Christmas Danish Pastry
Christmas Danish Pastry — a Bakels recipe in 4 components, makes 24 Danish. Uses Instant Superglaze Neutral 15 kg.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 5 min
- freezer cooling time
- 15 min
- chilling time (fridge)
- 30 min
- proofing time
- 45-60 min
- proofing temperature
- 28 °C
- proofing relative humidity
- 75 %
- baking temperature
- 175 °C
- baking time
- 15-18 min
Ingredients
Danish 1
| Ingredient | Quantity |
|---|---|
| Flour | 1.070 kg |
| Salt | 0.004 kg |
| Rollex® Gold | 0.080 kg |
| Clean Label Danish Improver | 0.005 kg |
| Caster sugar | 0.060 kg |
| Yeast | 0.050 kg |
| Water | 0.680 kg |
Danish 2
| Ingredient | Quantity |
|---|---|
| Rollex® Gold | 0.825 kg |
Filling
| Ingredient | Quantity |
|---|---|
| RTU Vanilla Cream Filling | 0.480 kg |
| Mincemeat | 0.480 kg |
Assembly/Decoration
| Ingredient | Quantity |
|---|---|
| Instant Superglaze Neutral 15 kg |
Method
- Danish 1
Add the group 1 ingredients into a spiral mixing bowl.
- Danish 1
Mix for 2 minutes on slow speed and 5 minutes on fast speed.
Flatten the dough into a rectangular shape and place it in the freezer to cool for 15 minutes.
- Danish 2
Laminate the Rollex Gold (group 2) to soften it to dough consistency.
Place the Rollex Gold in the middle of the dough to enclose it.
Using a rolling pin, roll the dough out to 8 mm in thickness, then fold it and give it a half turn.
Repeat this process three times and leave the dough to chill in the fridge for 30 minutes.
Roll the dough down to 3 mm and cut into shape, placing it onto a silicone paper lined tray.
Prove for 45-60 minutes at 28°C, 75% relative humidity.
- Filling
Pipe the RTU Vanilla Cream Filling and fill with mincemeat in the middle.
Bake in a rack oven at 175°C for 15-18 minutes.
- Assembly/Decoration
Using a pastry brush, gently apply Instant Superglaze - Neutral.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.