Danish Dough in a Hurry. Baking Tutorial with Chef Gail Sokol

Learn how to create the easiest Danish dough in a hurry with Chef Gail Sokol.
www.GailSokol.com

[@Jonathan_Price]

You are just terrific Chef Sokol! You are such a 'best kept secret' for all things pastry technique, on this platform. I'm going to make this, it looks way easier than pounding a big block of butter out and then rolling it out to a big rectangle..

[@GailSokol]

Aww, thanks so much!!! My technique is easier, and I hope you enjoy making and eating the Danish!!! Thanks so much for reaching out!!!

[@paulcallahan3897]

You are amazingy attentive to your page, thank you. Usually mathematical conversions are a bit clumsy and weight is so much more precise. Since your recipe/technique is so interesting I certainly will convert. Thank you again.

[@faridamohammed4956]

Hi dear I really love how u explain the process really love Danish will definitely give it a try watching from sunny south Africa 🇿🇦 god bless 💕💐💕

[@GailSokol]

I am so thrilled to hear from you!!! I do hope you try this Danish recipe!!!

[@zulyg8393]

Amazing! You explain it so well and easy. This is great! I didn’t make my danish dough last night, so this is perfect! Thanks!!

[@jeanjoseph7905]

My kind of chef....I also love to flour.

[@cvfamily3289]

Just made last night! Better than pie. The lamination came through well. Thank you!

[@GailSokol]

I am so happy that you liked it and it came out well!!!

[@Fur_momma_furever]

Thanks for showing me how to do that.

[@GailSokol]

Stay tuned for an upcoming video using my Danish Dough in a Hurry. Thanks for watching!

[@mjp5129]

Where’s the raspberry spiral danish video? I want to try that…plz…never mind, found it, yay!

[@GailSokol]

Glad you found it!!! Enjoy!!!

[@EricThompson-gs9ce]

this is so much like Swedish Kanalbullar cinnamon roll dough. Thank you Gail. One question, we have a kitchen aid stand mixer instead of a processor. Any advice for making that blitz pastrydough?

[@GailSokol]

The base dough can be done in a mixer for the Danish dough, but you can also make it in a large bowl using a pastry blender to incorporate your butter into the dough . The pastry blender works better than a mixer because you can control how small your cubes of butter are. Remember too small and there's no flakiness to your Danish. The pastry blender would work well here!

[@paulcallahan3897]

Metric would be helpful for those outside the USA

[@GailSokol]

I wrote these recipes in volume for the American home chef who may not understand metric. You can easily find conversions online.

[@shaheenjunaid3161]

What is the weight of the butteer

[@GailSokol]

You can easily convert the butter by looking on the internet.

[@leung1007]

I used more than 4 cups of flour and the dough is still too soft and sticky. I’ll go back to the traditional method.

[@GailSokol]

Be careful how you measure your flour and liquids. That can make a huge difference in whether your dough is too soft or not. If you are measuring correctly, try to chill your dough longer or even place it in the freezer briefly to firm up. The dough should NOT be too firm or it will crack when you roll it out. Don't give up on this quicker method, because it does work. Good luck!