Try this Danish Pastry (Sweet Doug recipe, or contribute your own.
Suggest a better descriptionPAN; 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
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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