Knead the dough. Obtaining a crisp pastry depends on the correct preparation and working of the dough. The added oomph from the yeast in croissant dough gives even more rise, richness, and bread-like features. Depending on how you modify it, you get different results. Place danish on a parchment lined baking sheet. Jennifer – Much to My Delight – Skillet Macaroni with Broccoli Then make a second fold to seal in the butter (like folding a letter to stuff an envelope). Though Bill and his brother thought the sub-par braided cinnamon danish was outstanding, it was not my finest baking moment. Brush with melted butter and bake in the oven till crisp and golden brown (refer to Fig. Rub it with butter and fill according to the requirements of the recipe. I’ve never made it all the way through without a little butter leaking, but the results have still been outstanding. Here is an excerpt from that post: Monet, who writes the lyrical blog Anecdotes and Apple Cores, is a warm, generous friend to so many bloggers. The other difference is that both the Danish and croissant are proved like any other bread before baking in the oven. This donut / cake / pull apart chocolate covered yummy thing is driving me crazy trying to find the recipe and the name. Dining Dispatch The Story Behind the Levain and Laminated Pastries of Bresnan Bread. Jennifurla – Indigos Sugar Spectrum – Gingersnap Tart with Pumpkin Pastry Cream 134 g bread flour. Repeat the rolling and two more times, making sure to refrigerate for an hour between all turns. Feb 3, 2012 - Sending this toYeastspotting.Click here for my blog index.I am glad that my post on laminated sandwich loaves got a lot of interests, here's a variation on that formula. Slice the strudel with a serrated knife and present with desired accompaniments. Cover the rolled pastry with plastic and freeze in the freezer until use. Strudel dough can be prepared mechanically or manually, following the guidelines used in preparing the puff pastry dough. The pieces of sponge help to absorb the moisture from the fruits during baking process, thereby keeping the end product flaky and crisp. Danish, shortened for Danish pastry is a multi-layered, leavened, sweet pastry just like croissants, but only sweeter and richer in taste. This site uses Akismet to reduce spam. Use clean equipment to make the dough, as smallest of particle in the dough can cause it to break while stretching. The techniques of laminating the Danish pastry and the croissant are similar to that of puff pastry and have some difference. Susan – In The Wheel – My Mother’s Pumpkin Spice Bread Lynn -The Actor’s Diet- Breakfast “Soup” Kath – In The Kitchen With Kath – My Mom’s Oatmeal Crispies                                                                                                                                                                 Eloise– Weasel’s Journey – Old South Banana Pudding Shirley – What About Second Breakfast? Thanks for the tip of drizzling high! There is a German variation of strudel that uses puff pastry rather than strudel dough. Lisa – Authentic Suburban Gourmet – Neiman Marcus Popovers My contribution is this Braided Cinnamon Danish. Ameena – Fancy That Fancy This – Date Muffins There is nothing called rough Danish or rough croissant dough. Stir and let sit about 5 minutes, till … Love Sourdough? This is a Shortcut Homemade Pastry Dough. Jeanne – Simple Math Bakery – Double Chocolate Muffins Penny – Jeroxie – Bread Pudding with Honey and Chocolate Fudge Topping Oh my word! I have no idea what they were called. Disclaimer 9. 1 envelope active dry yeast (2 1/4 teaspoons) I use Red Star Yeast, 2 1/4 cups flour (plus more for dusting the work surface), 2 sticks (1/2 pound) butter), at room temperature, cut into tablespoons, 3 tablespoons butter, at room temperature, 1 1/2-3 tablespoons hot water, depending on how thin you want your glaze. The filling is placed in the middle third of the dough running from one short side to another. The puff pastry dough and almond filling can be made ahead of time, and the pastries can be frozen before baking. These leaves are usually kept frozen and used as and when required. The ends can be left open or you can attempt to fold and tuck any excess dough under the braid. Nancy – Spicie Foodie – Heavenly Nutella Banana Bread Before rolling for final use, one can let the Danish pastry rest at room temperature for some time, which will bring it back to rolling consistency. This 3-layer dough-butter-dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. Croissant and Danish pastries, typically served for breakfast, are examples of laminated yeast doughs, while puff pastry, also known as pâte feuilletée or mille feuille (meaning one thousand layers), is an unleavened type. I’d roll it out into a big rectangle, add the filling and treat (roll) it like cinnamon rolls, except make it into a ring. Akheela – Torview – Rustic Italian bread My brother-in-law was visiting from Green Bay to bring our son his extra lawnmower, and I planned to make a braided cinnamon danish. That might help, though none I’ve seen shows this technique exactly. Laminated bread that croissant and danish pastry is made of, is a method that can change according to your taste. It's essentially the love child of Danish and Asian Style Soft Sandwich bread, inheriting the best qualities of both parties: nice and crispy on the outside, soft inside, and full of buttery goodness. A couple said they are called a Kuca. We’re still rolling out and folding the dough, just as you do when you laminate … Let us understand the making of the strudel dough from the following