[1 - 1] hey what's up today i'm going to show
[1 - 2] you guys how to make a cheese danish
[2 - 4] that's light and flaky like a croissant
[4 - 7] but buttery and rich like a brioche yes
[7 - 9] there's a little bit of lamination
[9 - 10] involved to get there but overall i've
[10 - 12] really simplified that process so that
[12 - 14] even a beginner can get it right to get
[14 - 15] started i'll grab my stand mixer and in
[15 - 17] the bowl that i'll measure 165 grams of
[17 - 19] warm water 165 grams of room temperature
[19 - 21] milk 50 grams of sugar 8 grams of
[21 - 23] instant yeast 10 grams of salt and 540
[24 - 25] grams of all-purpose flour now the dough
[25 - 27] hook goes on and i'll mix this on low
[27 - 29] speed until it's well combined that
[29 - 30] should take about two to three minutes
[30 - 31] and once the dough has come together
[31 - 33] like this i'll grab 40 grams of softened
[33 - 36] butter and add it in one piece at a time
[36 - 37] once that butter is in the bowl i'll
[37 - 39] turn my mixer up to medium speed and
[39 - 40] continue to mix this for another three
[40 - 41] to four minutes or until the butter is
[41 - 43] fully incorporated the dough go through
[43 - 45] a sticky shaggy face for just about a
[45 - 47] minute and then eventually the dough
[47 - 48] will strengthen up and start to clear
[48 - 50] the bowl like this about six minutes in
[50 - 52] total of mix time here a quick tug like
[52 - 54] this tells me whether or not the gluten
[54 - 55] is developed enough and as you can see
[55 - 57] there's no tearing or shearing here so
[57 - 59] we're good now i'll flip my dough into a
[59 - 61] medium bowl but before i ferment it i'll
[61 - 62] come back with my hand and round it into
[62 - 64] a nice taut little ball like this
[64 - 66] rounding the dough gives us more
[66 - 67] strength up front but more importantly
[67 - 69] it gives us a better more uniform
[69 - 70] starting point to roll out the dough
[70 - 72] later on now the lid goes on and i'll
[72 - 73] scoot this dough out of the way to
[73 - 75] ferment for 90 minutes in the meantime
[75 - 77] i'll grab two large sheets of parchment
[77 - 79] paper and a half pound or 225 grams of
[79 - 81] softened butter the butter i'm using
[81 - 83] here is called kerrygold it has a higher
[83 - 85] butter fat percentage than regular
[85 - 86] commodity butter from the grocery store
[86 - 88] and that means it's less likely to get
[88 - 90] absorbed by the dough during lamination
[90 - 92] also high fat butters are more malleable
[92 - 94] and less likely to crack when you roll
[94 - 96] them out cracked butter not good for
[96 - 98] flaky pastry next i'm gonna grab a ruler
[98 - 100] and draw an eight inch by 12 inch
[100 - 102] rectangle vertically on one of my two
[102 - 103] sheets of parchment to clarify i'm
[103 - 105] making what's called a butter block or a
[105 - 107] sheet of butter that we will later layer
[107 - 109] into the dough for ultimate
[109 - 111] flakiness once i've got a rectangle i'm
[111 - 113] gonna put the second piece of paper
[113 - 114] under the first one and then fold on the
[114 - 117] lines that i just laid out now we've got
[117 - 119] two creased rectangles
[119 - 121] sick now into the middle of the bottom
[121 - 123] i'm gonna drop my softened 225 gram
[123 - 125] chunk of butter specifically we need the
[125 - 127] butter to be malleable like this but not
[127 - 129] warm and mushy next i'll use the wrapper
[129 - 131] to push it down to flatten it out a
[131 - 132] little bit and then the second piece of
[132 - 133] folded parchment paper is going to get
[133 - 136] put on top of that i'll close the folds
[136 - 137] that i just made that can be a little
[137 - 139] bit annoying though given that there's a
[139 - 140] mound of fat in there just kind of
[140 - 142] wrinkling up the paper
[142 - 144] there we go now the butter is trapped
[144 - 146] from here i'm going to flip this folded
[146 - 147] butter package over onto the seam so
[147 - 149] that the flat side is now facing up from
[150 - 151] there i'll grab my rolling pin and then
[151 - 153] start to flatten this butter inside of
