FLAKY HOMEMADE CHEESE DANISH (Beginner Friendly)

[@danwest268]

The pounding with a round object is also how you stretch out metal when forging. This is a Damascus Danish

[@TacDyne]

Haha yeah I was just about to post, "In metallurgy this is called pattern welding". He does his hammer forging, folding and flattening. The only thing missing is the twisting. :D

[@powasjington4262]

O you mean like what I did to ur mom

[@Khepramancer]

Riveting!

[@jaureliosoares]

Adorei o video

[@christineshotton824]

You sound like my husband, knowledgeable!

[@lionelrichie57]

Hey danish baker here In denmark we have 27 butter layers in our pastries, and we either use 25 or 50% butter. Also in The beginning before we add the butter layer, you want to keep the dough as cold possible. We dont want it to rise until right before you put it in the oven. Also the Way we would shape the pastry youre making “spandauer”, we would Cut the dough into squares, fold all the corners into the middle and give Them a firm Press so they dont Open up when theyre rising. ;)

[@BrianLagerstrom]

Thanks for sharing

[@avacadomangobanana2588]

50% butter like proportions or 50% as in the make up of the butter is 50%…. Something

[@idk_idkcutie1690]

can u please make a tutorial videooooo

[@jujubee7351]

So did he do the cheese right?

[@fredfchopin]

I tried making these and they turned out great. Just watch your baking time if you end up making them smaller; I found 12 minutes was about right for the size that I made. Also you don't need to pipe the filling in. A spoon works fine.

[@shadowangelina7155]

This has made me appreciate my favorite local bakery even more!

[@NavyAirdaleVet]

Your dough recipe (measured by weight) is spot on, really good flavor and easy to work with. I didn't do the recipe exactly the way you did, but pretty similar. Turned out great.

[@SwineFlewAway]

Just found my baking project for this weekend! I've always wanted to try laminated dough and this recipe seems like it will totally be worth the effort

[@BrianLagerstrom]

a worthy challenge indeed

[@ismeelikebeef568]

How was it?

[@Pfpfpfpfpf2020]

@@ismeelikebeef568 I'm in the process of making these right now so I'll let you know 😉

[@ismeelikebeef568]

@@Pfpfpfpfpf2020 ok ty!

[@Pfpfpfpfpf2020]

@@ismeelikebeef568 ok so I made the dough last night and finished up with the filling/glaze/fruit this morning. They're rising for 90 minutes now and then they'll go in the oven 🤞🙏 I'll let you know that the final verdict is 🤩 the lamination technique with the butter went really well, so I'm expecting good results!

[@deskysurfer]

"The butter is trapped!" Idk why it was so funny to me, but I audibly laughed when you said that.

[@CookwithSammy]

I followed the folding carefuly, Thanks very much for the details... Always thought it is hard to do but you made it easy for us. The final result is magnificent , Thank you

[@BrianLagerstrom]

Thanks for watching, Sammy

[@_-JR01]

Bri guy...I have forsaken you. I see now that you made this butter block, in the same way you did it for croissants, but I skipped over that part of the video because I thought you did it like how other youtubers do it, with like origami like precision and patience for folding/unfolding one piece of paper. this 2 paper butter block is honestly genius. I should have gave props to it last time you did it. Butterblocks were my biggest hangup for making laminated dough, but I'm so excited to make many flakey treats in the near future.

[@patphares6258]

Wow…this is a top-notch keeper instructional video on laminated dough. Step-by-step demo and guidance with many “aha” moments. My confidence was increased ten fold…now have the courage to take the plunge and get going! Thank you Brian…great job!!

[@BrianLagerstrom]

Amazing. Glad YT served you the vid

[@christophercollett5665]

"ten fold"

[@ToowokeforFlorida]

Parchment paper packet to trap butter into rectangle! Brilliant!

[@rachelsfoodventures54]

In 2016 I tried making these as a truly novice baker and the butter tragically melted out. Then I had the luck of visiting Denmark in 2019 and had the BEST pastry of my life (a chocolate glazed flakey cinnamon roll with this like, caramelized sugar on the bottom and it was so good it was sinful). This video motivates me to try again, or at least just move to Vejle, Denmark and get in on their butter market 😄 Thank you for all the tips on dough and butter texture because TOO many videos just say "cold" which often leads to butter cracking and ruined lamination.

