Danish pastry: Difference between revisions
→History: removed Mette Munk promotional info; being first to export Danishes made in Denmark to the US is not a notable fact |
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A '''Danish pastry''', '''wienerbrød''', or '''Danish''' (as it is called in the United States) is a multilayered |
A '''Danish pastry''', '''wienerbrød''', or '''Danish''' (as it is called in the United States) is a multilayered pasty, originating in Denmark with roots in the [[viennoiserie]] [[pastry]] tradition of [[Vienna]], which has become a specialty of [[Denmark]]. Like other viennoiserie pastries, such as [[croissant]]s, danishes are made of [[laminated]] [[baker's yeast|yeast]]-leavened [[dough]]s, creating a layered texture similar to a [[puff pastry]]. Danish pastries were exported by imigrants to the United States, and now are popular around the world.<ref>{{cite web|url=http://cphpost.dk/news/the-patsies-whose-favourite-pastries-arent-really-danish.7855.html|title=The patsies whose favourite pastries aren't really Danish|publisher=cphpost.dk|accessdate=2015}}</ref> |
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==Etymology== |
==Etymology== |
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Revision as of 16:56, 16 February 2015
 A typical Spandauer-type Danish with apple filling and glazing | |
| Type | Sweet bread |
|---|---|
| Place of origin | Denmark |
| Main ingredients | Wheat flour, butter, milk, eggs, yeast. |
A Danish pastry, wienerbrød, or Danish (as it is called in the United States) is a multilayered pasty, originating in Denmark with roots in the viennoiserie pastry tradition of Vienna, which has become a specialty of Denmark. Like other viennoiserie pastries, such as croissants, danishes are made of laminated yeast-leavened doughs, creating a layered texture similar to a puff pastry. Danish pastries were exported by imigrants to the United States, and now are popular around the world.[1]
Etymology
Danish pastry is called wienerbrød (Danish pronunciation: [ˈʋiːˀnɔˌbʁœːˀð], lit. "Viennese bread", corresponding to the French Viennoiserie) in its original county Denmark and all of the Scandinavian countries and the surrounding countries, like Estonia, Iceland, the Faroe Islands, Finland, Norway and Sweden. It is referred to as facturas in some Spanish speaking countries.[2][3]
In Vienna, the Danish pastry is referred to as Kopenhagener Plunder or Dänischer Plunder.[4][5]
History
The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike forced the bakery owners to hire workers from abroad and among these several Austrian bakers, who brought along their own baking traditions and pastry recipes, hitherto unfamiliar in Denmark. The Austrian pastry of Plundergebäck, soon became popular in Denmark and after the labour disputes ended, Danish bakers adopted the Austrian recipes, but adjusted them to their own liking and traditions, by increasing the amount of egg and fat for example. This development resulted in what is now known as the Danish pastry.[6][7]
One of the baking techniques and traditions the Austrian bakers brought with them was the Viennese lamination technique. This was new to the Danes and hence the Danish name for Danish pastry became "Wienerbrød" (meaning bread from Vienna) and this name is still used in much of Northern Europe today. At that time, almost all baked goods were given exotic names in Denmark.[citation needed][8]
History of the Danish in the United States
To the United States the pastry came with the imigrants. Lauritz C. Klitteng, of Læsø, Denmark, popularized "Danish pastry" in the United States in the years 1915–1920. The Danish was, according to Klitteng, the dish that he baked for the wedding of United States President Woodrow Wilson in December 1915. Klitteng toured the world to promote his product, and he was featured in such 1920 periodicals as the National Baker, the Bakers' Helper, and the Bakers Weekly. Klitteng opened a short-lived Danish Culinary Studio at 146 Fifth Avenue in New York City.[9]
Herman Gertner owned a chain of New York City restaurants, and Gertner brought Klitteng to New York to sell Danish pastry. Gertner's obituary appeared in the January 23, 1962 New York Times:
"At one point during his career Mr. Gertner befriended a Danish baker who convinced him that Danish pastry might be well received in New York. Mr. Gertner began serving the pastry in his restaurant and it immediately was a success."
Composition
The ingredients include flour, yeast, milk, eggs, and copious amounts of butter or margarine.
Butter is the traditional fat used in Danish pastry.[10]
In industrial production, other fats are also commonly used, such as hydrogenated sunflower oil (known as "pastry fat" in the UK). A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled again and again into numerous layers. If necessary, the dough is chilled to ease handling. The process of rolling, buttering, folding and chilling is repeated multiple times to create a many-layered dough that, once baked, is fluffy, crispy on the outside, buttery and flaky.
In different countries
Danish pastries as consumed in Denmark have different shapes and names. Some are topped with chocolate, pearl sugar, glacé icing and/or slivered nuts and may be stuffed with a variety of ingredients such as jam or preserves (usually apple or prune), remonce, marzipan and/or custard. Shapes are numerous, including circles with filling in the middle (known in Denmark as "Spandauer's"), figure-eights, spirals (known as snails), and the pretzel-like kringles.[11][12]
In Sweden the Wienerbröd is made with layers of dough placed flat and topped with vanilla custard. Other varieties are the so called längder.[13][14]
In the UK, various ingredients such as jam, custard, apricots, raisins, flaked almonds, pecans or caramelized toffee are placed on or within sections of divided dough, which is then baked. Cardamom is often added to increase the aromatic sense of sweetness.
