Danish Pastry (Sweet Doug

Danish Pastry (Sweet Doug Ingredients

11 lb -	3 3/4 oz YEAST BAKER 2 LB
4 lb BUTTER PRINT SURE

Instructions for Danish Pastry (Sweet Doug

PAN; 18 BY 26 INCH SHEET PAN TEMPERATURE 400F.OVEN 1. PREPARE DOUGH ACCORDING TO INSTRUCTIONS ON CONTAINER. 2. SOFTEN BUTTER OR MARGARINE UNTIL PLIABLE. 3. ROLL EACH PIECE OF DOUGH INTO A RECTANGLE ABOUT 1/2 INCH THICK. SPREAD 2 LB BUTTER OR MARGARINE OVER 2/3 OF EACH PIECE. FOLD THE 1/3 WITHOUT BUTTER OR MARGARINE OVER THE CENTER 1/3. FOLD THE REMAINING 1/3 OVER THE OTHER TWO LAYERS. PRESS EDGES TOGETHER. 4. PLACE FOLDED DOUGH ON LIGHTLY FLOURED PANS; GREASE TOPS; COVER; CHILL 1/2 HOUR. 5. BRUSH OFF EXCESS FLOUR; REPEAT ROLLING AND FOLDING PROCESS 3 MORE TIMES WITHOUT ANY ADDITIONAL BUTTER OR MARGARINE. CHILL DOUGH 1/2 HOUR BETWEEN EACH ROLLING. 6. MAKE UP: SEE GUIDE FOR SWEET DOUGH MAKE-UP (RECIPE CARD D-G-7. FOR VARIOUS STYLES. PLACE ROLLS ON GREASED PANS IN ROWS 4 BY 6; BRUSH WITH EGG WASH (RECIPE NO.D055). 7. PROOF: IN WARM MOIST PLACE (90 F TO 100 F) UNTIL DOUBLE IN SIZE. 8. BAKE: 15 TO 20 MINUTES OR UNTIL DONE. 9. COOL: GLAZE, IF DESIRED, WITH VANILLA GLAZE OR VARIATIONS ( SEE RECIPE NO. D046 ). Recipe Number: D01701 SERVING SIZE: 2 ROLLS From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter

Yeast

for flavor and categorization

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