[@BrianLagerstrom]

Yeah I’ve been there. Cracked butter sucks!

[@kwhatten]

You do realize you were actually eating Wiener Brot?

[@cindys.w.8566]

If it MELTED the room was to HOT!Butter won't melt unless to warm SMH!

[@rachelsfoodventures54]

@@cindys.w.8566 It melted out while baking is what I meant. It's a common result for novice laminators. So yes, technically you are correct, in a way, the room (oven) was too hot!

[@viciousbeauty]

@@BrianLagerstrom would this because they were too warm a room temp? Would chilling them before baking alleviate?

[@artleitch]

Another absolute hit with this recipe. I would caution that it is not particularly beginner friendly (navigating the butter temperature is tricky), but I just followed the instructions and I'm sitting here, proud of the danish I made all by myself. Thanks for another great video, Brian

[@JB_Fraulein_Kunst]

Adding this to my ever growing list of your recipes I wanna make! The list is growing rather than shrinking, but I'll defo be making them all. Problem is once I make one of your recipes, it often becomes a fave and then I keep making that again instead of trying new ones (vodka pasta and pesto pasta salad to name a few)

[@irishredrose5145]

I can't tell you how happy I am to see someone use the best butter in the world. I love my Kerrygold Butter. The very first time I heard of Kerrygold butter came from my gym instructor. He was telling me that it doesn't go to your hips and thighs because it actually breaks down the fat in your system. Unlike other butters that go straight to your thighs, stomach and buttocks. I made this recipe and my boyfriend after eating one right out of the oven was floating and hugging himself in the air. I made huckleberry cream cheese danish and they were so good. Thank you so much for sharing your recipes. I have been a professional baker for over 30 years and always wanted to make cream cheese danish. I don't know why I was afraid. I make 6 tier wedding cakes and never give it any thought. Thank you again for sharing. Star

[@Superheavy420]

French Presses work great for full flavor experiences.

[@PizzaHomie]

Fedt! In Denmark these are called spandauer. Also hilariously known as bagerens dårlige øje, which translates to "the baker's infected eyes". Meget lækkert!

[@jameshobbs]

Not wienerbrød?

[@PizzaHomie]

@@jameshobbs wienerbrød is a little more general, referring to different Danish pastries with that similar flaky dough.

[@frogmccuish]

That's funny! I'm still giggling.

[@LadyXaina]

Without cheese, no danish bakery puts cheese in their pastery like that. Those Spandauer isn't with cheese, either vanillacream or jam of sorts. But yeah that there, surely do the "Bakers Bad eye" justice. At the rural parts of DK we also call those "The ho*kers bad a$$ (Luderens dårlige røvhull)" - sweet child, many names.

[@antonhelsgaun]

@@jameshobbs wienerbrød is more just the Danish word for Danish pastry

[@americanrebel413]

Oh my goodness they look delicious! You're right when rolling out the butter and also rolling out the dough with the butter it is so satisfying to watch. Thank you Brian this was awesome.

[@evajawidzk2068]

Love watching that part butter and dough blending . The folding again wrap and put in fridge

[@PovosClownTown]

"Now we got 2 creased rectangles...sick" I knew I subbed for a reason haha

[@BrianLagerstrom]

🤙🏻🤙🏻🤙🏻

[@Exercise4CheatMeals]

What beautiful delicacies. You absolutely crushed it Bri.

[@BrianLagerstrom]

Thanks, man!

[@jcbartlett25]

Made these today and they were EXCELLENT, I went too heavy on the cream cheese filling and not heavy enough of my strawberry jam. Next time I’m switching up those ratios

[@chrisitinabobinski3798]

Your little happy dance at the end is so lovely I thought I was the only one who did that 😊

[@augustemilwidinghansen2139]

Great example of Danish pastry, I’m a Dane my self. But Danes loves a lot of that what we call “glasur” (the White stuff on top). Keep et up bro!

[@freja007007]

det er det bare virkelig ikke, aldrig om vi nogensinde bruger ost i wienerbrød.

[@randmayfield5695]

I use a 1:1 blend of all-purpose and bread flour. This is a great instructional. Love the "butter slab" technique.

[@hana-6974]

How does it come out with that blend pls? I was trying to look at the difference between puff pastry and croissant pastry flours.

