Martha Stewart’s 4 Danish Recipes (1 with Zero Waste!) | Martha Bakes S5E2 “Danish”

Martha Stewart presents four delicious Danish pastry recipes, filled with apricot or cheese, or sprinkled with brown sugar and cinnamon. She even makes individual danishes from danish pastry scraps instead of freezing them or throwing them away. Waste not want not!

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This episode originally aired as Martha Bakes Season 5 Episode 2.

#marthastewart #danishes #breakfast #baking #recipes

0:00 Martha Stewart’s 4 Danish Recipes
0:04 How to Make Danish Dough
4:02 How to Fold Butter into Danish Dough
7:14 How to Make Apricot Bow Ties
11:49 How to Make Cheese Danishes
15:11 How to Make Brown Sugar Cinnamon Danishes
20:22 How to Make Danish Snails (Made from Dough Scraps)
22:56 Baking Bonus – Raspberry Pinwheels

Full Recipes:
Brown Sugar Cinnamon Danish – http://www.marthastewart.com/1130169/brown-sugar-cinnamon-danish
Cheese Danish – http://www.marthastewart.com/1130046/cheese-danish
Cheese Filling – http://www.marthastewart.com/1130041/cheese-filling-cheese-danish
Danish Snails – http://www.marthastewart.com/1130045/danish-snails
Pastry Cream for Apricot Bow Ties – http://www.marthastewart.com/1130039/pastry-cream-apricot-bow-ties
Apricot Bow Ties – http://www.marthastewart.com/1130040/apricot-bow-ties

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Known for its tender flakiness danish dough begins with lamination a baking technique in which butter and dough are repeatedly folded together and then shaped to hold a variety of fillings like cream and fruit cheese nuts let me show you how it’s done to make the dough in your bowl with a dough hook

Start mixing four and a half cups of all-purpose flour 1 3 cup plus 1 tablespoon of granulated sugar now don’t leave out the tablespoon now also add a half a teaspoon of ground cardamom cardamom is a very fragrant and delicious spice and one tablespoon of coarse salt four tablespoons of butter

Very soft at room temperature now in one cup of milk about 110 degrees proof two packages of active dry yeast stir that a little bit just proof it so it’s soft and you might even see a little bit of bubbling going on that bubbling is important to see because

That will tell you that the yeast is active that it is alive so now you can add your eggs one at a time need one egg yolk and two whole eggs add your milk you can see that the dough is coming together nicely and just mix until just combined two or three

Minutes at the most don’t over mix and this is doing well i can see that all that dry ingredient is mixed into the dough now just about one minute longer and so now notice how i am folding this dough with the heels of my hand i am kneading like this

But i am bringing up the sides to always create kind of an envelope and really kneading is about 30 seconds maybe six or ten turns and there make it into a rectangle and we have about three pounds and a few ounces of very beautiful dough now refrigerate for at least two hours and

Preferably overnight now there are three and a half sticks of butter the other half stick went into the dough originally as you remember and two tablespoons of flour this is the butter that’s going to be incorporated sort of like a croissant dough with layers the only difference between this and a

Question is that this has eggs in the dough so it’ll be a little bit heavier and a little less flaky but still very delicious mix that all together just scrape it down and i find that by adding a little bit of flour to the butter it makes it easier to handle very very

Important and now this we need to have in a flat rectangle 10 by 12. and it’s going to be about a half an inch thick this is going to be folded in to your dough over and over again until you have many layers of dough and butter so basically 10 by 12.

And wrap this up and just either put it in your freezer or in your refrigerator to get a nice rigid piece of butter so here’s our dough it does rise of its own accord because of those two packages of active dry yeast bursting from this plastic wrap oh and it smells so

Good so use some bench flower you want to roll this out to a rectangle 18 by 10 and it’s good to have a rolling pin that has the ball bearing handles roll in one direction and keep turning the dough so that it doesn’t stick to your countertop

Don’t use a whole lot of flour that’ll kind of toughen the dough and if you find you’re getting patches of flour just brush it off so beautiful really is nice dough so now 18 inches oh this is 18 inches by 10. square off the corners as much as you can

And then plop your butter so now pull this dough over halfway down the butter what you’re doing is really encasing the butter in the dough and then we’re going to fold this portion over now the butter is soft enough to bend we want to pull it over completely

Encasing the butter don’t have it dripping out the edges and by the way if it is warm in your kitchen either turn on the air conditioning or wait until it gets cold because it’s not a good spot to work in if it’s too warm you do not want the butter oozing put it

Back in the fridge until it’s cold now notice that i turned it 90 degrees because now i will roll it into a similar rectangle in the opposite direction flour your pin and roll this is a little bit more difficult because the butter is still pretty cold and sometimes you do this

