Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
apple recipes
pumpkin recipes
halloween baking
healthy baking
candy recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
thanksgiving baking
christmas cookies
christmas baking
christmas candy
valentine's baking
easter baking
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Newest Video Recipe - Danish Pastries


New Video Recipes Every Thursday by 5 PM Eastern Time.

Watch for more advanced baking videos such as breads, pizza and much more in the coming months.

Danish Pastries, often referred to as just Danish, are made with a yeast dough that's wonderfully buttery rich and flaky. It's actually the same same dough used to make Croissants. What's so fun about making Danish is that you can fold the dough into many different sizes and shapes. The center of the Danish can be filled with filled with a jam (used here), almond cream, lemon filling, cream cheese filling, berries, or a pastry cream. Sometimes the baked Danish are drizzled with a powdered sugar glaze (combine powdered sugar with just enough cream so you can drizzle over Danish).


The dough used to make Danish is a laminated yeast dough, which means you have two layers of slightly sweet dough with a layer of butter in between. As you may be aware, once the butter is encased in the dough it is rolled and folded into thirds, three times, with resting times in the refrigerator between the second and third fold. This process of chilling the dough firms up the dough and butter plus it relaxes the dough. This does take several hours and it's important not to rush the process.

Danish, like Croissants, are not that difficult to make. It's really all about precision and temperature. You must roll the dough to the required length and width and the temperature of the dough needs to stay cool. Also, when rolling and/or shaping the dough, if it gets too warm the butter will melt into the dough which will affect the texture of the baked Danish. So if, at any time, you find your dough is getting too soft or overly sticky when rolling, then return it to the fridge until it firms up. If you're working in a very warm kitchen, I find it helpful to rub an ice pak over the counter to cool it off before you roll the dough.

A few notes on ingredients. The type of butter used will affect both the flavor and texture of your Danish. For the butter layer it's best to use a high fat unsalted butter (butter with 83% butterfat content) as it makes a flakier Danish with a more pronounced butter flavor. In the States this type of butter is normally labelled "European style" or "cultured". While we used a low protein bread flour at the SFBI, it can be hard to find so for this recipe I have used all purpose flour to make the dough. There is also a little dry malt (diastatic) powder which breaks down the starch and gives sugar for the yeast to feed on. This is especially good for doughs, like this, that have a long fermentation period. Malt powder also aids in browning and helps the Danish have a good rise. I have used SAF Gold instant yeast in this recipe. This type of yeast is normally used by professionals as it gives a good rise, especially when making sweet breads with long fermentation periods. An added bonus is that since the grain particles are so small, you don't have to proof it first. What's great too, is that you can store it in the freezer and then just scoop out the amount you need. However, you can substitute with 10 grams (2 1/2 teaspoons) active dry yeast but I would activate the yeast in the water, with a 1/2 teaspoon of sugar, before making the dough.

Continue to the Danish Pastries recipe page.......

Let's get baking!

Stephanie Jaworski

Top Video Recipes for October

Apple Pie Simple Chocolate Cake French Baguette
The Apple Pie, with its two rounds of pastry enclosing slices of cinnamon sugared apples, is a favorite dessert in North America. more A chocolate layer cake that is so simple to make yet is wonderfully moist with a lovely chocolate flavor. We fill and frost it with a delicious chocolate fudge frosting. more It's hard to resist a French Baguette with its crisp golden brown crust and its wonderfully soft and chewy interior. more
Chocolate Macarons Homemade Croissants Homemade Soft Pretzels
Chocolate Macarons take two almond flavored meringue cookies and sandwiches them together with chocolate ganache. Delicious. more You can make Croissants successfully at home. This recipe will produce a Croissant that has a crisp and buttery golden brown crust that's wonderfully soft inside. more These homemade soft pretzels have a beautiful golden brown crust that wonderfully crisp and chewy with a soft and chewy bread-like interior. more
Chocolate Chiffon Cake Chocolate Cupcakes Vanilla Cake
Moist and chocolately this Chocolate Chiffon Cake is filled with a mocha cream and frosted with a rich and glossy chocolate glaze. more These beautiful chocolate cupcakes have a wonderful chocolate flavor and are frosted with a chocolate fudge frosting. more This Vanilla Cake has a sweet buttery flavor and a moist velvety texture. The buttercream frosting used to both fill and frost the cake has a sweet and buttery flavor with a light and fluffy texture. more

Vanilla Cupcakes

Fruit Tart

Lemon Meringue Pie
Vanilla Cupcakes are wonderfully sweet and buttery and are frosted with a lovely Buttercream. more

Everyone loves the elegance of a fruit tart with its topping of beautiful fresh fruit. Whether you use a single fruit (like strawberries) or a medley of berries, sliced kiwi, plums, bananas, pineapple, and/or melon no one can resist its beauty. more

This pie takes a prebaked pie crust and fills it with a deliciously tangy lemon cream filling. The crowning touch is a billowy sweet meringue. more



New Videos



Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. Crêpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC