Danish pastry: Difference between revisions

Danish
	A glazed apple danish
Type	Sweet bread
Place of origin	Austria
Region or state	Vienna
Main ingredients	Flour, yeast, milk, eggs, butter

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Revision as of 11:47, 28 November 2012

A danish pastry, sometimes abbreviated danish especially in the USA, is a Danish speciality. The Danish Pastry is a sweet pastry made of dough laminated with lots od margarine to make a light, flaky, puffy dough with a rich and juicy moth feel.

It is called wienerbrød (Danish pronunciation: [ˈʋiːˀnɔˌbʁœːˀð], lit. "Viennese bread" in Denmark, as the lamination tecnique was introduced in Denmark by Viennase bakers.

The Danish Pastry is related to other laminated baked goods like puff pastry and the French croissant

Composition

The ingredients include flour, yeast, milk, eggs, and copious amounts of butter. 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, coated with butter, and then folded into numerous layers. If necessary, the dough is chilled to ease handling. The rolling, buttering, folding, and chilling is repeated several times to create a dough which is fluffy, buttery and flaky. However, not all danishes are made this way.

The danish as consumed in Denmark can be topped with chocolate, sugar or icing, and may be stuffed with either jam, marzipan or custard. Shapes are numerous, including circles with filling in the middle (known as "Spandauer's"), figure-eights, spirals (known as snails), and the pretzel-like kringles.

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 fruit or sweet bakers' cheese topping prior to baking.^[1] Danishes with nut fillings are also popular.

In Argentina, they are usually filled with dulce de leche or dulce de membrillo.

History

The origin of the danish is ascribed by the Danish Confectioners, Bakers and Chocolatemakers Association to a strike amongst the bakery workers in Danish bakeries in 1850. The strike forced Danish bakery owners to hire foreign workpower. Among these were several Austrian bakers, who were unfamiliar with the Danish baking recipes, and therefore baked pastries of their native homeland recipes. The Austrian bakers introduced the lamination tecnique, which became quite popular in Denmark. Later this tecnique was improved by Danish bakers which resulted in what is today known as Danish Pastry.^[2] ^[3]

The lamination tecnique is also used to make Puff Pastry and the French croissant, where the dough is laminated with butter.

The Danish Pastry was a huge succes in Denmark and the first Danish company to export the Danish Pastry frozen to UK and USA was Mette Munk.^[4]. Today Danish Pastries are still sold from Denmark all over the world frozen and ready-to-bake, also called Bake Off. The Mette Munk bakery are still making authentic Danish Pastries and export them to all over the world.

United States

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.^[5]

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.

Cartoon controversy

During the Jyllands-Posten Muhammad cartoons controversy in 2006, several religious Iranian groups advocated changing the name of highly popular danish (Shriniye Danmarki), given its name association with the source country of the offending cartoons.^[6] The Iranian confectioners' union designated "Roses of the Prophet Muhammad" as the new name for danishes made in the country as of 15 February 2006, although compliance with the proposed name in bakeries was mixed and short-lived.^[6] Related to this, many protesters in several Muslim countries, angered by the pictures of Muhammad, boycotted Danish goods. "Roses of Muhammad" (Persian: گل محمدی "gole mohammadi", literally: Muhammed flower) is a traditional Persian synonym for variety of pink rose flowering shrub.

References

^ Cheese Recipes: Bakers Cheese
^ "Wienerbrød". Arbejdsgiverforeningen Konditorer, Bagere og Chocolademagere. Retrieved 2012-17-01. {{cite web}}: Check date values in: |accessdate= (help)
^ http://mettemunk.dk/UK/Danish-Pastry.aspx. {{cite web}}: Missing or empty |title= (help)
^ http://mettemunk.dk/UK/About-us/History.aspx. {{cite web}}: Missing or empty |title= (help)
^ Jorden rundt med morgenbrød (in Danish). 1944. Retrieved 2011-10-16.^{[unreliable source?]}
^ ^a ^b "Iranians rename Danish pastries". BBC News. 2006-02-17. Retrieved 2008-04-08.

