41 Comments

  1. Not sure where you got that information from. That’s not a laminated dough, that’s just an enriched yeasted dough. Laminated dough has thin flaky layers like croissant or puff pastry. The “laminations” or layers puff up as the butter between them steams upward. You don’t get a thick, bready dough from lamination.

  2. It's a Danish pastry not a Danish😅 These are common in Scandinavia. We don't add icing to our cinnamon buns and you can often see them in this form😊

Write A Comment