[153 - 156] that rectangle at first i think pounding
[156 - 157] is the best move to flatten things out
[157 - 159] otherwise the paper will get overly
[159 - 161] crinky crinkly once i'm flattened a bit
[161 - 163] here i'm going to switch to the side of
[163 - 165] the pin and push and spread the butter
[165 - 166] into the corners the two papers should
[166 - 168] trap things tightly around their edges
[168 - 172] like this that is very satisfying oh my
[172 - 174] gosh once the butter is pushed out into
[174 - 176] a relatively flat and straight edged
[176 - 178] layer like this i'll scoot it onto a
[178 - 179] sheet tray and then put it into the
[179 - 181] fridge to firm up while i roll out my
[181 - 182] dough i like to keep it on a sheet tray
[182 - 184] by the way because it sets up into a
[184 - 186] nice flat sheet as opposed to a curvy
[186 - 188] bendy one checking back on my dough now
[188 - 190] it's been 90 minutes at room temp and as
[190 - 192] you can see it's about doubled in size
[192 - 194] and now it's all gassed up my cutting
[194 - 195] board is actually a pretty good gauge
[195 - 197] for length here so i'm going to turn it
[197 - 199] vertically then flour my bowl my board
[199 - 201] and then flip out my dough i touch more
[201 - 202] flour on top to keep the rolling pin
[202 - 204] from sticking and then using my rolling
[204 - 205] pin i'm going to roll this dough into a
[205 - 207] long narrow shape as far as size here
[207 - 209] i'm looking to roll this dough into a
[209 - 211] roughly 10 inch wide and 18 to 20 inch
[211 - 214] tall rectangle with relatively square
[214 - 216] edges no need for perfection though once
[216 - 217] i'm there i'll drop a piece of parchment
[217 - 219] paper about halfway up and then fold the
[219 - 222] dough over that paper then because
[222 - 223] layering butter in a dough is very
[223 - 225] temperature sensitive i'm going to chill
[225 - 227] this dough down before we add any butter
[227 - 228] so i'll cover it and then slide it into
[228 - 230] the fridge to chill down for about 15
[230 - 231] minutes at the same time i'm gonna take
[231 - 233] my butter block out of the fridge to
[233 - 235] soften up at this point it's fridge temp
[235 - 237] and fully solid not ideal for rolling
[238 - 239] and folding if we did that now it would
[239 - 242] certainly crack and make a greasy pastry
[242 - 243] in the process while that warms up let
[243 - 245] me quickly thank the sponsor of this
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[248 - 249] expert when it comes to grinding or
[249 - 251] brewing my own coffee at home and my
[251 - 253] daily cup is usually just based on
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[255 - 257] nine-year-old drip machine that makes
[257 - 260] very very okay tasting coffee i really
[260 - 262] do love and prefer a properly roasted
[262 - 264] and brewed cup of coffee though i just
[264 - 266] usually have to go to a coffee shop to
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[282 - 285] easy pull one out open the capsule drop
[285 - 286] it in the cup and then melt it with
[286 - 288] about eight ounces of hot water but you
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[289 - 291] that's your thing lauren always goes for
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[294 - 297] a little nut tastes like nuts
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[312 - 315] and i've never felt more alive thank you
[315 - 316] comment here 20 minutes later this
[316 - 318] butter block has softened up just enough
[318 - 320] to be incorporated into the dough as you
[320 - 322] can see it's super malleable and bendy
[322 - 324] now if your butter is not this soft i
[324 - 326] recommend putting it back in the fridge
[326 - 328] for about five minutes okay let's
[328 - 330] laminate this thing i'll grab my dough
[330 - 332] as you can see it's firm now and quite a
[332 - 334] bit cooler than before so now my cutting
[334 - 335] board goes vertical one more time and
[335 - 337] then i'll unfurl my dough from there
[337 - 339] i'll straighten things out just a little
[339 - 341] bit get them nice and tight there we go
