A SUCCESSFUL MISTAKE Danish

In Denmark, as in Sweden, these crispy and slightly sticky delicacies are called Wienerbröd. The name comes from the fact that the pastries began to be manufactured in Denmark in 1840 by bakers from the Austrian capital Vienna.

According to one legend, a baker’s apprentice forgot to knead the butter into the dough when he was making buns. He tried to solve the problem by rolling it in several layers. After weighing and rolling until there were 27 layers, he was satisfied and a whole new kind of bun was born, one that was much crispier than the buns previously known.

Today many bakers prefer margarine when making Danish. The reason is that the butter is heavier and that the Danish becomes airier with margarine.

Featured products

BAKELS KARITÉ GOLD

Vegetable special margarine for danish and puff pastries.

169510 - 10 kg carton (2x5 kg)

BAKELS CUSTARD K

Instant complete cold process vanilla custard mix.

336915 / 336917 - 25 kg, 12,5 kg bag

BAKELS SUPERGLAZE NEUTRAL

Ready-made spray gel glaze with a neutral taste.

346110 - 15 kg bag in box

BAKELS LES FRUITS APPLE

Apple filling with 70% fruit.

883010 - 5,5 kg pail

Read more about Les Fruits

Les Fruits with 70% fruit content, is available in six different flavours. Choose between apple, strawberry pear, raspberry, blueberry and rhubarb.

How To Make The Delicious Danish Dough

Water (cold) 1000 g

Wheat flour 2300 g

Yeast 150 g

8 Eggs approximately 400 g

Sugar 150 g

Bakels Karité Gold 100 g

For the dough work:

Bakels Karité Gold 2400 g

Mix all ingredients in the machine into a smooth dough. Roll out and spread on Bakels Karité Gold, fold double, roll out to 3 times the size, fold the dough so it will be three layers, roll out again, let it rest for 5 minutes and repeat the folding/roll out one last time (approximately 4 mm thick) Cut into required size. Put the dough on baking paper or a metal trace.

Proving time: 30-45 minutes in 27°C, 60% moist.

Baking temperature: 220°C.

Baking time: 7-10 minutes.