Danish dough
8 oz milk (78 degrees)
2 tsp instant yeast
1/4 oz salt (1 tsp heaping)
2.5 oz eggs
1/4 oz molasses
1.75 oz sugar (1/4 cup)
1/8 oz cardamom or nutmeg (1.5 tsp)
1/2 tsp. Lemon zest
1 oz butter
1# 3.5 oz bread flour
Roll in:
1# butter
1 oz flour
1/2 x
4 oz milk (78 degrees)
1 tsp instant yeast
1/8 oz salt (1/2 tsp heaping)
1.25 oz eggs
1/8 oz (3/4 tsp) molasses
1.75 oz sugar (2 Tbsp)
1/2 tsp cardamom or nutmeg
1/4 tsp. Lemon zest
1/2 oz butter
10 oz bread flour
Roll in:
8 oz butter
1/2 oz flour
Directions
Use same techniques as croissant to mix and roll Danish dough
-make the détrempe and refrigerate for 20 to 30 minutes
-roll the détrempe to ½” and encase the butter
-roll the package to ½” and give one double turn
-roll the package again to ½” and give one single turn
-tightly wrap the package with plastic wrap and refrigerate for at least one hour, or overnight before shaping
-cut the danish dough into 4ths for shaping
-sheet each quarter to 1/8” for shaping: pockets, pinwheels, loops, twists, bear claws, sticky buns, etc.
Baking Danish
Glazes and Fillings
Use egg glazes before baking
Egg glaze
Egg with two T milk
Use clear glaze and sugar glaze after baking and cooling
Clear glaze
1/2 c sugar
1/4 c water
1 T light corn syrup
Sugar glaze
2 c confectioner’s sugar
4 T water
Flat white icing (make ¼ for small amt)
2 cups pwd. sugar
2 tsp. Vanilla
Approx. 5 tsp. Hot milk
Drizzle over baked Danish
Streusel: (crumb topping) (make ¼ for small amt)
8 oz. Sugar
8 oz. Brown sugar
1# butter, soft
2# flour
Grated zest of 2 lemons
Vanilla, tt
Combine all ingredients, mix until crumbly
Cheese Danish: (make 1/2 for small amt)
8 ounces cream cheese
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
add a little lemon or orange zest
Cream together the cheese, sugar, vanilla, and lemon. Very gradually add egg. Filling should be thick enough so that it does not run out of product. Beat until mixed and fluffy.
Simple Bear Claws:
Homemade Almond Paste
Ingredients
Homemade Almond Paste
Danish Shaping
Simple Bear Claws
Pinwheels
Cheese DanishSnails
8 oz milk (78 degrees)
2 tsp instant yeast
1/4 oz salt (1 tsp heaping)
2.5 oz eggs
1/4 oz molasses
1.75 oz sugar (1/4 cup)
1/8 oz cardamom or nutmeg (1.5 tsp)
1/2 tsp. Lemon zest
1 oz butter
1# 3.5 oz bread flour
Roll in:
1# butter
1 oz flour
1/2 x
4 oz milk (78 degrees)
1 tsp instant yeast
1/8 oz salt (1/2 tsp heaping)
1.25 oz eggs
1/8 oz (3/4 tsp) molasses
1.75 oz sugar (2 Tbsp)
1/2 tsp cardamom or nutmeg
1/4 tsp. Lemon zest
1/2 oz butter
10 oz bread flour
Roll in:
8 oz butter
1/2 oz flour
Directions
Use same techniques as croissant to mix and roll Danish dough
-make the détrempe and refrigerate for 20 to 30 minutes
-roll the détrempe to ½” and encase the butter
-roll the package to ½” and give one double turn
-roll the package again to ½” and give one single turn
-tightly wrap the package with plastic wrap and refrigerate for at least one hour, or overnight before shaping
-cut the danish dough into 4ths for shaping
-sheet each quarter to 1/8” for shaping: pockets, pinwheels, loops, twists, bear claws, sticky buns, etc.
Baking Danish
- Preheat oven to 400F. Beat the egg wash ingredients together. Brush the top of the pastry with egg wash.
- Bake for 15-20 minutes or until golden brown. Make sure to rotate the pan at least two times to ensure browning evenly.
- Allow to cool for at least 10 minutes. Drizzle with glaze.
Glazes and Fillings
Use egg glazes before baking
Egg glaze
Egg with two T milk
Use clear glaze and sugar glaze after baking and cooling
Clear glaze
1/2 c sugar
1/4 c water
1 T light corn syrup
Sugar glaze
2 c confectioner’s sugar
4 T water
Flat white icing (make ¼ for small amt)
2 cups pwd. sugar
2 tsp. Vanilla
Approx. 5 tsp. Hot milk
Drizzle over baked Danish
Streusel: (crumb topping) (make ¼ for small amt)
8 oz. Sugar
8 oz. Brown sugar
1# butter, soft
2# flour
Grated zest of 2 lemons
Vanilla, tt
Combine all ingredients, mix until crumbly
Cheese Danish: (make 1/2 for small amt)
8 ounces cream cheese
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
add a little lemon or orange zest
Cream together the cheese, sugar, vanilla, and lemon. Very gradually add egg. Filling should be thick enough so that it does not run out of product. Beat until mixed and fluffy.
Simple Bear Claws:
Homemade Almond Paste
Ingredients
Homemade Almond Paste
- 1 1/2 cups Almond Flour
- 1 1/2 cups powdered sugar
- 1-2 tsp almond extract
- 1 egg white slightly beaten
- Using a food processor, pulse the almond flour and powdered sugar a few times to break up any clumps.
- Add 1 tsp of almond extract and pulse to combine.
- Test at this point to see if it has enough almond flavoring.
- Add egg white and process for 2 minutes.
- At this point, the mixture should be smooth and have formed a ball.
- If dough is still sticky add 1 tbsp more of almond flour.
- Wrap tightly and store in refrigerator.
Danish Shaping
Simple Bear Claws
Pinwheels
Cheese DanishSnails