[341 - 342] and now i'll grab my butter block to
[342 - 343] make sure it will fit within the edges
[343 - 345] of my dough that looks good so now i'll
[346 - 347] flip that butter block over so that it's
[347 - 349] sitting on the bottom two thirds of this
[349 - 351] dough sheet i'll carefully pull out the
[351 - 352] parchment from there and now we've got a
[352 - 355] tidy sheet of beautiful flavorful butter
[355 - 357] ready to be laminated now the first
[357 - 358] lamination here is a little bit of a
[358 - 360] cheat i'm gonna fold the top third over
[360 - 362] the middle third and then the bottom
[362 - 364] third over that right away we've got two
[364 - 365] layers and i didn't have to press the
[365 - 368] dough or warm it up or work the gluten
[368 - 370] in any way all those things make
[370 - 371] lamination a lot harder processed to
[372 - 373] manage so that was pretty easy next i'll
[374 - 375] pinch the open sides shut real quick i
[375 - 377] really want to make sure that no butter
[377 - 378] squeezes out because that's going to
[378 - 379] make things greasy and pretty hard to
[379 - 381] move around i'll turn the dough 90
[381 - 383] degrees from here straighten it one more
[383 - 384] time and then hit it with a light
[384 - 385] dusting of flour again to keep the
[386 - 388] rolling pin from sticking now using the
[388 - 389] rolling pin i'm going to roll this dough
[389 - 391] out into pretty much the same size sheet
[391 - 392] that we started with or roughly 10
[392 - 395] inches wide by 18 to 20 inches tall one
[395 - 396] thing i want to mention real quick is
[396 - 398] that when you're laminating dough you
[398 - 399] should be gentle with the pressure the
[399 - 401] harder you press the more likely the
[401 - 403] butter is to fully hydrate with the
[403 - 405] flour or like integrate whatever fat
[405 - 407] does with flour that's not necessarily a
[407 - 408] bad thing but if that happens to all of
[408 - 410] the butter then we just have very
[410 - 412] labor-intensive brioche at that point
[412 - 415] the separate layers of dough then butter
[415 - 417] then dough are what make this pastry
[417 - 418] flaky and that flakiness is what makes
[418 - 420] this particular danish so special once
[420 - 421] the dough is rolled out i'm going to
[421 - 423] turn my board and do what's called a
[423 - 425] book style fold this is a super
[425 - 426] efficient way to multiply your butter
[426 - 428] layers to do it i'll grab the right side
[428 - 429] and then fold it into the middle then
[430 - 431] i'll grab the left side and do the same
[431 - 433] thing from there i'll fold the whole
[433 - 435] thing in half at the seam just like i
[435 - 437] would to close a book now we've got
[437 - 438] eight layers and that's plenty in my
[438 - 440] opinion for a danish you could re-chill
[440 - 442] this dough and then fold it two three or
[442 - 444] even four more times to make like
[444 - 446] exponentially more butter layers but for
[446 - 447] danish i find that that amount of
[447 - 449] complexity just provides diminishing
[449 - 451] returns now i feel like this dough is
[451 - 452] still pretty well chilled and the gluten
[452 - 454] hasn't tightened up too much to make it
[454 - 456] unworkable so i'm gonna flatten it just
[456 - 457] a little bit more so the last bit of
[457 - 459] shaping is even easier once my sheet is
[459 - 461] about 12 to 14 inches tall and eight
[461 - 463] inches wide like this i'll scoot it back
[463 - 464] onto the sheet tray cover it with a
[464 - 465] towel and then load it back into the
[465 - 466] fridge for about 20 minutes so the
[466 - 468] gluten can relax and the dough can cool
[468 - 470] down 20 minutes later my dough is fully
[470 - 472] relaxed and as a whole it's cooled down
[472 - 474] quite a bit to a safe rolling
[474 - 476] temperature once again now i'm gonna
[476 - 478] roll this into a sheet in two stages i
[478 - 479] like to start with a little bit of
[479 - 480] gentle pounding with my rolling pin
[480 - 482] because i think it's easier to turn
[482 - 484] slabs of dough into flatter things
[484 - 486] faster with just this more localized
[486 - 488] downward pressure i usually switch
