My contribution is this Braided Cinnamon Danish. This pastry is synonymous with the famous Austrian dessert, apple strudel. 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 techniques of laminating the Danish pastry and the croissant are similar to that of puff pastry and have some difference. This is a Shortcut Homemade Pastry Dough. Wrap in plastic, and refrigerate for at least 2 hours or overnight. This is not the traditional method of making real danish pastry. Brian – A Thought for Food – European Hot Chocolate Roll out dough to a 18 x 10 inch rectangle. A couple said they are called a Kuca. Laminated doughs include puff pastry, croissant dough and danish dough. Your email address will not be published. The following ingredients will make 5 pounds of laminated dough: 10 3/4 cups (46 ounces) King Arthur Unbleached All-Purpose Flour 9 tablespoons (1/2 cup + 1 tablespoon) sugar 5 teaspoons sea salt or 5 1/4 teaspoons table salt Like this recipe of mine for a tea roll. In a small bowl, sprinkle the yeast over the warm milk. Roxanna – A Little Bit of Everything – Tea Muffins Fold strips over filling, alternating sides to make a crosshatch pattern. Spectacular!!! Learn how your comment data is processed. 24 Comments // Leave a Comment ». Made with homemade laminated dough, this braided danish is flaky, tender and irresistible! A new favorite breakfast in our house! But the method can be stretched pretty far before a croissant loses its "croissantes". Let us discuss the steps in making Danish pastry. The filling is prepared by cutting the fruit into dices and combining it with sugar, nuts, spices, and crumbled plain sponge. In another small bowl crack all eggs and lightly beat them with a fork. If you google “laminated dough” videos, there a lot of them out there. Oh my heavens! There was cinnamon between the folds where it pulled apart. Danish dough contains eggs and more butter than the croissant dough and that is the reason why sometimes croissant dough is referred to as lean dough. I’ve never made it all the way through without a little butter leaking, but the results have still been outstanding. In laminated pastries, a layer of fat is placed on a dough layer, which is then repeatedly rolled and folded. Puff pastry, croissant, and Danish are the three original laminated doughs. Take care not to over mix the dough, so that the end product is soft yet flaky. Laminated dough is a distinctly flaky type of dough that's used to make croissants, Danish pastries, puff pastries and more. Danish pastry and croissant are the two most important breakfast rolls served in the breakfast of any high end hotel. Claudia – Journey of an Italian Cook – Tortoni: an almond-frozen cream dessert Place the filling on one edge of the pulled dough leaving a space of 3 to 4 inches. Fold the unbuttered bottom third up over half the buttered dough. Alisha – The Ardent Epicure – Colossal Sugar Plum Dumplings We’re still rolling out and folding the dough, just as you do when you laminate … If you’ve ever eaten croissants or anything made with puff pastry, you’ve had laminated dough. The slices should extend right up to the filling. Glaze with egg wash and bake until golden brown and crisp. Unfortunately, we were in the middle of a September heatwave and my kitchen was warm, to say the least. Please leave a comment on the blog or share a photo on Pinterest. Roll the dough out again to a 18 x 10 inch rectangle, then fold the dough again as above. That looks amazing! Delish! The dough part was yellowish in color. A croissant on the other hand is glazed with eggs and baked. I wanted an over the top breakfast. 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. The key part of laminated dough is keeping separated layers of fat and pastry. Once baked, the dough … If anyone can help me to find out the name or have a recipe for this item, I would greatly appreciate it. Croissants are usually baked plain, but sometimes they could be stuffed with grated chocolate to make chocolate croissant. In a small bowl, sprinkle the yeast over the warm milk; stir until dissolved. Cut the strips into triangles. After the last turn, wrap well in plastic and refrigerate at least 4 hours or overnight. Content Guidelines 2. They sound fabulous. Danish and croissant doughs are used interchangeably in hotels, but traditionally, the Danish dough is richer than the croissant dough. 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