Danish Pastry Dough (aka "Wienerbrød") Recipe!

Full recipe with amounts and additional details on our website: skandibaking.com/danish-pastr...
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[@cuisinemalikadz549]

Super

[@MouchakTreasureFoods]

Amazing!!! looks do mouthwatering and delicious!!! Good job. Thanks for sharing

[@skandibaking]

Thank you!!

[@sectoudie1820]

Is it the yeast dough you used for kanel snegle??

[@skandibaking]

Hi, you can either use the danish pastry dough for kanelsnegle, or you can use a soft yeasted dough which doesn't require laminating! We have both versions on our website!

[@sectoudie1820]

@@skandibaking thank you so much

[@FCHappyBaking]

Wow! This is a nice recipe and great video. #Like200 and subscribed to you channel too

[@skandibaking]

Thank you!!

[@dietrevich]

Mine proofed for a long time and still all the butter formed a pool at the bottom of the pan. At what temperature should they proof?

[@skandibaking]

We usually leave ours at room temperature (which is around 75F for us) up to four hours as we have had issues using the proof setting on our oven (it gets too hot and actually melts the butter before the pastries are even baking). We had many pastries leak butter before we found the right timing for us! It can be very variable with laminated dough.

[@user-sl9dp9hp3q]

Клааснооо100000лайков

[@velcroman11]

Hmmm, how to make Damascus pastry. 😀

[@majolieonppt5547]

What’s the dough recipe itself ? Ingredients… result is miam😋

[@skandibaking]

The full recipe is on our website! skandibaking.com/danish-pastry-dough-wienerbrodsdej/

[@cerigecosta3278]

need subtitles in portuguese🇧🇷👈

[@curiousme113]

Isn't this croissants?

[@skandibaking]

Danish pastry dough is very similar, but we wouldn't call it croissant dough since we think that has very specific ratios of butter/dough!