Danish Festive

Danish Festive

Group

Ingredients

                            Method

 

 

1
 

  • 2600g Baking Flour
  • 190g Sugar
  • 60g Salt
  • 40g Instant Dried Yeast

Blend Group 1 together using a dough hook for 1 minute on low speed to disperse ingredients.

 

2

  • 700g Water – Cold (5°C-8°C)
  • 590g Milk -  Cold (5°C-8°C)
  • 390g Eggs - Cold (5°C-8°C)

Add to Group 1 and mix on 2nd speed until clear, approx. 8 minutes.

3

  • 1500g EOI ROYAL DANISH MARGARINE

Roll out to approx. 400mm x 400mm and envelope in the dough, sealing the edges. Give 3 half turns (no rests required).

Make-up procedure
Roll out dough to 3mm thick. Spread with Nougat Filling. Roll up as for Chelsea Buns. Cut lengthwise down middle. Plait and shape round into a twist.

Nougat Filling

Group

Ingredients

                            Method

 

 

1
 

  • 450G Caster Sugar
  • 15g Salt
  • 450g EOI SOVEREIGN

Cream Group 1 together on medium speed for 3 minutes.

 

2

  • 115g Eggs
  • 225g Honey
  • 115g Water or Milk

Add to Group 1 gradually, and mix until clear.

3

  • 450g Bakers Flour
  • 85g Dutch Cocoa
  • 225g Crushed walnuts or crushed almonds

Add to Groups 1 and 2, mix until clear.

Proving
Approximately 30-35 minutes at 34ºC-36ºC, Humidity 85%.

Baking: 220ÂșC for 10-15 minutes.

EOI Products Used:

EOI Products Used 1