[@solerso68]

I cant bake anything,..but i made these unbelievably..im a pastry FREAK ..but i don't live near any decent bakery. Made these perfect first time..Unfortunately i ate an entire recipe in 24 hours. This is more like a construction project than baking. so if thats more like your thing, try it. These instructions work. Great for a Saturday night thing if your having a family breakfast gathering next morning ..Impress you new girlfriend and make your mom jealous !

[@TRGRFNGR]

These look really REALLY good, but it appears to take all day with so many multiple steps to complete. I'm sure they are deliciious.

[@melbarn2716]

You are speaking my love language. Thank you for this. I have been so intimidated by laminated dough... you make it seem so easy. I will give this a try soon! :D

[@BrianLagerstrom]

You can do it! Let me know how it goes.

[@Ramj92]

Here I am now considering buying a stand mixer so I can have these every sunday for breakfast and any day that ends with Y. I LOVE THIS SO MUCH!!! Thank you as always Bri for the recipes!

[@BrianLagerstrom]

Thanks for watching Ram. Try it

[@windermere2330]

You need a stand mixer anyway because they’re awesome! So many different things to make with it! Mine makes me feel like a baller baker!

[@johncspine2787]

Try a pinch or two of salt in the egg wash..it thins the egg just a bit, and adds flavor, and changes it a bit glossier..maybe deeper color..you can add more salt than just a pinch if you want that salt snap too..something about a bit of salt in the glaze I like in dessert pastry..

[@bethbs1]

Nice to see someone not using plastic wrap unnecessarily. I really don't fancy eating anything that's been in close contact with the stuff. A tea towel or plate is usually fine to cover food, as here

[@marlindaperez4173]

First time viewer, love ❤️ the way you made the video almost as much as the pastry it’s self😹. Gonna try soon. Things I loved...it was short, to the point, no extra chit chat, just narration ( very cool from this end) which kept it interesting. Also I noticed you cleared out everything else in the kitchen/ background, which few people think of and can be very distracting. Good job! You seemed to think of everything. Only mention I would say is to slow your speaking down a little bit so I can hear and process the information. And....even your sponsor add was well done and I thought it was great that you did your own add. I might try the coffee because I’m living off grid right now and can be a pain in the butt to do the generator. Heating water is much easier. Thanks again, I’ll check out your other videos.

[@LuisCaneSec]

Hey, that Joven coffee comes from a roaster in my area. They raise money to help educate the next generation of coffee farmers. I think that's a cool program.

[@kevinbozman2572]

Made these for the first time. WOW. Totally amazing. My first attempt at making pastries. Next time I need to roll them out a little thinner. I found it hard to leave the dough out long enough to relax and roll out more without letting it warm up too much. I was nervous about having the butter melt into the flour. Can someone verify his measurement for the icing? I did it by weight and there was no where near enough milk. I just added some more milk and it was fine. I ended up making 1/2 of them on Saturday. a huge hit!! I let the rest of dough stay in the fridge till Tuesday am and made two more this morning. I didn't have any of the filling left so I just made a quick batch of icing/frosting. I let the dough warm up @ room temp for about 90 minutes then cook for about 12 minutes in my convection toaster oven. I think they were even better. I need to make these on special occasions only! highly recommend

[@MayorOfFlavor]

You’re seriously the man, dude

[@andrewriker5518]

Thanks!

[@BrianLagerstrom]

Thanks for watching

[@vanessaquach540]

Best danish video I have seen so far. Very thorough and seem easy to make compared to what I see out there. Thank you for sharing.

[@voulafisentzidis8830]

You're wonderful. Thanks for the lesson. I've always thought making butter puff pastry beyond my capability but, thanks to you, I'm willing to at least try.

[@jujubee7351]

You made the lamination process look so easy I have to try this!

[@grannyprepper1181]

I’ve used that same coffee maker for years, mine has a thermal carafe. I also add a paper filter, it seems to cut down on bitterness. The danish’s look fabulous.

[@cynthiajohnson9412]

Home run, Brian, home run! Bases loaded, bottom of the ninth, down by three, home run! I loved the lemon zest in the icing - perfect touch. Can you do a tiramisu recipe next? No rush, now that spring is here I'm done with desserty stuff for a while and......I have a freezer full of yummy danish. Oh, for the jam I used your recipe for the berry compote that you used in the waffle video cooked down further with a little extra sugar added in with the maple syrup.

