DANISH PASTRY
Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.
Provided by Cindy
Categories Bread Yeast Bread Recipes
Time 3h8m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
- In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
- Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
- Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
- To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g
DANISH HASH
Make and share this Danish Hash recipe from Food.com.
Provided by Vicki in CT
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the 1/2 the butter in a skillet, saute the onions until golden, remove from pan and keep warm.
- Put the remaining butter in the skillet and saute the potato until they are turning brown.
- Add meat and cook for 2-3 minutes. Add the onions and cook until all is heated through. Traditionally, sailors put an egg that's still soft centered--either soft-boiled or fried--on top, but that's not necessary.
Nutrition Facts : Calories 380.2, Fat 22.4, SaturatedFat 12.5, Cholesterol 257.2, Sodium 204.3, Carbohydrate 35.7, Fiber 4.5, Sugar 4.1, Protein 10.4
DANISH DOUGH
Provided by Food Network
Categories dessert
Time 12h
Yield 2 pounds of dough
Number Of Ingredients 8
Steps:
- In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, salt and vanilla. Whisk gently to combine. Set aside.
- Quarter each stick of butter and cut into 9 or 10 pieces. Toss the diced butter and flour together in a medium bowl.
- (Optional method) Put the flour in the bowl of a food processor. Cut each stick of butter into 1/4 inch slices and mix into the flour. Pulse machine 8 to 10 times, just to cut the pieces of butter into 1/2 inch pieces. If there are any larger pieces, break them with your fingers.
- Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight.
- Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle about 8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with a long flexible metal palate knife. Dusting off any excess flour and fold the dough in half when the edges meet. This is called a "book or 4-fold". Rotate the rectangle of dough 1/4 turn on the table. This is called a "turn". Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary. Brush off any excess flour and give it another book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes.
- Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches. There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches. Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month.
DANISH DOUGH
This super-buttery laminated pastry dough is scented with a hint of cardamom. Use the dough to make Cheese Danish, Apricot Danish, Cinnamon Snails, and more. Martha made this recipe on Martha Bakes episode 502.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 3 1/4 pounds
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle the yeast over the warm milk; stir until dissolved. Let sit until foamy, about 5 minutes. In the bowl of an electric mixer fitted with the dough hook, combine 1 pound, 4 ounces flour, sugar, salt, cardamom, and 4 tablespoons butter; beat on low speed until butter is incorporated and the mixture resembles coarse meal, 3 to 4 minutes. Pour in the yeast-milk mixture; mix until dough just comes together. Add the eggs and yolk; mix until just combined, 2 to 3 minutes. Do not overmix.
- Turn out the dough onto a lightly floured work surface, making sure to include any loose bits left at the bottom of the bowl. Gently knead to form a smooth ball, about 30 seconds. Wrap well with plastic, and refrigerate at least 2 hours or overnight.
- Paddle remaining 3 1/2 sticks butter with 2 tablespoons flour. Form flour and butter mixture into a 12-by-10-inch rectangle on a sheet of plastic wrap. Refrigerate 15 minutes or up to 1 day. On a lightly floured work surface, roll out dough to an 18-by-10-inch rectangle, a little over a 1/4 inch thick, keeping the corners as square as possible. Remove any excess flour with a dry pastry brush. Remove butter mixture from refrigerator and let stand at room temperature until it reaches the consistency of the dough. With a short side facing you, place butter mixture over 2/3 of the dough. Fold the unbuttered third over as you would a business letter, followed by the remaining third. This seals in the butter.
- Roll out dough again to an 18-by-10-inch rectangle, then fold dough into thirds as described above; refrigerate for 1 hour. This is the first of three turns. Repeat rolling and folding two more times, refrigerating for at least 1 hour between turns. To help you remember how many turns have been completed, mark the dough after each one: make one mark for the first turn, two for the second, and three for the third.
- Refrigerate dough, tightly wrapped in plastic, for at least 4 hours or overnight. Dough can also be frozen, tightly wrapped in plastic, for up to 2 weeks; before using, thaw the dough in the refrigerator overnight.
SCANDINAVIAN HASH (BIKSEMAD)
This is a very traditional Danish dish and one that merchant sailors love to make when they come off night watch and want a quick easy hot meal. It is so simple and very good. Great recipe for re-cycling left over roasts etc. Add some peas or some mushrooms, Any left over veggies. The egg is optional but don't miss out on it
Provided by Bergy
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the 1/2 the butter in a skillet.