steps: Collect all the ingredients and make sure that they are cold, as it will help to get better strudel dough. Christina – A Little Sumpin’ Sumpin’ – Chicken and Parmesan Penne The phyllo sheets must be laminated before they are made into a product. I can only imagine where your sub-par bar lies…haha! Preheat to 350º. Danish and croissant doughs are used interchangeably in hotels, but traditionally, the Danish dough is richer than the croissant dough. People from the neighborhood know what I am talking about, but no one knows the name. This dough is usually laminated several times between layers of butter, similar to how we prepare homemade croissants.Here we are working the butter directly into the dough using a food processor. For those of you who do not know the process, softened (and mine was very soft!) Learn how your comment data is processed. Strudel is made by pulling and stretching the dough to a thin sheet and laminating it with fat. I'm Liz and have been cooking, baking and teaching since I was a teenager, with over 40 years of experience. Liz – That Skinny Chick Can Bake – Braided Cinnamon Danish Let me know how it goes. https://www.allrecipes.com/article/pastry-shapes-and-danish-fillings This gourmet Cinnamon Bread Recipe is plaited and drizzled with a simple glaze. Patty – Zomppa – Nostalgia, 1989: Creamy Navy Bean Soup It can be drizzled with melted fondant to enhance the look. The strudel dough is stretched with hands till it is so thin that one can read a newspaper under it. Lift the strudel and carefully place it on the baking sheet. Here are the others who provided recipes. Brian – A Thought for Food – European Hot Chocolate Kristen – Frugal Antics of a Harried Homemaker – White Sandwich Bread Combine the flour, salt, sugar, milk, and yeast together in a mixing bowl and knead it to smooth dough. So just imagine how tender and buttery this cinnamon danish dough is! But when I look that term up on the internet for the recipe, the picture is not what I am talking about or looking for. List of top three laminated pastries:- 1. Kim – Liv Life – Limoncello Lemon Cake Plagiarism Prevention 4. Your email address will not be published. The dough should be sheeted on top of a cloth, as it will be difficult to roll the strudel with hands, since the sheeted dough becomes very fragile. A quick, buttery, sesame- and poppy-seedy snack from Denmark. Kate – Kate’s Kitchen – Casa D’Angelo Salad Such a great recipe for a weekend baking project. Alisha – The Ardent Epicure – Colossal Sugar Plum Dumplings This will make the pastry light and crisp to eat (refer to Fig. After this time we reduced to 375ºF and bake 20 minutes more . I’ll certainly let you know if anyone responds. It was baked in a block of 6 pull apart sections. YUM!!! A folded flaky pastry for say, a galette, can have as few as 27 layers. Hi, Ness, I think it could be done!! Made with homemade laminated dough, this braided danish is flaky, tender and irresistible! Fabulous recipe! It is served plain or dusted with icing sugar if it is filled with sweet filling such as chocolate or almond paste. In laminated pastries, a layer of fat is placed on a dough layer, which is then repeatedly rolled and folded. Note: This recipe originally debuted in 2012. There are different types of laminated doughs. Delicious! It is said that the impression of the hotel is created or broken by the quality of the croissants served in the breakfast. The quality of the croissant is very important. Once baked, the dough … Both, however, have layers of butter worked in between the dough through a process of rolling and folding the dough over and over. I like to let the dough chill overnight and then bake it up the next morning. Cover with plastic and leave at room temperature for 12 hours or overnight, after which time it should have expanded and gotten bubbly inside. Prohibited Content 3. I think this is going on our Easter brunch menu! The key part of laminated dough is keeping separated layers of fat and pastry. and glazed with boiling apricot jam to give a shiny glaze. These are separated with melted butter or oil, and sometimes sprinkled with breadcrumbs or nut meal to give varying characteristics to the finished product. If you google “laminated dough” videos, there a lot of them out there. Looks spectacular! Any chance of a video of the process to see what you actually do? This pastry can be used in variety of ways. Privacy Policy 8. (((HELP))) when I was a kid back in the 1960’s. Do one side, then repeat in a similar fashion on the other side. Every laminated dough, be it puff pastry, croissant or Danish, begins its life as a thick slab of butter encased in a dough “envelope”. Then starting at one end, cross a strip over the filling, then repeat on the other side. Oh my heavens! 