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, .

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