Soften butter at room temperature. In a small bowl, mix milk warmed to 37–40 ° C, 1/4 cup of water, sugar and yeast, leave for 5 minutes. Sift flour and salt into a large bowl with a slide, put in small pieces of flour soft butter... Make a well in the flour.

When the yeast foams, pour the yeast mixture into the flour mixture and stir the entire contents of the bowl with a few gentle movements until relatively homogeneous. The less this dough is mixed, the better. Cover the bowl with plastic wrap and refrigerate for 8 hours.

Place the dough on a cold, floured surface and quickly roll it into a square about 40 cm on a side. Fold the square in three, like a letter.

Roll out into a rectangle 25x60 cm in size, fold in three again, roll out into a square with a side of 50 cm, fold in three, cover with foil. Put the dough in the refrigerator for 30 minutes, then repeat this whole step again and put it in the refrigerator for another 30 minutes.

Divide the dough into 2 parts, roll each into a 25x40 cm rectangle and cut into 6 equal parts. Put a spoonful of jam and half an apricot in the center of each.
Lift the edges of the dough and pinch slightly to form a side. Place on baking sheets lined with parchment and leave for 30 minutes. Preheat the oven to 200 ° C.

We need the following ingredients:
2.5 cups flour
220 g butter
3/4 cup milk
1 tbsp. l. dry yeast
2 tbsp. l. Sahara
0.5 tsp salt

For filling and coating:
150 g apricot jam
1 can (800 g) apricots in syrup
0.5 cups powdered sugar

Cooking method:
1 Soften butter at room temperature. In a small bowl, mix milk warmed to 37-40 ° C, 1/4 cup of water, sugar and yeast, leave for 5 minutes. Sift the flour and salt into a large bowl with a slide, put soft butter in small pieces in the flour. Make a well in the flour.

2 When the yeast is foaming, pour the yeast mixture into the flour mixture and gently stir the entire contents of the bowl until relatively homogeneous. The less this dough is mixed, the better. Cover the bowl with plastic wrap and refrigerate for 8 hours.

3 Place the dough on a cold, floured surface and quickly roll out into a square about 40 cm on a side. Fold the square in three, like a letter.

4 Roll out into a 25x60 cm rectangle, fold in three again, roll out into a square with a side of 50 cm, fold in three, cover with foil. Put the dough in the refrigerator for 30 minutes, then repeat this whole step again and put it in the refrigerator for another 30 minutes.

5 Divide the dough into 2 pieces, roll each into a 25x40 cm rectangle and cut into 6 equal pieces. Put a spoonful of jam and half an apricot in the center of each. Lift the edges of the dough and pinch slightly to form a side. Place on baking sheets lined with parchment and leave for 30 minutes. Preheat the oven to 200 ° C.

6 Brush the edges of the dough with apricot syrup, place in the oven for 10-12 minutes. Add to icing sugar syrup to make a thin frosting. Ready baked goods Cool completely, 30 min., and lightly pour with glaze.

About the dish:
Servings: 12
Cooking time: 10 hours 20 minutes.

When I saw these buns, I decided to make them right away ... Usually I am indifferent to pastries, so my eye rarely "lights up" on such delicacies. But here love at first sight happened.
Then I began to read the recipe ... I was immediately alerted maple sugar(hence the name - Maple), which I didn't even hope to find. Without thinking twice, I decided to replace it with brown sugar. The recipe itself seemed to me so long and complicated that literally the whole day I was mentally preparing for making buns. As it turned out, everything is much simpler. And it was the detailed instructions that ensured the simplicity and convenience of the entire cooking process. The buns turned out to be extraordinary! I didn't even have time to blink an eye when my husband was already quite reaching for the third bun ... That's what delicious means - when it doesn't matter what the scales show in the morning))

It is worth saying that I really liked the dough and it is pleasant to work with it. The whole process is very peaceful, relaxing and spiritual. Don't think I'm not crazy)) In fact, everything turns out like magic. I didn’t even notice the cooking time itself (the process is so simple and not laborious). It seems as if yesterday you had an idea to cook, but today you can hear the enticing aroma of baking from the kitchen ... Magic!

Ingredients

For 12 rolls (2 trays)

Powdered sugar for decoration

Dry ingredients

125 g rye flour
250 g wheat flour
50 g sugar
1 ½ tsp salt
170 g unsalted butter, frozen

Wet ingredients

10 g + 1 tsp active dry yeast
180 g milk (t about 38 C)
1 egg

Filling

3 tbsp unsalted butter, room temperature
50 g maple sugar (I used brown)
2 tbsp brown sugar

How to do:

Important!

