Rgrds,
Chris

Hi Ruth,
You can now find the full version of our recipe here: www.weekendbakery.com/posts…ie-danish/

Hello Virginia,
You can now find our full veggie danish recipe here on our website : www.weekendbakery.com/posts…ie-danish/

Thanks Ruth,
I will post the recipe also in the not too distant future, but you can find the short version of it in the comment above.

Happy baking and cooking,

Marieke

Thanks!
I hope to post the recipe for the veggie danish soon!
Have fun with the bread scoring article, hope you’ll find it useful.

Marieke

Hope you let us know how they turned out!

Have a lovely baking weekend,

Marieke

Hello Virginia all the way in Melbourne!,
I will post a recipe in the near future. If you cannot wait or want to try something in the meantime maybe you could try to make them with the help of the video we found of the Town Mill Bakery: vimeo.com/21273930
I can also tell you we made the dough with a 200 g wheat flour/200 ml water poolish with 1 gram instant yeast and left it for 3 to 4 hours. Added the poolish to 300 g wheat flour, 7 g instant yeast. 70 ml warm water, 50 ml olive oil, 9 g salt. Kneaded for 8 minutes with our mixer and 2 minutes by hand. Left 1 hour to rest. Then made the roll with all kinds of filling of choice, cut into about 7 pieces and left to rest for about 30 minutes. Baked for 20 minutes at about 200 Celsius.
Recipe in a bit more detail to follow!

Happy baking,

Marieke

virginia (melbourne, aus)

Hi Laurie,
That is so nice of you, thank you very much for this big compliment coming from a wonderful pastry chef!
We are very fortunate people indeed, to have the time to travel and bake.
I think here in Holland and in a lot of European countries, we get much more ‘time off’ than the average American.
I do not know how it goes when you are your own boss in the USA, probably work all the time…
Hope one day we can meet and bake together!

Marieke

Hello J.,
We only have scribbles on a piece of paper for a recipe at the moment. But it is basically almost the same as this recipe: www.squidoo.com/BestFudgeRecipe
Only thing is we cook to a slightly higher temperature (118 C) than it says in the recipe (or at least we measure a slightly higher temp. so use a sugar thermometer because you have to know exactly) and we use different amounts of sugar and glucose, depending on the type of fudge. But this recipe is a great starting point.

Like I said, it is hard to make it and not get high on your own fudge…but after all the stirring and beating and waiting, you’re going to feel like you deserve it 😉

Have fun,

Marieke