DANISH DOUGH MIX / TEGRAL DANES

The dough is then folded and rolled out several times. The dough can be formed into numerous shapes and sizes, and then filled with a variety of fruit fillings, creams, cream cheese, fruits, nut fillings, etc, then glazed, and then finished with fondant or chocolate icing.

Brand name: Tegral Danes

Packaged dry mix. 

By world renowned producer Puratos

Danish Dough Mix / Tegral Danes   50 lbs.

Eggs   15 lbs. 8 oz.

Water 7 lbs.

Compressed Yeast 1 lb. 2 ounces

Roll In (make a total of 13 each)

Margarine   2 lbs. 8 oz.

Shortening   4 oz.

Mix Tegral Danes, Eggs and Yeast for 12-15 minutes on 2nd speed with a dough hook.

Add 4 lbs. Water and check elasticity.

Add remaining Water.  Mix until dough is full developed.

Divide into 13 portions, then fold into each the 2 lb. 12 oz Roll-In above.

Give at least 4 turns.  Rest 60-90 minutes at room temperature.

Refrigerate overnight.

The next day, form into pieces and refrigerate overnight.

The next day, proof and bake at 350°F for 15 minutes.