In the US, Danishes are typically given a variety of fruit toppings or sweet bakers' cheese topping prior to baking.[15] Danishes with nut fillings are also popular.
In Argentina, they are usually filled with dulce de leche or dulce de membrillo.
- Danish pastry in different countries
-
Pecan and Maple Danish, from France -
A cinnamon Danish with chocolate -
Argentinian facturas with dulce de membrillo -
Danish pastries, French Baker, Philippines.
See also
- Kringle (Kringel)
- Danish cookie
- Danish cuisine
- List of pastries
- Pan dulce (sweet bread)
- Pastry
- Doughnut
References
- ^ "The patsies whose favourite pastries aren't really Danish". cphpost.dk. Retrieved 2015.
{{cite web}}: Check date values in:|accessdate=(help) - ^ "wienerbrod". www.dn.se. Retrieved 2015.
{{cite web}}: Check date values in:|accessdate=(help) - ^ [Snegle (snurra, snäcka, snegl=snigel) finns i flera varianter, som kanelsnegl, romsnegl, tryksnegl, direktørssnegl. Den senare en lyxigare variant, kan tänkas, och en tryksnegl har tryckts ihop, så den får ett mönster på ovansidan. Romsnegl har en glasyr med romsmak och ofta färgglatt strössel. Ett bageri i Köpenhamns studentkvarter har specialiserat sig på en torsdagssnegl, som är en jättelik, överdimensionerad kanelsnurra, som passar unga med stor aptit. Rosenbrød är avlånga och platta längder, som skärs i långa bitar på tvären. De täcks med ett lager sylt eller en chokladglasyr. Overskåren bakas som en platt längd, breds med vaniljkräm och täcks med florsockerglasyr och skärs sedan tvärs över. Chokoladebolle är en fluffig bulle av wienerdeg med vaniljkräm, chokladkräm eller mandelmassa i fyllningen och generöst med chokladglasyr på toppen. Finns också som æbleboller.Frøsnapper är ett avlångt vridet frasigt bröd, som rullats i sesamfrö och mörka vallmofrön. Kamme eller hanekamme liknar en tuppkam. Det är rektangulära bitar med snitt i överkanten, som fylls med kanelsocker-smör, kräm eller mandelmassa. Förekommer också som æblekamme. Borgmesterstang eller stänger är avlånga wienerlängder med mandelmassefyllning och nötter. Kringle bakas ut som en stor kringla med god fyllning i. En stang (längd) kan få namnet En halv meter. Trekanter är en stor trekant med tjock chokladglasyr på mitten.]
- ^ Ole Stig Andersen (Jun 26, 1995). "Hvor kommer brød fra". Politiken.
{{cite web}}: Missing or empty|url=(help) - ^ "Wiener Plundergebäck" (PDF). Lebensministerium.
Je nach Fettmenge können Plunder mit mind. 300 g Fett pro 1000 g Grundteig und dänischer Plunder (Kopenhagener Plunder) mit mind. 600 g Fett pro 1000 g Grundteig unterschieden werden.
- ^ "Wienerbrød". Arbejdsgiverforeningen Konditorer, Bagere og Chocolademagere. Retrieved 2012-01-17.
- ^ Inger Abildgaard (1 February 2007). "De danske kager er en fantastisk historie". Samvirke (in Danish). Retrieved 16 October 2014.. Interview with Bi Skaarup, a Danish food-historian and former president of "Det Danske Gastronomiske Akademi" (lit.: The Danish Gastronomical Academy).
- ^ "The patsies whose favourite pastries aren't really Danish". cphpost.dk. Retrieved 2015.
{{cite web}}: Check date values in:|accessdate=(help) - ^ Hakon Mielche [in Danish] (1944). Jorden rundt med morgenbrød (in Danish). Hasselbalch.
- ^ "global.britannica - Danish pastry". global.britannica.com. Retrieved 2015.
{{cite web}}: Check date values in:|accessdate=(help) - ^ "You Call This Danish Pastry?". www.saveur.com. Retrieved 2015.
{{cite web}}: Check date values in:|accessdate=(help) - ^ [There are hundreds of types of Danish pastry, but all—from the chokoladebolle, topped with chocolate, to the spandauer, filled with vanilla custard or marmalade, or the wienerbrødhorn, infused with marzipan and sprinkled with hazelnuts—are made of crisp layers of paper-thin dough, prepared and baked according to strict rules.]
- ^ "Swedish fika". swedishmadeeasy.com.
- ^ [ttp://thougtforce.hubpages.com/hub/Enjoy-the-coffee-break-Take-a-Swedish-fika "Take-a-Swedish-fika"]. /thougtforce.hubpages.com. Retrieved 2015.
{{cite web}}: Check date values in:|accessdate=(help) - ^ "Cheese Recipes: Bakers Cheese". Schmidling.com. Retrieved 2013-03-15.
External links
- Danish Pastry from food historian Barry Popik
- Danish pastry - base recipe - Danish pastry bar Kvalifood, a non-commercial educational cooking website from Denmark.
- BBC Danish pastries
- Danish