|By Thebaker (Thebaker) on Friday, January 11, 2002 - 09:43 am: Edit|
I am looking for a basic simple danish formula
for round danish with fruit on top...
|By Chefspike (Chefspike) on Friday, January 11, 2002 - 10:25 am: Edit|
Baker, This is one of my favorite things to eat.
Heres what I do, Roll out dough thin, egg wash,
sprinkle cinn. sugar, sprinkle coconut. Thats the base. At this point you can add anything you want
soaked and squeezed raisins, old dryed cake crumbs, chopped fruit, or you can start with a thin layer of pastry cream, before the cinn. sugar. egg wash again before proofing, add cream or/and fruit before baking. I use a high yolk and milk wash because it browns up nice. But as you know milk will dry products out. When its done baking but still warm, drizzle fondant off your fingers, or use a clear, neutral glaze. If you use canned or fresh fruit I found it's best to dry it before adding, so you don't have soggy spots in the danish. Danish is like a bakers quiche, you can chop up anything and put it in or on top.
|By Chefspike (Chefspike) on Friday, January 11, 2002 - 10:31 am: Edit|
opps, sorry I forgot. When your rolling it up, keep pulling the roll to stretch the dough so it's a tight roll. you don't need a real wet proof for these because of the moisture that is in the items you roll into it. If you don't use any fruit or cream add a egg wash step.
|By Thebaker (Thebaker) on Friday, January 11, 2002 - 12:01 pm: Edit|
What I am looking for is a formula for the dough
thats simple and fast. ( idiot proof would be good too)
|By Chefspike (Chefspike) on Friday, January 11, 2002 - 12:05 pm: Edit|
Durkee's Danish Dough.
|By George (George) on Friday, January 11, 2002 - 12:48 pm: Edit|
The Durkee doughs (the old Pennant) are great.
I have used the danish and the puff extensively with great results.
The puff is so good that when we did a taste test at the CIA (years ago) the Durkee won against clasical scratch puff by a wide margin.
|By Chefspike (Chefspike) on Friday, January 11, 2002 - 01:01 pm: Edit|
Yes!!, it is a time saver also.
AND has more than one application.
|By Pastrycrew (Pastrycrew) on Friday, January 11, 2002 - 04:19 pm: Edit|
To The Baker,
Here's a Danish Dough Recipe for you. Just follow standard procedures.
2 # cake flour
8 # all purpose flour
1 # butter
21 oz sugar
16 oz egg yolks
2 oz salt
12 ozfreshyeast(reduce to 6 oz if youuse dryyeast)
2-1/2 Qts milk
roll in butter
3 # 8 oz butter
8 oz all purpose flour
You may want to split the dough and roll-in into two different batches for easier handling, but you can work this all at once with a nice sized sheeter. I just make 3, single folds. Careful not to mix the dough too long, once you begin incorporating the butter mix you will continue to develop the gluten.
Variations? You can try vanilla bean powder inside the dough for flavor. Or the first butter, you can make brown butter and use it once it has cooled. This also adds more depth to the product.
Quick danish? Just sheet out a thinner piece, about 4mm, place a bit of cinnamon sugar inside and roll up into a tube. After this, you can slice off coins and proof the coin. Once proofed you can press down the center and place your filling. It's a lot quicker than cutting strips and twisting them. Just depends on what final look you are after.
Whoa, long message.
|By Chefspike (Chefspike) on Friday, January 11, 2002 - 07:21 pm: Edit|
hey Brian, where did you get this recipe?