The oil should be very cold before you rub it. This will prevent it from melting ahead of time.

The yeast mixture should be mixed with flour very neat, carefully putting the components together.

1. Sift dry ingredients into a large bowl. Grate the oil (using a "shredder" on a grater) and add to the dry mixture. Use your fingers to rub the butter into the mixture and refrigerate the dough.
2. Pour yeast into warm milk. Stir and leave for 5-10 minutes in a warm, draft-free place. The yeast should swell and bubbles should appear on the surface of the milk. You may need a little more time. Add the egg and beat the mixture lightly with a fork. Add this mixture to the dry flour mixture. Cover with plastic wrap and refrigerate overnight.
3. The next day, remove the dough from the refrigerator and place it on a floured surface. Flour the dough and form a square. Roll out with a rolling pin in the shape of a rectangle about 25 × 36 cm (long side parallel to the body).
4. Fold the rectangle in the shape of a letter (overlap). Then turn the dough once so that the long side is parallel to the body and the "seam" is on top. This will make 1 turn.
5. Sprinkle flour on the surface and dough and repeat the procedure 2 more times, ie. there should be 3 turns in total. During this time, the dough will become much softer and more pliable. The oil will begin to melt and the yeast will react.
6. Cut the dough lengthwise with a knife. Roll out each piece to a rectangle about 30× 20 cm (short side parallel to the body). Brush each slice of dough with a soft butter. Sprinkle with sugar. Roll each layer into a tight roll. Cut each roll into 6 equal parts. Place them on an oiled baking sheet, 6 "spirals" per baking sheet. Cover each baking sheet with cling film (or a towel) and leave in a warm, draft-free place for 2 hours.
This is how it looks.

Here the company helped me a lot Toppits, who sent a whole package of "gifts". Among them are baking paper and food storage film.
In general, I rarely experiment with paper and film, because the risk of running into low-quality products is high. But in this case, the experience turned out to be positive. The paper pleased me with its photogenic color (I always buy brown). The structure is also unusual, not smooth as usual, but porous, or three-dimensional, with air chambers and a double-sided silicone coating. The manufacturer claims that this structure reduces the risk of sticking. In order to check, I took a chance and did not grease the paper with oil, as indicated in the recipe. Well? I have not burnt anything. The paper passed the test!

About the film. I once bought a film that was strangely torn even before it was cut off the roll. But in general, I did not experience any special problems with films and did not attach much importance to the purchase. Since Toppits was asked to rate the quality of their film, I noticed the advantages such as: film width - it is wider than usual; a convenient file for cutting on the package (you don't have to look for scissors!); I was pleased with the convenient device for finding the beginning of the film.

7. After 2 hours, the "spirals" will swell. Bake at t 220 C for 15-18 minutes, swapping the trays for 7-8 minutes. In the finished buns, the sugar is caramelized, and they themselves have a pleasant golden color.

Buns are best eaten immediately, within a few hours. But the next day they are soft and tender. Cover them with a tea towel or store them in a vacuum container. If necessary, you can warm it up a little in the microwave.

PS. Bon appetit and airy mood!

In english

Maple danish

When I saw these Danish buns, I immediately decided to cook them. In general I "m quite indifferent to any kinds of buns and my eyes hardly ever light up with desire to cook or eat them. But that time I fell in love with the Danish at first sight. I didn" t have any ideas about maple sugar. I "m not sure that it" s possible to find it in my place. But I replaced it with dark brown sugar.
At first I found the recipe too long and complicated so it took me a whole day to make myself ready for the cooking. But as it turned out the process was really simple and clear. Maple Danish were fantastic! My husband, who has a tendency to control his weight, ate 3 of the buns instantly! That was the sign for me that they were really perfect!

You "ll need (for 12 Danish)

Sugar Powder for decorating

Dry Mix:

2 cups all-purpose flour

6 ounces unsalted butter, frozen

Wet Mix:

1 package plus 1 tsp active dry yeast

¾ cup whole milk, warmed to about 100 F

Filling:

3 tbsp butter, at room temperature

¼ cup maple sugar

2 tbsp dark brown sugar

Directions

Important!

The butter should be frozen before being grated to prevent it from from melting into the flour before the dough is baked.

Stir the yeast mixture into the flour briefly.

