Recipes > Butter Substitutes > Royal Danish Pastry

Royal Danish Pastry

Recipe Steps

Royal Danish Pastry

Group 1
  • g/ml:
    2600g
    190g
    60g
    40g
  • Ingredients:
    Baking Flour
    Sugar
    Salt
    Instant Dried Yeast
  • Method:
    Blend Group 1 together using a dough hook for 1 minute on low speed to disperse ingredients.
Group 2
  • g/ml:
    700g
    590g
    390g
  • Ingredients:
    Water – Cold (5°C - 8°C)
    Milk - Cold (5°C - 8°C)
    Eggs - Cold (5°C - 8°C)
  • Method:
    Add to Group 1 and mix on 2nd speed until clear, approx. 8 minutes.
Group 3
  • g/ml:
    1500g
  • Ingredients:
    EOI ROYAL DANISH MARGARINE
  • Method:
    Roll out to approx. 400mm x 400mm and envelope in the dough, sealing the edges. Give 3 half turns (no rests required).
  • 6070
  • Total Weight

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.

Additional Information:

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

Baking
220ºC for 10-15 minutes.

Recipe Uses:

Royal Danish 12.5kg

Premium vegetable margarine for use in croissants, danish pastries and shortbread. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.



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