We made Danishes and Terberkes today in lab. Both of these require a process called "lamination", which is the folding in of butter, and the creation of many layers of dough and butter. Everyone knows what a Danish is, however I hadn't ever heard of a Terberke. Apparently the only people who don't eat Danishes are the Danes, and instead they eat Terberkes. This is a lot like a Danish, however it is made  with whole wheat flour and sunflower seeds and it's more of a breakfast roll. These recipes just consisted of combining all the ingredients in a mixer, rolling it out, placing the butter in the centre, enveloping the dough around the butter then rolling and folding the dough many times. For the Danishes, we cut the rolled out dough that had been folded three times (creating 27 layers of butter and dough) into strips, twisted the strips and rolled them into circles. For the Terberkes, we folded the dough twice (to make nine layers) and folded it one last time, cut the dough into triangles, brushed the tops with egg wash and dipped the pieces in more sunflower seeds. Both these doughs were proofed just for a little while, the Danishes had cherry filling placed in the centre, then they baked until golden. My product turned out fairly well! All the layers that I folded in with butter made for a very flakey and crispy pastry. Tomorrow, we continue with lamination by making croissants and cinnamon buns! YUM!