
Danish Festive
Group |
Ingredients |
Method |
1 |
|
Blend Group 1 together using a dough hook for 1 minute on low speed to disperse ingredients. |
2 |
|
Add to Group 1 and mix on 2nd speed until clear, approx. 8 minutes. |
3 |
|
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 |
|
Cream Group 1 together on medium speed for 3 minutes. |
2 |
|
Add to Group 1 gradually, and mix until clear. |
3 |
|
Add to Groups 1 and 2, mix until clear. |
Proving
Approximately 30-35 minutes at 34ºC-36ºC, Humidity 85%.
EOI Products Used:
