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!
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!!!
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.
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
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.
Hi lady . Today I siet your video and I am very happy . You are really professional in preparing sweets and breads , etc. I am Lebanese from saida city . Best regards to you . 🤝🌷👍❤
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
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 :)
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.
@@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. :-)
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 ?
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?
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.
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.
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
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.
Hi Anna, can I freeze these cut dough for future baking before the final 90mins proofing? If possible, how many days I can keep in the freezer? Thanks so much. Love from Singapore
Hi Anna. I am a big fan of yours. Can u please tell me what speed # to you knead the dough in your kitchen aid machine please? I am just an inexperienced baker. Thanks.
These look wonderful. I haven't had a good one since we moved from New Orleans. I am assuming one can hold these in the refrigerator overnight after the last fold so it doesn't become an all-nighter to get these on the table in the morning. Is that correct? Has anyone done this? Thank you!
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 😊
Hi, do you have the recipe for japanese pie or japanese pastry? It is crispy n i was told it is not made using puff pastry n was told a special butter is needed to make tis pastry.
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!
you are becoming prettier and more beautifull day by day I love u sooo much u r toooo cute and sweet your recipies are also really amazing and unique Love From Pakistan
Hi Anna, instead of the cake flour can i keep using the all purpose flour? In my country we can only buy the all purpose and self raising flour... Or the cakemix flour. What is the best option? And...can you also mention the grams etc instead of only cups? Thanx!
Your videos are amazing.... i watched the Danish video and you mention a total of 9 hour from starting point to start making the danish but my count is 5 1/2 hours - 5 hours fridge and 1/2 rest. Can you confirm ? Thanks again !!!
If I do this recipe in 2 times at what part can I put the dough in the fridge for the night ? Maybe if the dough will stay for 7 hours in the fridge the taste will be better and we can enjoy it for our Sunday 'brunch . Thank you for your great videos.
At 3:00 mark, there is a mistake. She says the final chill is for 1 hour but the written instructions says 4 to 12 hours. She does follow up by saying that it takes 9 hours from start to finish, but when I added up the prep, resting and chilling time, I didn't get 9. So comparing the written version, things were cleared up for me. Thanks.
My maidens name is Olson. O not an e My grandfather Olson's family was from Sweden. We could be related. I'm going to give this a try. I figured butter was the secret ingredients. I love Danish pastry. Now I know why. Who doesn't like butter.
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?
These looks just delicious. I’m concerned with the amount of proofing that they’d be ready to eat by bedtime. Can you make everything the day before and refrigerate overnight, let warm for 90 min in the morning and then bake?
Might make it this week however I have few questions. First can I use all purpose flour instead of the cake flour part? Second is can I make this a day ahead before rolling it and baking it?( meaning that I chill the dough in the last fold overnight and bake and bake it the other day).