1. Sift the dry ingredients into a large bowl. Grate the frozen butter into the dry mixture (use the large holes on a box grater). With your hands, stir the strands of butter into the mix and then chill while you continue with the recipe.
2. Measure the yeast and warm milk into a small bowl. Stir and allow the yeast to bloom until it begins to bubble. Andd the egg and whisk. Scrape the yeast mixture into the refrigerated dry mixture and stir to moisten the flour. Cover the dough with plastic wrap and chill overnight.
3. The next day, take the dough out of the refrigerator and scrape it onto a well-floured surface. Flour the top of the dough and shape it into rough square. Using a rolling pin, roll the dough into a rectangle about 9 inches by 15 inches, keeping the longer side parallel to your body.
4. For the first turn, fold the rectangle of dough into thirds like a letter. Then turn the dough to the right once, so that the long edge of the dough is parallel to your body and the seam is at the top. Repeat the step above two more times, for a total of three turns.
5. To shape the dough cut it in half with a knife. Roll each piece of dough into a 12-by-8-inch rectangle, keeping the shorter side parallel to your body. Rub the softened butter over the rectangles, dividing it between two. Sprinkle the sugars over the butter.
6. Roll up the dough, starting at the shorter edge closer to you and keeping a tight spiral as you roll. Slice each log into 6 slices and lay them on 2 buttered baking sheets, spiral side up, 6 to a sheet.
7. Cover with a towel or plastic wrap and allow to rest in a warm area for two hours.
8. Bake at 425 F for 15 to 18 minutes, totating the sheets halfway through.

Recipe Source: adapted from Good to the grain

Cooking instructions

1 hour Print

1. Grate the orange zest. In a bowl, combine cottage cheese, sugar, zest, vanilla sugar, add cane sugar. You can add a teaspoon of grated ginger if desired. Crib How to prepare the zest

2. In another bowl, beat the egg, egg yolk and add to the rest of the ingredients. Combine with the curd mixture and stir.
Crib How to separate whites from yolks

3. Place about a tablespoon of the resulting curd mixture on each dough base.

4. Slice the mango and strawberries (any shape). Decorate the bases with them.

5. Bake in a preheated oven to 200 degrees for 15-25 minutes. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

6. While the danish is baked, heat 3 tablespoons of apricot jam, 50 ml of water and 1 tablespoon of sugar in a saucepan. Wait for the sugar to dissolve and the sauce to boil down a little.

7. Remove the danish from the oven and let cool slightly. Using a pastry brush, apply apricot sauce to each danish. Let cool.

8. Sprinkle with powdered sugar before serving.

9. Roll out the dough on a lightly floured surface and cut out any base shape (squares, circles, hearts, etc.).
Crib How to cook puff yeast dough

10. Grease baking paper with butter and transfer to a baking sheet. Transfer the bases (forms) to a baking sheet and squeeze out a border with a glass on each. Be careful not to cut through the dough.
Tool Baking paper Open pies and quiches for even baking, it is better to send them to the oven on a wire rack, and so that the sauce boiling from the heat does not drip between the rods, baking paper will help. A good one is produced, for example, by the Finns - it is quite dense and is already divided into sheets that are easy to get out of the box. And more of the paper is not required.

Denisch bakery is a popular Austrian delicacy with various fillings... Initially, the dessert took root in Denmark, then spread throughout Europe. Today, denish is prepared in almost all states. Confectioners of each country make their own changes to the recipe, thanks to which they can rightfully consider baking a dish of their homeland.

General ideas about dessert

So what is denish baked goods? This is a delicate, crunchy dessert filled with fruits, chocolate, berries, custard, cream cheese etc. For example, in the USA the most popular type of delicacy is denish with thick sweet cherry jelly, while in Italy they prefer to cook the delicacy with mascarpone. Dessert can have various forms and dimensions, all these criteria depend only on the imagination of the pastry chef who creates the baked goods.

The basis for the treat

The dough, from which the denish is prepared, very much resembles a blank for croissants, both in composition and in the manufacturing process. The only difference is that French dessert contains an order of magnitude more butter, and the Austrian delicacy contains milk and chicken eggs... Dough preparation is a rather troublesome process. After all, the workpiece for baking denish must be “laid back” in the refrigerator and then rolled out. And this procedure must be repeated several times! That is why many modern housewives, who literally count every minute, prefer to make dessert from ready-made puff pastry, which is easy to buy in any store.

