| COLD WATER | 32 oz. |
| FRESH YEAST | 5 oz. |
| BREAD FLOUR | 4# |
| CAKE FLOUR | 1# |
| DRY MILK SOLIDS - sifted | 4 oz. |
| SALT | 1 oz. |
| SUGAR | 12 oz. |
| BUTTER - well softened | 12 oz. |
| EGGS | 16 oz. |
| CARDAMOM | 2 tsp. |
| BAKERS MARGARINE or BUTTER - roll-in | 2 # 8 oz. |
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Yields: 60 Danish weighing 3 oz. each. METHOD: STRAIGHT DOUGH MIXING METHOD 1. DOUGH: Mix the first 10 ingredients together - "Straight Dough Mixing Method". Mix on low speed for " 3 minutes" until a smooth loose dough is formed - do not overwork the dough! Relax 15 minutes. Spread the dough onto a well-floured parchment lined sheetpan, and retard for 30 minutes. 2. BUTTER BLOCK: Spread evenly over 2/3 of a parchment lined sheetpan. Place in the refrigerate just before the dough is finished relaxing. 3. When both the butter and dough have reached the same consistency, place the dough onto a well-floured work table, brush-off excess flour and cover 2/3rds of the dough evenly with the butter block. 4. Fold into 3rds to complete the LOCK-IN. Turn 90 degrees. 5. Roll out the dough to a rectangle about 1/2" thick (no thinner). Complete the 1st 3-FOLD, then refrigerate 30 minutes. 6. Complete the 2nd 3-FOLD, refrigerate 30 minutes, and the final 3rd 3-FOLD (total of 135 layers). Wrap tightly and refrigerate. Use the 2nd day. GUIDELINES FOR DANISH MAKEUP: 1. Shape into danish, relax 10 minutes, indent, fill, finish proofing. 2. Whole egg wash applied before filling. 3. 3/4 Proof total. 4. Bake @ 375 F. 5. Glaze while hot. Allow to cool and then apply fondant. |
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