[488 - 489] between rolling and pounding a few
[489 - 491] different times until i've got something
[491 - 492] that's about three quarters of an inch
[492 - 495] thick 16 inches wide and 10 inches tall
[495 - 496] give or take at that point the dough
[496 - 497] should be getting kind of tight and
[497 - 499] snapping back and the butter will have
[499 - 500] warmed up again so back onto the sheet
[500 - 502] tray and back into the fridge to relax
[502 - 504] for 20 more minutes 20 minutes later
[504 - 506] it's time to finish shaping again i'll
[506 - 508] hit this with a light dusting of flour
[508 - 509] this time on the back side though where
[509 - 511] the seams are so if any butter does come
[511 - 513] out it doesn't make things greasy then
[513 - 514] before i roll anything else out i'm
[514 - 516] going to cut the dough in half because
[516 - 518] this is quite a lot of laminated dough
[518 - 519] and you can either freeze this other
[519 - 521] half or make two different types of
[521 - 523] danishes with it which is what i'm gonna
[523 - 524] do more on this other half in a second
[524 - 526] with the side that's still on my board
[526 - 527] i'm gonna roll this out just a little
[527 - 529] bit more or until it's about a half inch
[529 - 531] thick like this now to cut this dough
[531 - 532] uniformly i'm gonna grab some ring molds
[532 - 534] i'm using the largest one from my set
[534 - 535] and if you don't have any ring molds
[535 - 537] i'll link to these in the description or
[537 - 539] just use a wide mouth glass using the
[539 - 540] dull side i'm going to line up the spots
[540 - 542] where i want to make precisely round
[542 - 544] cuts then using the sharp side i'll
[544 - 545] press out the rings a lot of you guys
[545 - 547] might think that this is a little bit
[547 - 548] fussy and that this is wasteful of the
[548 - 550] laminated dough i get that but i'm
[550 - 552] always a fan of making things as pretty
[552 - 553] as they can be and starting with a
[553 - 555] perfect round of laminated dough is
[555 - 557] going to give us an amazing final
[557 - 558] product an alternative to punching these
[558 - 560] rounds would be to cut the other sheet
[560 - 562] into squarish pieces like this and then
[562 - 564] cut those squares into rough triangles
[564 - 565] to make it easy i'll show you guys both
[565 - 567] ways so that you can decide which method
[567 - 569] is best for you you can either have 10
[569 - 572] large round pretty ones or 24 smaller
[572 - 574] more rustico ones to finish off these
[574 - 575] round ones i'm going to roll them out
[575 - 576] just a little bit more let's say from
[576 - 579] three inches to four ish now i'll flour
[579 - 581] things lightly then using the tips of my
[581 - 582] fingers i'll very lightly dab some water
[582 - 584] around the edges of the pastry from here
[584 - 586] i'm gonna fold up and press down the
[586 - 588] edges to create a raised exterior with a
[588 - 590] sunken interior without that raised edge
[590 - 592] the cheese would just kind of slide off
[592 - 593] in the oven and make for a really bad
[593 - 596] quality danish unfortunately i learned
[596 - 597] that from experience once i have this
[598 - 599] little thingy pressed all the way around
[599 - 601] i'll use my thumbs to stretch it out
[601 - 603] just a little bit larger this looks
[603 - 604] small right now but it's getting about
[604 - 606] four times bigger once it's baked i'll
[606 - 607] move it onto a sheet tray lined with
[607 - 609] sprayed parchment paper to proof then
[609 - 611] i'll shape the rest and before i add any
[611 - 613] cheese i'm gonna use my fingertips to
[613 - 614] spread these out just a little bit more
[614 - 616] this really helps keep that center
[616 - 618] bottom from being overly thick to shape
[618 - 619] these little triangle ones it's really
[619 - 621] just as simple as bringing all three
[621 - 622] sides into the middle and pressing them
[622 - 624] until they stick now to cheese these two
[624 - 626] different danishes i'm gonna squeeze in
[626 - 628] just a few ounces of whipped cream
[628 - 630] cheese two ounces or so for the big guys