[@BrianLagerstrom]

Woah! That’s a great idea! So glad these worked for you great job

[@Bakerqueen925]

Made these today and they were flaky and WONDERFUL. I love danish.

[@cindys.w.8566]

Assuming you washed the shelf off well in the fridge.. otherwise you are transferring the nastiness from the fridge to the dough as you took that metal tray sat it on the cutting board took the dough off and moved the tray to set the dough right where the bottom of the tray just was ;-)

[@jaloux8583]

Damn good recipe, easy instructions, well done! Not too sweet, buttery deliciousness.

[@natalierinehart7109]

I remember making puff pastry for the first time, years ago, using a child's toy rolling pin. It worked incredibly well because it was too small and light to mash the butter into the dough, but its weight and shape were sufficient to get the flattening done. I'd go for that as the ideal tool every time.

[@donnavorce8856]

One of my favorite sweet items! Some day I'll make these myself thanks to your expert tutorial and encouragement.

[@CampGreyGoose]

I made them today and they are absolutely the best. Very flaky and delicious 😋!

[@squange20]

Superb recipe. The tip about the butter between the baking paper is great.

[@Rich_ard]

Could you do a home made cream cheese? It seems simple but I ran into some trouble this weekend with very small curds, I made it work but there doesn't seem to be a good source for it and there Also seems to be multiple methods a quick heat+acid method and a bacteria culture+rennet+time method. Can't wait to make these Danish.

[@ronalddevine9587]

I remember Julia Child making this, and it was so complicated. You have simplified it so I think I will give it a go.

[@candyvigil550]

I made Danish Kringle for years. I like your lamination technique better. It looks easier.

[@aliciacorelli2908]

They look delicious, your explanation has been of great help to understand how to make them

[@leahr.2620]

Years ago i made danish using Julia Childs recipe, they were the best danish ever, they got a pastry creme and fruit, apricot and cherry are my favorite, or lemon curd, or raspberry, or.......... 😊 I look forward to trying your receipe too, the cheese filling looks quick and easy.

[@BayShore2001]

That looks delicious! Would love it if you'd make a video on how to make homemade jam :) Thanks!

[@bkim7000]

That was so enjoyable and satisfying to watch. I'd give anything to eat one of those right now

[@keshnikumar987]

Very patient with making best and delicious pastries or any baking .

[@kaizokumugiwara2724]

Umm, this was perfect. I really appreciate the attention to detail as well as the different options at each step

[@wheelman1324]

My Danish Grandmother loved this!

[@jesserumsey956]

These were absolutely perfect. I am making them again right now!

[@christinasanchez2154]

Looks delicious 🤤 Thank you for sharing. Great video, the best part was watching you eat the danish.

[@barbigriffin7747]

I made these, YUMMY!!!! They did not come out as pretty as Brian's. Second half is proofing now so in about 90 mins I hope to have pretty danish. Thank you so much for another awesome video

[@h8GW]

Ah yes, a beginner-friendly danish recipe that calls for made-from-scratch puff-pastry dough. Basically makes itself.

[@denisee9539]

Seriously ❗️don’t change a thing. I enjoy watching. Gonna share your dance moves.

[@Shackbanshee]

Omg, this episode looks like it took so much work. Thank you for sharing your amazing skills with us.

[@BrianLagerstrom]

Thanks! It was a pretty decent lift in terms of filming and editing not going to lie

[@CP-fe6jr]

like the hack with the paper, definitely gonna try this recipe.

[@BrianLagerstrom]

I hope you do!

[@DanielleA2023]

The instructions on your videos are the best of any cooking channel on KZbin, hands down ...r u listening every other channel on KZbin? And today's product endorsement?💥💛💥

[@warrenmortensen3870]

Looks great! My only concern is that this is how I get my morning coffee to achieve consciousness which means I'll need to get up at about 2:00 AM to make my Danish for my 8:00 AM coffee. Oh, I could make them the day before but it seems naughty to let them sit around for the next few days consuming them one at a time while they slowly go dry over about a 4-day period. Or someone else may get to them first.

[@evilganome]

Thank you for the recipe! Maybe this will get me out of my croissant rut. I love croissant, but I also love danish, so maybe this will get me to try out something a little different. Also, I love the laminating technique you demonstrated.

[@jjo7279]

With so much going on in the world- I look forward to your videos as a mini escape from all the craziness!