Which softens the butter and allows you to roll a little bit more quickly don’t go too hard on it because then you’ll get lumps that is pretty nice and smooth and it smells really good and i think this is okay so now we have six layers the next time we’ll have 18

Layers but notice i’m trying to match up the edges neatly trying to keep it really even roll it so it’s flat and as square corners as possible there now get that wrapped up into the refrigerator just like coisanto there are three different doughs of similar construction one has eggs

Danish two have yeast danish hustle one has just butter and flour of pastry into the refrigerator until it’s nice and firm we’re making now delicious juicy apricot bow tie danish so notice this is marked this had three full turns so that’s what you want three turns so now save your plastic wrap because

We’re only going to use half of this and i find that before i cut it in half i like to roll it a little bit just to get it even in size this is beautiful though oh so beautiful and we want two 13 by 13 inch squares

And this measures 15 so i’m going to cut it seven and a half and refrigerate the half you’re not going to use now roll this into a 13 by 13 inch square and it is beautiful it’s smooth and keep measuring because 10 by 10 you’ll get too thick a dough

And you’ll have a heavy thick danish and it should be the same thickness very important now get that into the refrigerator this is chilled so we want a 12 by 12 inch square so i’m just trimming the edges so that everything is exactly square and then we can cut this into nine four

Inch squares this is one of my favorites always has been this and prune danish i also love what you’re doing is you’re encasing the rich pastry cream and the apricot and the flaky danish pastry there and now lift your square so i’m just distributing the dough onto parchment lined baking sheets

Like that and now a tablespoon of pastry cream in the center of each danish now this is vanilla fleck rich delicious pastry cream and the apricots we’re using are canned apricots but of course you can use fresh apricots and just place two halves in each so just imagine if

These were apricots from your garden or from your friend in california how delicious that would be too you can use sour cherries you can use sweet cherries peaches plums and now we have to close the danish so using a brush egg wash working kind of in a diamond so now fold this up

And this one over so neat so beautiful and when the dough is this good you’re going to enjoy making a pastry like this it’s easy to work with and the egg wash holds it nicely so now just cover it with plastic and let it rest for approximately 45 minutes before

Glazing it and putting it in the oven so after 45 minutes these are lighter they’re not really puffy that’s not the object it’s just to rest the dough and get them later now egg wash all over the exposed dough and the points don’t forget the points your oven is preheated to 375 degrees

Careful not to put big globs of egg on the parchment paper because you’ll only burn that you just want a pretty pretty glazed danish really pretty enough sprinkle with a little bit of granulated sugar this is something you should make for sunday morning to have with your breakfast good for

Coffee in the afternoon but i think breakfast is the best time to experience a really good danish put this in your oven bake rotating the sheets halfway through the baking process until the pastries are evenly browned 20 to 25 minutes so here they are bow tie danish cool them on racks and

Serve them to your guests your guests your family you will be forever grateful that you made something so special just for them what a success enjoy i’m just softening the farmer cheese which is the basis for the filling for our cheese danish eight ounces of farmer cheese and a third of a cup

Of sugar so just keep creaming this it’s not going to get totally soft but you just want to break up all the curds and now add to this one egg the zest of one bright skinned lemon about a teaspoon so if your lemon is really big don’t do the whole

Thing but this really adds a tremendous amount of flavor to the cheese there one tablespoon of flour and just mix that all together [Applause] and about a quarter of a cup of golden raisins stir those in you don’t want a wet filling but you don’t want an ultra dry filling

Either you wouldn’t want to use a cottage cheese because that’s too wet but this is just right not too wet and not too dry so we want a heaping tablespoon make sure every tablespoon has a raisin in it or two and put that right in the center of your danish

These are the same four inch squares that we had in our apricot danish and the 12 inch square cuts into nine four inch squares and so now use your egg wash on all four corners the fold here is going to be different than the fold for the apricot bow ties

So pretty so tasty the fillings because there’s not that much filling really have to be flavorful and you can save this filling in an airtight container for up to three days now pull one corner a little bit out fold it over the filling this like that press down this press up

And this over the top so you’re making little envelopes yeah you don’t want to apply too much pressure but you want to press down enough so that the danish won’t unwrap when they’re baking so these get wrapped in plastic wrap let them rest for 45 minutes

Make sure your oven is preheated to 375. so now egg wash thoroughly these little packages and sprinkle these with sugar sugar helps the danish brown gives it a beautiful color and it’s a nice contrast to the cheese so there 375 degrees bake rotating the sheets halfway through until evenly browned

