Danish

INGREDIENTS (Baker’s %)

GROUP 1
100% Total Flour
100% Baker’s Flour
1.5% Vanilla Extract
0.2% Cinnamon
3% Instant Yeast
12% Sugar
1% Salt

GROUP 2
10% Eggs
4% Milk
44% Chilled Water

GROUP 3
9% Pin & Peel Pastry Blend

GROUP 4
70% Pin & Peel Pastry Blend

METHOD

1. Add water and eggs to bowl fitted with dough hook then add dry ingredients, add Pastry CPD-X rub in fat.
2. Mix until the dough is smooth and only slightly tacky to the touch, approximately 2 to 4 mins.
3. Place the dough in a bowl that has been lightly dusted with flour. Cover and refrigerate for 1 hour.
4. To roll-in the Pastry CPD-X , first prepare by placing it between two sheets of parchment paper or plastic wrap. Use a rolling pin to soften the fat so that it remains firm yet pliable like clay. Shape the fat into a 20cm rectangle. It is important that the dough and fat be of almost equal consistency.
5. On a lightly floured workbench, roll the dough out into a rectangle about 30-45cm. Brush away any excess flour.
6. Place the Pastry CPD-X on the left side of the dough. Fold the dough over, enclosing the fat. Press the edges together to seal.
7. Roll the dough into a rectangle about 30-45cm, fold the dough using the single book fold method. This rolling and folding (called a turn) must be done a total of three times. Rest the dough between turns as necessary. After the final turn, wrap the dough well and chill for 1 hour.
8. Sheet out to a depth of 4mm making sure to reduce thickness slowly. Place sheeted dough onto workbench and pin out to a width of 25cm.
9. Cut into squares 80x80mm, shape fill and fold as desired.
10. Egg wash (1 egg with 1g of salt).
11. Proof for about 40 mins on temperature of 34°C and 70% humidity.
12. Bake at 200°C for 20 mins or until golden brown.
13. Glaze with apricot syrup while hot.