[@pquinlan6101]

Totally going to “make this thing”! Great video, thank you!

[@TomBacke-vk9ql]

Love your recipes and videos, especially Ciabatta and Etoufee. Please show how to print the recipes. Thanks

[@jamiehartzell5286]

Bri .made these today 3/20/20 they didn't come out as pretty as yours did , I screwed up the butter part, I reversed it the parchment paper 😂 but they came out very tasty and delicious 👍 thanks again for sharing this recipe.

[@sorenzartov]

Love the Danish as a Dane 🇩🇰 🇩🇰 🇩🇰 ! You should really try to make a "rugbrød" = Rye bread !! 🇩🇰 🇩🇰 🇩🇰

[@BrianLagerstrom]

Danish Rye is on the list for sure

[@unnifursethwarpe3417]

Hello Brian, I just discovered your channel a week or so ago and I'm absolutely thrilled! Can't stop making your recipes, and the danish are being proofed while I write. Just one question, all my doughs are much stickier than yours look, and I suppose it's because we live in an extremely humid environment. I hold back a bit on the water until the doughs are manageable, but have you got any better idea? Especially the "Big Dog" form the 3 ways of making bread with the same dough doesn't get as beautiful as yours. Thank you for sharing all these wonderful things!!

[@DebWashington]

Always on time. Thanks for all your videos!

[@robertdeuel8292]

How about 'Bear Claws' ? Not with Yucky Almond filling, but the original Fig? Would be wonderful! Luv your recipes.

[@barbaraverdoorn9076]

Beautiul & delicious looking results! I cant wait to try it. And thank you for the tips about the butter brand!

[@jrod25x]

RIF!!!!!! Roll-in-fat!!!! Just like the good old days. Can't wait to rock and roll with these tomorrow morning

[@thomasschafer7268]

Very good. Near to original danish recipe.in germany we say Plunder for this kind of dough and the product.🇩🇰🇩🇰🇩🇰

[@michaelmarino1360]

Great tip for the butter!

[@eatallnowsavenone4later342]

Beginner friendly?!😮 The danishes came out lovely.

[@tiarawillis5677]

Babish did a danish video once, your video is so much better! Thanks for always making quality cooking content.

[@maxp9646]

Please do a segment on making Bearcalaws and almond wreaths, walnut wreaths...love that bear claw filling. Thx dude

[@janetlempinen4925]

Beautiful 😍 I've tried a few different recipes and I'm going to try this one

[@crycada]

Lord hammmercy! 😋♥️ Thank you Bri! I can’t wait to make and eat that thing!

[@mistifeyed]

The closest to restaurant tartar sauce I’ve had! So good!

[@hannahpeper236]

Thank you for sharing this recipe, I’ll try to make it soon, looks delicious. All the best wishes to you

[@jaytrent62]

I’d try both strawberry rhubarb jam and blackberry jam with some lemon juice n zest

[@danthompson5797]

I actually did it! Didn't turn out bad at all

[@japnuts]

Kudos to you. Think I had a quick nap during rolling. Love. Yum

[@stephaniel8164]

I for real want to use this recipe and tweak it to make Starbucks Sugar Plum Danish - excellent video!!!

[@Sara-rv7ds]

I saw…cheese Danish…and said, Oh Boy! Just like a little kid! 😂. I can’t wait to make these! Oh boy! Thanks Chef Brian, you’re amazing!

[@tylerbrycew]

For shaping the sheet of butter, you can just toss it in a gallon-size ziplock bag and roll it out!

[@i_robin]

So satisfying to see this wonderful!!

[@markdcmountp]

Great tip on the butter brand Brian..looks yummy and I’m definitely going to make these👍🏼

[@waspwrap1235]

10:33 1 oz = 28.3 g 1.5 oz = 42.5 g 2 oz = 56.7 g

[@PaigeMiller-n5h]

THANK U SM this is going to be really helpful I’m trying to challenge myself a little it bigger than just good cupcakes and cookies hahaha

[@mshill2406]

I'm totally gonna make this 😍💅🏿

[@matteframe]

Two yolks from... Eggs Love this channel!

[@cloudwaveASMRsleepsounds]

Onyx Coffee! They're from my town! (Also my son is crazy about cheese Danishes; can't wait to make this recipe)

[@crazyjoelowe]

Love your channel. I'd cut into squares fold the corners in and make pinwheels.