Spandauer

DATE: 15-12-2023
INSTRUCTOR: CHEF CHAD
STUDENT NAME STUDENT ID
Chu Jun Shuen BKR0923-0295
Shirleen Looi BKR0923-0304
Yap Ken Yong BKR0923-0312
History of Spandauer
• Spandauer was originated in Austria
• Austrian bakers in 1850 forced bakeries to hire
foreign workers from Vienna
• They brought their own pastries and baking
techniques like Plundergebäck.
• They change the recipe of Plundergebäck and have
new name of it in English called the Danish.
• Denmark at the 20th century create the 27-layer
technique was crossing to the Atlantic.
• Scandinavians immigrant to the US and Canada,
brought their baking skills like Cinnamon buns
and Cherry Danish.
Name of Spandauer
 Name comes from Spandau that area
of Berlin, Germany.
 There had infamous prison in 19th and 20th
centuries that had four towers and walls all
around it look like four corners and some
custard or jam on the central.
 These country call Spandauer as:
 Americans → Danishes
 Denmark → Vienna bread or Baker’s Bad
Eye
 Scandinavian → wienerbrød (Wienerbrot).
Lauritz C. Klitteng of Læsø
• popularized "Danish pastry" in the US around
1915–1920.
• made Danish pastry for the wedding of President
Woodrow Wilson in December 1915
• join 1920s periodicals as the National Baker, the
Bakers' Helper, and the Bakers' Weekly.
• had his own Danish Culinary Studio in New York
City.
• had brought by Herman Gertner to New York to
sell Danish pastry.
• he let Gertner began serving the pastry in his
restaurant and it immediately was a success.
Where it is
famous?
 Denmark
Have a lot of bakeries and traditional pastry shops.

 Scandinavia (Denmark, Norway, Finland,

Iceland and Sweden)
Mostly ate it for breakfast, also can become an
afternoon snack with a pot of coffee or tea.
CHARACTERISTIC OF SPANDAUER

• A layered and flaky, sweet pastry

• Uses yeast-leavened dough or puff pastry
added with some ingredients to make the
pastries richer and sweeter.
EXAMPLE: Butter, egg, milk,
cream, sugar

• Shape could be square or an almost

bowl-shaped

• Custard cream or marzipan custard

cream filling, topped with hazelnuts, jam
and glaze.
HOW ITS SERVED

In Denmark, people traditionally eat it as an

afternoon snack with a cup of coffee or tea. In
general, coffee is traditionally accompanied
with something sweet or savoury, most likely
a delicious cake or pastry. It can also serve as
a morning breakfast in bar counters with a
cup of coffee.
Type of Fillings

Custard Jam Kagecreme

Cream (Danish pastry cream)
Shapes
Classic Spandauer Foldover

Pocket Pinwheel Danish Loaf

Recipe for Spandauer
• 250g Flour • 175g Butter Sheet

• 95g Water • 10g Milk Powder

• 4g Instant Yeast

• 5g Salt

• 40g Sugar

• 30g Butter

• 1 Egg
 Refrigerate
dough
(22’C - 23’C)
overnight.
Repeat process
3x, 30mins in
chiller
everytime.
Baked at 190’C for 12 - 15mins.

https://www.youtube.com/watch?v=tdGsnIF6WPM
Thank
You