[630 - 631] and less for the triangles maybe one to
[632 - 633] one and a half ounces to make the cream
[633 - 635] cheese filling here into the bowl of a
[635 - 636] stand mixer i combined 75 grams of
[636 - 640] powdered sugar 2 yolks from eggs 5 grams
[640 - 642] of salt 5 grams of vanilla and 450 grams
[642 - 644] or 1 pound of softened cream cheese the
[644 - 646] paddle goes on and i'll spin this up for
[646 - 648] about a minute to two minutes depending
[648 - 649] on how tempered your cream cheese was i
[649 - 651] like to whip it until there's no longer
[651 - 653] any significant lumps in there like this
[653 - 655] that little bit of yolk in there really
[655 - 657] helps set the cheese in the middle of
[657 - 658] these danishes and it creates an almost
[658 - 661] souffle effect that i really love one
[661 - 662] last touch on the large round danish's
[662 - 664] cheese is to smush it down a little bit
[664 - 665] with wet fingertips so that it's
[665 - 667] touching the pastry all the way around
[667 - 669] this helps it spread more evenly in the
[669 - 671] oven and helps it integrate more fully
[671 - 673] with the final product and there we go a
[673 - 676] beautiful little handmade danny
[676 - 678] the triangles don't look so bad either
[678 - 679] now cover this shoe tray with another
[679 - 681] sheet tray and let them rise here on the
[681 - 683] counter for 90 minutes 90 minutes later
[684 - 686] these danishes have risen by about 60 to
[686 - 688] 75 percent they're all gassed up around
[688 - 689] the edges and they're looking quite a
[689 - 691] bit larger to guilt the lily on the
[692 - 693] large round ones i'm in a large dollop
[693 - 696] of high acid fruit jam in this case i'm
[696 - 697] using a mixed berry version that is
[697 - 699] mostly just raspberries and blackberries
[699 - 701] but i say go wild use whatever jam you
[701 - 703] like as long as it's not overly sweet
[703 - 705] and has a little bit of acidity to it
[705 - 706] lastly before baking everything is going
[706 - 708] to get an egg wash that's simply one egg
[708 - 709] with a splash of milk that little bit of
[710 - 711] extra milk sugar brings just a touch
[711 - 713] more depth of caramelization to the
[713 - 714] outside okay once everything's all
[714 - 716] moistened up with egg wash i'll load
[716 - 719] both trays into a 425f 220c oven to bake
[719 - 722] for 16 to 20 minutes all i have to say
[722 - 726] on big time here is bid you guys bake it
[726 - 728] dark after 18 minutes these danishes are
[728 - 730] ready to pull out at first you'll see
[730 - 732] the jam and cheese are all puffed up
[732 - 733] from the egg and that looks kinda weird
[733 - 735] but that will deflate and it's gonna
[735 - 737] look awesome 15 minutes later as you can
[737 - 739] see it does that jam and cheese have
[739 - 741] kind of melted together into one thing
[742 - 743] inside the middle of the pastry the
[743 - 746] outside crust is shiny and dark golden
[746 - 748] brown and it just looks so flaky
[748 - 749] especially on these little triangle
[750 - 751] joints over here oh my they basically
[752 - 753] look like a croissant with all those
[753 - 755] layers too but with a little salty sweet
[755 - 757] cheese hat sitting on top now the last
[757 - 758] step here is purely optional but i'm
[758 - 759] gonna hit this with a little bit of
[759 - 761] icing that's essentially 500 grams of
[761 - 763] powdered sugar with 30 grams of milk in
[763 - 765] the zest of half of a lemon feel free to
[765 - 766] leave that out if you're not really into
[766 - 768] the sweetness of it personally i kind of
[768 - 770] think it ties the whole danish room
[770 - 773] together you guys look at this thing i
[773 - 775] think it's pretty obvious that this
[775 - 777] thing slaps pretty freaking hard if
[777 - 779] you're worried about the lamination step
[779 - 782] don't be it's not that hard the payoff
[782 - 784] is so worth it this thing is fruity it's
[784 - 786] flaky it's buttery it's crispy it's soft
[786 - 789] and just a little bit sweet and oh yeah
[790 - 793] i really hope you try it soon
[793 - 808] let's eat this thing [Music] [Music] you