External links

Danish Pastry from food historian Barry Popik

[1] Cheese Recipes: Bakers Cheese

[2] "Wienerbrød". Arbejdsgiverforeningen Konditorer, Bagere og Chocolademagere. Retrieved 2012-17-01. {{cite web}}: Check date values in: |accessdate= (help)

[3] ttp://mettemunk.dk/UK/Danish-Pastry.aspx. {{cite web}}: Missing or empty |title= (help)

[4] ttp://mettemunk.dk/UK/About-us/History.aspx. {{cite web}}: Missing or empty |title= (help)

[5] Jorden rundt med morgenbrød (in Danish). 1944. Retrieved 2011-10-16.^{[unreliable source?]}

[BBC-6] "Iranians rename Danish pastries". BBC News. 2006-02-17. Retrieved 2008-04-08.

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@@ Line 16: / Line 16: @@
 | other            =
 }}
-A '''danish pastry''', sometimes abbreviated '''''danish''''' especially in the USA, is a [[viennoiserie]] [[pastry]], of [[Vienna|Viennese]] origin, which has become a specialty of [[Denmark]] and neighbouring Scandinavian countries.
+A '''danish pastry''', sometimes abbreviated '''''danish''''' especially in the USA, is a Danish speciality. The Danish Pastry is a sweet pastry made of dough laminated with lots od margarine to make a light, flaky, puffy dough with a rich and juicy moth feel.
-It is called ''wienerbrød'' ({{IPA-da|ˈʋiːˀnɔˌbʁœːˀð}}, lit. "Viennese bread", corresponding to the French ''Viennoiserie'') in Denmark, [[Finland]], [[Iceland]], the [[Faroe Islands]], [[Norway]] and [[Sweden]]. It is referred to as ''facturas'' in some Spanish speaking countries.
+It is called ''wienerbrød'' ({{IPA-da|ˈʋiːˀnɔˌbʁœːˀð}}, lit. "Viennese bread" in Denmark, as the lamination tecnique was introduced in Denmark by Viennase bakers.
+The Danish Pastry is related to other laminated baked goods like [[puff pastry]] and the French [[croissant]]
-In Vienna, the danish is referred to as "Plundergebäck" or "Golatschen". 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]].
 ==Composition==
@@ Line 37: / Line 38: @@
 ==History==
 [[File:Factura membrillo.jpg|thumb| Argentinian [[facturas]] with [[dulce de membrillo]]]]
-The origin of the danish is ascribed by the Danish Confectioners, Bakers and Chocolatemakers Association to a strike amongst the bakery workers in Danish bakeries in 1850. The strike forced Danish bakery owners to hire foreign workpower. Among these were several Austrian bakers, who were unfamiliar with the Danish baking recipes, and therefore baked pastries of their native homeland recipes. Amongst these Austrian pastries were [[Plundergebäck]], which became quite popular in Denmark. Later this recipe was changed by Danish bakers, increasing the amount of fat (by adding more egg) which resulted in what is today known as the danish.<ref>{{cite web | url=http://www.akbc.dk/fagspecialer/wienerdej | title=Wienerbrød | publisher=Arbejdsgiverforeningen Konditorer, Bagere og Chocolademagere | accessdate=2012-17-01 }}</ref>
+The origin of the danish is ascribed by the Danish Confectioners, Bakers and Chocolatemakers Association to a strike amongst the bakery workers in Danish bakeries in 1850. The strike forced Danish bakery owners to hire foreign workpower. Among these were several Austrian bakers, who were unfamiliar with the Danish baking recipes, and therefore baked pastries of their native homeland recipes. The Austrian bakers introduced the lamination tecnique, which became quite popular in Denmark. Later this tecnique was improved by Danish bakers which resulted in what is today known as Danish Pastry.<ref>{{cite web | url=http://www.akbc.dk/fagspecialer/wienerdej | title=Wienerbrød | publisher=Arbejdsgiverforeningen Konditorer, Bagere og Chocolademagere | accessdate=2012-17-01 }}</ref> <ref>{{cite web|url=http://mettemunk.dk/UK/Danish-Pastry.aspx}}</ref>
+The lamination tecnique is also used to make Puff Pastry and the French croissant, where the dough is laminated with butter.
+The Danish Pastry was a huge succes in Denmark and the first Danish company to export the Danish Pastry frozen to UK and USA was Mette Munk.<ref>{{cite web|url=http://mettemunk.dk/UK/About-us/History.aspx}}</ref>. Today Danish Pastries are still sold from Denmark all over the world frozen and ready-to-bake, also called Bake Off. The Mette Munk bakery are still making authentic Danish Pastries and export them to all over the world.
 ==United States==