That will take somewhere between 20 and 25 minutes set your timer this is what the cheese danish looks like all you need is a great cup of coffee enjoy The combined flavors of cinnamon brown sugar and orange sandwich between this delicious cardamom spice danish dough make this family-sized pastry perfect for a hungry brunch crowd first you make your filling three quarters of a cup of dark brown sugar a pinch of salt the zest of one orange i don’t want to

Skimp on the orange flavor it’s really tasty with a cinnamon brown sugar and a half a teaspoon of cinnamon and one tablespoon of orange juice just to moisten and stir it up danishes you know are available in so many different shapes and sizes there are bear claws snails braids

Envelopes twists bow ties just to name a few now look see it’s really come together that is a beautiful filling now here are our squares of danish and to make a round shape you can just use a bowl as a guide and cut all the way around the bowl

Have an egg wash ready too which is just one egg beaten with a fork and a soft bristle brush keep these chilled lift your bowl and now cut the top make sure your oven is preheated to 375 degrees spread your filling leaving a little edge all the way around so that you can

Glue the top to the bottom i would say leave a half an inch around the outside i love these little offset spatulas for jobs like this this is going to be really good now if you love nuts you could put nuts in here if you love chocolate you could probably

Add some chunks of chocolate there’s all different kinds of ways to embellish a danish so there now put a little egg wash all the way around the edge this is the glue that holds it together and lift you’re gonna kind of unfold it and this is getting a little tiny bit

Soft so get that right into the refrigerator until it is chilled enough to cut and shape so now is the moment of truth we want to make this look like this it looks like a six-pointed star with beautiful edges and it looks very complicated but watch

This use a small bowl put that in the center and you’re going to cut four quadrants with the point of a sharp knife and you have to cut all the way through the dough so we’re actually making two halves first and the dough is cold if your dough is

Too warm this is not going to work so make sure you really keep your dough cold so there so we’re almost four quadrants has to sit for 45 more minutes but this is already puffing now each of the quadrants is cut into thirds this is simple idea but

Complicated result and this is the beauty of danish there are really so many patterns that you can work with it’s kind of like making a quilt and this is like the spokes of a wheel but then you want to make those spokes into a star

So amazing so then you pick up and you twist this away from each other like that and then again starting to look interesting and proceed around the wheel away and then go away again there and let rest and rise for about 45 minutes until it’s doubled in size

Like that one so now i’m going to put this one into the oven while this one is rising but first use your egg wash and carefully wash the surface this one does not get any sugar because you have a lot of sugar inside your oven is preheated to 375 degrees

And make sure that there is either a tray or some foil under your pan because this is bound to drip gorgeous isn’t it 25 to 30 minutes until it’s deep golden brown all over and let it cool on the cookie sheet for five minutes before you remove it to a wire rack

This is what it looks like when it’s baked it’s best to eat in the day it’s baked but i guarantee there won’t be any leftover after you finish tearing and sharing enjoy so you’ve noticed that we’ve had lots of scraps of danish pastry and rather than throw them

Away or keep them in the freezer and find them next year it’s a good idea to make some individual danishes out of them and this is a very simple way for the filling cup of sugar and about oh a small amount of cinnamon like a half a teaspoon and just mix this

Together this will make quite a few nice little danishes that i think you’re going to love and roll your dough out to a rectangle so it’s layered and layered and it’s going to be even more layered after you roll it out and because it’s so buttery it just doesn’t even stick to the

Bench i love that so much about this dough roll it to an eighth of an inch so brush with your egg wash first this will hold the cinnamon and sugar in place sprinkle on your cinnamon and sugar mix so much fun to be creative with leftovers

Try to spread the sugar as evenly as possible so now just rolling it in and fold this in half just trim this edge off don’t feel obligated to use that little edge that can be just a throwaway left over and here too even off your rectangle now cut this into three quarter inch

Strips take the strip twist it and roll this like this tuck under the edge now that is very pretty and wait so you see how that bakes up and the more twists the prettier i think now look how gorgeous these are let these rise for 45 minutes or so

Under plastic spoon a little like a teaspoon of apricot jam on the center of each bake for about 20 to 25 minutes and this is what they look like when they come out of the oven aren’t they gorgeous and they’re left over well i certainly hope that i’ve inspired

You to make your own danish and try different sizes and shapes i look forward to seeing you on the next episode of martha bakes enjoy Use a pizza wheel to cut danish dough into four inch squares an eighth of an inch thick cut the squares three quarters of the way from each corner towards the center fold every other point towards the center and press to seal fill each pinwheel center with one teaspoon of raspberry jam

Cover and let rise until doubled in bulk about 45 minutes brush with egg wash and sprinkle with sugar bake 20 to 25 minutes