel. Love how you provide in both grams and cups since I am European (Norwegian), though I prefer cups since easier;)
"I'm just going to use my hands because it's really easy" LOL... Stephanie, you are an intelligent, organized and talented instructor and cook. My hat is off to you. But after watching this I am resolute that I am just going to buy Pepperidge Farm and tell my bridge club I made the dough myself. You never cease to amaze me at your level of skill and communication skills. YOU GO GIRL
This was such a good video and recipe, just finished baking them and they were such a success! I recommend keeping them in a little longer than 8 minutes for the second time baking because mine were a little underbaked in the center. Also, I used normal unsalted butter, and no diastatic malt powder, but still a huge success!
HI! You seem to be an exellent teacher I love the way you give precise explanation in a smooth and attractive way. I really appreciate what you have just taught me . Thank you so much
Stephanie, thank you for a great recipe and the best instructions I ever got! I did it all, including measuring the dough 😄 and it worked! These came out delicious. Just like you buy in a bakery. They are the real thing, and I made them! Can’t wait to try more of your recipes.
Rolling out my dough now to place the butter lock-in. Then the turns start. Three fillings, Apricot, Cheese and Almond! Thanks for the help and inspiration, Stephanie! ❤️ Fingers crossed! 🤞
@Ann Hutcheson A great big congratulations to you! I consider baking success one of my most enjoyable successes! Sheer fun in the kitchen, keeps me off the streets, as is sometimes said. Happy Baking.
I need to make some calculations about timing if I want to serve these danish pastries for breakfast... Love your recipes and your videos, very professional and clear.
OMG Stephanie ,delicate,elegant recipe and I enjoy the sound of crunchiness when you try one ,I wish ,I was there.By the way delightful colours.Thank's for sharing this recipe.
Hi Stephanie I been baking different pastries from your web and these got burn and they are raw inside and very crispy on top. My oven was 400 f for 20 minuets. Also I was reading everybody’s comments to look for help but there no comments really that help me. I put them back to the oven and was when all got burned. This didn’t happen with the croissants there were delicious! Thank you you are amazing in the kitchen.
Do you have a top element in your oven? If so, when you bake the danish you want the bottom element turned on, but the top element turned off. If the top element is turned on, you will find that the tops of the danish will burn before the inside is baked through.
OMG Stephanie....that was a fantastic video and I wish I had your talent! I have never made a Danish/croissant before and I can "see" a disaster happening for me as I seen to be challenged when it comes to making dough/pastry. But again, as you have said before, "practice, practice, practice". Don't worry Stephanie, one thing is for sure, I'm not a quitter! Man, your Danishes really looked YUMMY! TFS
I've made these before and they are wonderful and buttery. The only problem is that they take so long to make and there is so many steps involved in making them. It's well worth it if you have the time to make them and the people to give them to.
That's what I say, too! She had enough dough for 2 really nice kringles, which I was counting on through the whole process! And then she made pinwheels? Pinwheels instead of kringles?😭😢 Oh, I have a recipe for that and its a one day process for pinwheels. But this type of lengthy process deserves the creme de le creme treatment- KRINGLES!
HI Stephanie In Denmark these are called´spandauere, also called the bakers bad eye, if you put yellow cream in the middle. they are always eaten or breakfast.
Wouldn't it be nice to have an endless supply of these danishes, after all the time that goes into making them. I have to stop watching these videos, because I can't imagine spending all that time making something. They look wonderful though.
Excellent video! Easy to understand and full of useful tips. Came to this site as I had tried making Danish pastries before using other recipes on the Internet and the instructions weren't as detailed as this and they never turned out as well as I hoped. If you arent going to bake them all at once when its the best point to freeze the dough? For example, would you freeze the dough after you have cut into individual squares and if so how would you do this eg lay the squares on top of each other separated with cling film or parchment and place in bag in freezer ??
4/5/20 Excellent...no wonder they are so expensive.....they are a lot of work....as usual way too much work for me thank you , I'll just buy mine at the bakery.....wish I was your neighbor....I'd be at your house every day with my coffee...and even bring you one.....wow you are great.....
+BunnaySango I agree, I've got quite a good experience with bread baking and I have to admit it's the real culinary art and it requires a good amount of patience, especially the sourdough kind
+Joy of Baking I agree with you Joy. I love all your video tutorials and your baking recipes. And thank you for more advises for a yummy baked result. My co-workers loved my baking, and that's because of you. May God bless you more.
That would in Danish be called a 'Spandauer' normally filled with custard but sometimes with fruit. They are delicious! BTW here in Danmark, there is no such thing as a Cheese Danish. :) Love your vids.
Fabulous video of puff pastry,, I can't wait to try it! I'm curious as to what brand of pots and pans do you have stacked in the corner of your kitchen?
Ooooh MAN😲 Watching the 3 turns and the rolled finished sizeof 24x9 inches, all the while I saw 2 nice kringles coming out of it 😭 It would have been nice to at least seen half in pinwheels lke you made and the other strip of 4 and a half by 24 inches made into a nice kringle😢 However, the pinwheels you made were GORGEOUS!!❤
Stephanie, I made the croissants yesterday and they turned out fabulous. I made only 6 using half of the dough, the other half of the pastry dough I froze in 4" squares between parchment paper so that I can make danish pastry in the future. my question is, can I use your almond frangipane on top of the danish prior to baking them or should I wait till their halfway done or all the way done ?
Instead of the raspberry jam, can I bake them with cream cheese instead? If so, do I bake it with the Danish like you did with the jam or do I bake them and then put the cream cheese on after?
another great recipe, stephanie! but i do have a couple of questions. i don't have a marble countertop (my counters are square tiles, not good for rolling), but i do have a large wooden cutting board - any tips for using that kind of surface? also, could this recipe be cut in half and make smaller danish? i suspect that it would require a lot of mathematical conversions (which may be way over my head) but i like smaller danish - say 2.5" rather than 4" - more like a small snack/treat. p.s. was that the dog next door bothering baxter again? LOL. and i hope y'all will stay safe with the hurricane heading towards your area.
+Kali Dallas Thank you. It looks like the hurricane will miss us although we're already getting some flooding from lots of rain. You can use a wooden cutting board. And you can make smaller danish. There are two dogs next door and when they start barking Baxter just has to respond. :)
hi Stephanie dis is amie its looking gorgeous n d way u demonstrate is really nice .I have to buy an oven so can u help me out should I go for an otg or a halogen ove n which one is best for baking. thanx
Stephanie.....would this recipe work if, after forming the pinwheels, you let them proof overnight in the refrigerator.....then bake them in the morning?? I would very much like to try this recipe, but it seems near impossible to have them ready for breakfast time.
I only have active yeast...so if I activate that in water, do I still need 1 cup of tap water? I know you mixed all the dry ingredients first so add the yeast last then?
Danish people rarely make it themselves as it is considered too complicated for amateurs. It is bought at ones local bakery, and mostly on weekend mornings.
I test in grams so I did mean 10g. Different salt types can have different conversions to tsp depending on the granule size so that may be why you see a difference.
All the Danish Pastries ive had almost paste inside the pastry so i always thought they were the 'traditional' ones but apparantly not. Are yours the traditional Danish or does it vary?
I did mention the ingredients but if you are looking for the recipe there is always a link to the written recipe in the first line of the description and throughout the video on the top right.
hi stephanie! will it be okay if I make this dough in advance and keep it in freezer then defrost it when I want to make danish? 🤔 also, please share a recipe of tres leches cake... 😭