22.10). Welcome to That Skinny Chick Can Bake! The brushed melted fat thereby laminates the pastry along the way (refer to Fig. Peggy – My Fiance Likes It So It Must Be Good – Mushroom and Squash Enchiladas If you’ve ever eaten croissants or anything made with puff pastry, you’ve had laminated dough. Silpat Roul’Pat Non-Stick Silicone Mat, 16.5-Inch by 24.5-Inch, https://blog.kingarthurflour.com/2014/07/29/flaky-buttery-fabulous/. With the short side facing you, disperse the remaining butter over the top 2/3 of the dough. I like serving them at special brunches. Wrap in plastic, and refrigerate for at least 2 hours or overnight. Butter is essentially made of milk fat/solids and water. When ready to bake, bring dough out to sit out at room temperature for about 15 minutes. Slice dough into strips from outer edge to filling at about 1/2 inch intervals. This would be a hit at our home. oh my goodness this looks DIVINE! Bonnie Banters – Bonnie Banters – Bonnie’s Spaghetti Sauce Claudia – Journey of an Italian Cook – Tortoni: an almond-frozen cream dessert Gina – SPCookieQueen – Baked Mostaccioli in a Skillet Wrap in plastic and refrigerate for one hour. Danishes, palmier cookies, kouign amann, and sticky buns are also pastries made with laminated dough. We decided to ask some of her dearest blogger friends to contribute favorite comfort recipes along with notes, thoughts, and prayers, and these were compiled into a scrapbook for her. Fold the unbuttered bottom third up over half the buttered dough. This gorgeous cinnamon danish was finished with a drizzle of a simple glaze. In a small bowl, sprinkle the yeast over the warm milk. But the method can be stretched pretty far before a croissant loses its "croissantes". It is essential to get the correct consistency to allow the dough to be ‘pulled out’ or stretched out satisfactorily. About the length of a long John. ; Sourdough Banana Bread - This delicious sourdough banana bread … The layers and layers of dough are what you’d find in a fine bakery, but you can make it at home! Unfortunately, we were in the middle of a September heatwave and my kitchen was warm, to say the least. Kara – Happy When Not Hungry – Peanut Butter Banana Bread Table 12.4 discusses different Danish pastries: The method of making and rolling the croissant dough is same as that of the Danish dough; but the final shaping of this crab-shaped pastry is different from the Danish pastry. Make filling by mixing softened butter, sugars and cinnamon. Like this recipe of mine for a tea roll. Danish Pastry and Croissant 2. Bryan – Armchair Chef – Rosemary Chicken and Potatoes Croissant dough, like in this braided cinnamon danish, have yeast added to the dough, where puff pastry does not. Jaime – Mangiabella – Lavender Pear Muffins Once the dough is nice and smooth, form it into a round ball, and rub some oil around it and put in a bowl. French method can also be used, but English method is more preferred. The cross section of the strudel shows the layers of … Strudel: This pastry comes from Austria. Preheat the oven to 430ºF (convection). And have a hard time explaining what i can see in my mind’s eye. butter is spread over a rectangle of yeast dough, then the dough is folded over the butter, rolled thin, then folded and chilled. A croissant can be plain or stuffed. Brush the breads with beaten egg with salt, avoid painting the layers, just brush the surface. Both Kate and I were overwhelmed with the depth of your compassion. Make glaze by combining ingredients, adding hot water till desired consistency is reached. It should be slightly soft, smooth, pliable, and elastic. Gently knead bread on a lightly floured surface till a smooth ball is formed, about 30 seconds. – Lil Cookies n Cream Cheesecakes, Betty – Scrambled Hen Fruit – Mama’s Cold Oven Pound Cake, Kath – In The Kitchen With Kath – My Mom’s Oatmeal Crispies, Eloise– Weasel’s Journey – Old South Banana Pudding, Claudia – Journey of an Italian Cook – Tortoni: an almond-frozen cream dessert, Beth  – Of Muses and Meringues – Brown Butter Toffee Blondies, Tammy – Il Dolce Bacio – Wicked Good Boston Cream Pie. Go back and forth until the strips cover the filling. Place mixer bowl with flour on a stand mixer and start mixing on a low/med speed with a hook attachment. Good luck! Basic tips for working with laminated dough: Keep the dough cold. The dough must be pulled out until it is thin enough for you to read through it. Fellow blogger and friend Kate, of Kate’s Kitchen, and I brainstormed ways to offer sweet Monet support during this difficult time. Using a stand mixer with a dough hook, combine flour, sugar, salt, cardamom and 2 tablespoons of the butter. Place in the oven at half height and bake 10 minutes. Fat is a relatively minor ingredient in industrial bread. Tammy – Il Dolce Bacio – Wicked Good Boston Cream Pie Eileen – Joy of Caking – Chocolate Peanut Butter Fudge If anyone can help me to find out the name or have a recipe for this item, I would greatly appreciate it. Take care not to over mix the dough, so that the end product is soft yet flaky. There were a couple neighborhood bakeries where we lived in Louisville KY. 135 g milk Maybe one of my readers will have an answer. This makes numerous thin layers of both dough and butter. In a small bowl, sprinkle the yeast over the warm milk; stir until dissolved. Keeping the spoon high makes for thinner striations of icing. Thanks for sharing. Cover it with remaining oil until the strudel dough sinks in the oil. The thickness of the strudel desired will decide the amount of filling to be used in strudel. Now fold over the left 3 to 4 inches of the sheet on top of the filling to lock the filling in the strudel. They sold this long John sort of, I’m guessing was a yeast, pull apart type donut or bread. That looks just like it came from the most expensive bakeries I would pay alot for this perfect yeast braid wow perfect Liz Bravo! Before publishing your articles on this site, please read the following pages: 1. This is really not a complicated recipe. In another small bowl crack all eggs and lightly beat them with a fork. Carlyn – Not The Normal Teenage Fare- Vegetarian Chili and Corn Bread I have to start practicing with Easter around the corner. Drizzle over cooled danish. Annie – Annie Oakley’s Kitchen – Apple Squares Also, and we cannot stress this enough, you can now find the bakery's goods inside Royal Blue Grocery. 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