- Add the onions and saute until golden.
- remove from pan and keep warm.
- Put the remaining butter in the skillet and saute the potatoes until they are turning brown.
- Add meat and cook for 2-3 minutes.
- Add the onions and cook until all is heated through.
- Traditionally, you put a lightly fried egg on top of the hash, but while this isn't necessary for the dish it IS a delicious addition.
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15 DELICIOUS DANISH RECIPES - DIYS.COM
From diys.com
Estimated Reading Time 5 mins
- Danish pastry twists. Here’s the very first item on the list and we’re already shaking up the classic recipe! These adorable and completely delicious little twists are made from the same pastry as classic Danishes.
- Cherry cheesecake Danish. Mommy Maleta walks you through the process of making these mouthwatering Danish that harness the same flavours as most classic recipes, but somehow a little more tasty.
- Blackberry cream cheese Danish. Six Sisters’ Stuff has an alternative cheese and berry Danish recipe, just in case cherries aren’t your favourite! Try this yummy, flaky recipe filled with juicy blackberries instead.
- Blackberry ginger Danish. Maybe the blackberries are a great idea to you but you’re not so sure about the plain cream cheese element? Try this blackberry ginger Danish by Baking a Moment instead!
- Cream cheese Danish rolls. Is the cheese always your favourite part of any Danish recipe you try? Why not cut out the rest of the ingredients and just concentrate on what you like most?
- Prune Danish. Prune Danishes are a classic recipe alternative for people who aren’t quite so fond of the sweeter variations, like those with berry fillings.
- Peachy cheese Danish. Food.com reminds you that Danishes can have delicious fruity fillings without being berry based! If you like the idea of a fresh, fruity Danish but you’re not really a fan of cherries and blackberries, try this amazing peachy recipe instead.
- Maple pecan Danish. Have you ever tried a Danish that contains nuts? As long as you’re not allergic this maple pecan recipe is one of the most mouthwatering types of pastries we’ve ever tried!
- Orange cheese Danish. The Comfort of Cooking gives you another alternative fruit Danish recipe to berry fillings! This orange recipe gives you full citrus flavour balanced with cream cheese and chopped walnuts or almonds.
- Pumpkin butter filled puff pastry. This recipe isn’t technically a classic Danish, but it is made with the same type of pastry. The pumpkin butter filling and pumpkin seed topping gives you a very autumn taste that’s perfect for Thanksgiving.
20 TRADITIONAL DANISH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4/5 (4)Estimated Reading Time 7 minsCategory Recipe RoundupPublished 2021-01-06
- Danish Brunede Kartofler (Caramelized Browned Potatoes) Ok, so caramel-coated potatoes might seem a little odd. But I promise it works, especially when paired with pork chops!
- Danish Meatballs. We’re used to meatballs and marinara. The tender meat with the tomato sauce works wonders with pasta or in a sub, and it’s a favorite for a reason.
- Danish Chicken and Asparagus Tartlets. If you’re looking for finger food that goes beyond chips and chicken wings, the Danes have you covered. Who doesn’t love a mini-pie or tart full of savory chicken and creamy sauce?
- Smørrebrød (Open-Faced Sandwiches) The first time I ordered a sandwich in Sweden, I was surprised when it came without a top. But I quickly fell in love with the concept, and to this day, I will eat my sandwiches this way.
- Agurkesalat (Cucumber Salad) Vinegar and pickled foods are super popular in Denmark, and you’ll often find something like this served as a side dish.
- Rugbrød (Danish Rye Bread) Bread can be quite a controversial topic when speaking to Europeans. What we consider dark bread – pumpernickel or rye bread – is often overly sweetened and not dark enough when compared with traditional European rye bread.
- Flæskesteg (Danish Roast Pork with Crackling) There was always a fight for the crackling in my house! It can be achieved by cutting deep into the pork skin, though not all the way to the meat.
- Danish Kringle. This wonderful pastry is originally from the pretzel family. It can be super light, full of layers, and have a variety of fruity fillings.
- Danish Potato Salad. Potato salad is a big deal across the pond, and each country has its own take on the BBQ favorite. Some will add boiled eggs and sausage and others go for chopped pickles.
- Koldskål (Danish Buttermilk Dessert) As mentioned above, the Danes don’t like overly sweet desserts. That’s clear in this simple little dish. Made by mixing buttermilk with yogurt and sugar, it can be served with fruit for breakfast or after dinner.
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