How to create a delicacy - everyone decides for himself. However, it should be remembered that a real Austrian dessert can only come from a piece made according to all the rules. This process, although troublesome, is very simple. The recipe for denish with a photo proposed in our article will help you create an amazing and gourmet pastries comparable to that which can be tasted in the best coffee houses in Austria and Denmark.

Delicate dessert with custard

This denish baking recipe is considered a classic in Denmark. It is a delicacy stuffed with custard that can be found in any cafe, bakery or coffee shop in this country. More original recipes suggest using a variety of canned or fresh fruits and berries. The fruits can be cut into small pieces or left intact. Fruit is placed directly on cream filling, and only then sent to the oven. By the way, thanks to this, the baked goods are more elegant.

Ingredients for making crispy dough:

• 600 grams of wheat flour top grade;
• 28 grams of instant dry yeast;
• 90 milliliters of drinking water;
• 120 milliliters of milk;
• four chicken eggs;
• 60 grams of butter (softened);
• 130 grams of granulated sugar;
• 12 grams of salt.

For a layer of dough, you need 300 grams of high-quality butter, and for greasing the products, two chicken yolks.

Components for delicate cream:

• six yolks;
• 90 grams of granulated sugar;
• 22 grams of potato starch;
• 300 milliliters of milk.

Making a dough for the classic Danish bakery denis

Having collected all the ingredients, let's start preparing the dough:

1. In a deep bowl, combine warm water, dry yeast and 1/3 of wheat flour.
2. Mix all ingredients thoroughly but quickly.
3. Roll the dough into a single lump, place the resulting bun in a bowl of warm water and leave for 30-60 minutes. As soon as the dough comes to the surface, it can be taken out.
4. Place the prepared dough in a deep container. Add milk, sugar and chicken eggs. All ingredients should be at room temperature.
5. Knead the dough thoroughly, then gradually introduce the sifted flour. This blank for baking denish turns out to be soft and tender. You can make the dough making process easier with a food processor.
6. Continuing to knead the mass, gradually add the softened butter... Add salt at the end of the process.
7. Knead the dough for another 10 minutes, then cover the bowl with the lid and refrigerate for 12 hours. During this time, the dough may rise slightly.

Now let's do the layering:

• The butter required to sandwich the workpiece should be removed from the refrigerator a few hours before it is rolled out. The ingredient should be soft. Place oil between two layers cling film, and then using a rolling pin, turn it into a flat rectangle, about 1.5 centimeters thick.
• Remove the dough from the refrigerator and place it on a work surface lightly sprinkled with flour. Roll out into a rectangular layer about 2 centimeters thick. Place butter in the center of the workpiece, then wrap its edges and pinch the dough well on all sides.
• Flip the resulting square so that the seam is at the bottom.
• Roll out the workpiece with a rolling pin, giving it the shape of a rectangle, 1 centimeter thick.
• Fold the dough in three and refrigerate for half an hour. After the specified time, the workpiece should be rolled out and rolled up again.
• Place the dough in the refrigerator again for 30 minutes, then repeat the procedure one more time.
• Let it rest for another half hour, and then you can start forming denishes.

While the dough is cooling, you should make the filling for the future delicacy:

1. Using a mixer chicken yolks beat with sugar until a homogeneous fluffy mass is obtained.
2. Add starch and mix well.
3. Send the milk to the stove and bring it to a boil with constant stirring.
4. Pour a mixture of whipped yolks, sugar and starch into the hot liquid.
5. As soon as foamy bumps appear on the surface of the mass, arm yourself with a whisk and mix the cream with quick movements.
6. Remove filling from heat and cool to room temperature.

Making a delicate and crunchy treat

Remove the cooled dough from the refrigerator and roll it into a layer about 5 millimeters thick. Cut the workpiece into squares about 10 centimeters in size. Put a teaspoon of custard in the center of each workpiece, then slightly raise the edges of the workpiece and pinch them, forming a kind of side.

Place the blanks for denishes on a lined baking sheet parchment paper... Leave for 30-40 minutes in a warm place for the garments to fit slightly. Lubricate the surface of future puffs with whipped yolk, and then send it to an oven preheated to 180 degrees. Bake for 15-20 minutes until golden brown. Ready puffs remove from oven and cool completely.

Denish recipe is quite time consuming, but very simple. One has only to fill your hand a little, as the preparation of an Austrian delicacy will not present any difficulties. Bon Appetit!