Danish pastry (sweet doug
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | BUTTER PRINT SURE |
| 3¾ | ounce | YEAST BAKER 2 LB |
Directions
11 lb -
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 ½ INCH THICK.
SPREAD 2 LB BUTTER OR MARGARINE OVER ⅔ OF EACH PIECE. FOLD THE ⅓ WITHOUT BUTTER OR MARGARINE OVER THE CENTER ⅓. FOLD THE REMAINING ⅓ OVER THE OTHER TWO LAYERS. PRESS EDGES TOGETHER.
4. PLACE FOLDED DOUGH ON LIGHTLY FLOURED PANS; GREASE TOPS; COVER; CHILL ½ HOUR.
5. BRUSH OFF EXCESS FLOUR; REPEAT ROLLING AND FOLDING PROCESS 3 MORE TIMES WITHOUT ANY ADDITIONAL BUTTER OR MARGARINE. CHILL DOUGH ½ 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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .