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May 17, 2012 12:47 PM

Home-made Danish

I would like to make home-made danish pastry - the one that has some jam in the centre (like you see at Tim Horton's) . I like to use a bread machine for the dough - but I have a KA mixer with a dough hook also. Can any one help me? Thanking you in advance....

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  1. I have never been to Tim Horton's but this was on the ABin5 blog recently

    1. Do you have any other experience with laminated doughs? I don't think a bread machine can be used for this....

      4 Replies
      1. re: sandylc

        You cannot use a bread machine for laminated doughs.

        Most people think laminated doughs such as danish dough are harder then they really area, but if you can make pie dough and decent biscuits then you can make danish dough. It is easier to let you watch someone do it than to explain it with words. It might look intimidating but please try it because the results are definitely worth the effort.

        1. re: Kelli2006

          I am already very good at laminated doughs. The reason I was soft on the bread machine part of the question is because although I have never used one, I have read that some people (such as the OP) are more comfortable using the machine to just mix their dough before further processing it manually. This could produce too much gluten for a laminated recipe, however.

          1. re: sandylc

            I just throw everything in my Kitchen Aid and let it do the work while I beat the butter into a rectangle.
            Ive also never used a bread machine because I prefer to make bread either by hand in in my mixer.
            I'm very sorry if you thought that I was disagreeing with or criticizing you because my reply was aimed at the OP.

            1. re: Kelli2006

              Sorry! You replied to me so I thought you were talking to me! I didn't see disagreement, though....just another knowledgeable person!

      2. You should look up some recipes first. You will see that your bread machine will not be much help.
        As stated above it is a laminated dough which involves layering butter between folded layers and rolling.

        1. A bread machine won't do it because to get the layered effect that Danish pastry dough has you need to roll out the dough, put butter cut into little bits all over it, fold the dough over, roll it out so the butter gets splatted into the dough, then repeat this several times. Here is a simple recipe for that kind of dough you might try. I must have made this a hundred times and promise that it works and tastes good. It calls for fresh yeast that comes in a refrigerated yeast cake rather than dry yeast. "Mash together 2 cakes yeast and 2 tablespoons sugar and let set a few minutes until this liquifies. Add 2 eggs, 1 1/3 cups milk at room temperature, and 1/2 tsp salt then work in 4 cups flour. Knead until smooth. Divide 1 1/2 sticks (6 oz) cold butter into 4 parts. Roll dough. Dot dough with 1/4 of the butter cut into small bits. Fold over in thirds. Roll flat with rolling pin. Repeat 3 more times. Let dough rise in covered container in refrigerator from 4 hours to a couple of days. Mash dough flat squeezing the air bubbles out. Roll about 1/2 inch thick, cut into small rounds, and place on greased cookie sheets. Put some jam or filling in the center of each (make a little indentation with your fingertips). Brush with egg beaten with water or milk (this glazes the rolls). Let rise at room temperature for 45 minutes or an hour until the rolls are visibly puffier. Bake 10-15 minutes at 350. If you want you can dribble the finished rolls with powdered sugar mixed with a few drops of water.