Name: Danish Pastry
Ingredients: 3 3/4 c WATER; WARM; 1 qt WATER; COLD; 4 lb BUTTER PRINT SURE; 18 EGGS SHELL; 3 oz MILK; DRY NON-FAT L HEAT; 8 lb FLOUR GEN PURPOSE 10LB; 12 oz SUGAR; GRANULATED 10 LB; 1 lb SHORTENING; 3LB; 1 oz IMITATION VANILLA; 4 oz YEAST BAKER 2 LB; 2 oz SALT TABLE 5LB; 1 MINUTE. ADD YEAST SOLUTION.

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Danish		100	Servings

INGREDIENTS

3 3/4	c	WATER; WARM
1	qt	WATER; COLD
4	lb	BUTTER PRINT SURE
18		EGGS SHELL
3	oz	MILK; DRY NON-FAT L HEAT
8	lb	FLOUR GEN PURPOSE 10LB
12	oz	SUGAR; GRANULATED 10 LB
1	lb	SHORTENING; 3LB
1	oz	IMITATION VANILLA
4	oz	YEAST BAKER 2 LB
2	oz	SALT TABLE 5LB
	1	MINUTE. ADD YEAST SOLUTION.

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN             TEMPERATURE:  400 F. OVEN
1.  SPRINKLE YEAST OVER WATER.  DO NOT USE TEMPERATURES ABOVE 110 F
OR BELOW 105 F.  MIX WELL. LET STAND 5 MINUTES; STIR.
2,  MIX SUGAR, SALT, FLOUR, AND MILK IN MIXER BOWL AT LOW SPEED ABOUT
3.  ADD WATER, VANILLA, EGGS AND SHORTENING.  USING DOUGH HOOK, MIX
AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR MIXTURE IS INCORPORATED INTO
LIQUID.  CONTINUE MIXING AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS
SMOOTH AND ELASTIC.  DOUGH TEMPERATURE SHOULD BE 78 F TO 82 F.
4.  DIVIDE DOUGH INTO 2 PIECES; PLACE EACH PIECE ON FLOURED PAN;
GREASE TOP; COVER AND CHILL FOR 1/2 TO 1 HOUR.
5.  SOFTEN BUTTER OR MARGARINE UNTIL PLIABLE.
6.  ROLL EACH PIECE OF DOUGH INTO A RECTANGLE ABOUT 1/2 INCH THICK.
SPREAD 2 LB BUTTER OR MARGARINE OVER 2/3 OF EACH PIECE.  FOLD THE
1/3 WITHOUT BUTTER OR MARGARINE OVER THE CENTER 1/3.  FOLD THE REMAINING
1/3 OVER THE OTHER 2 LAYERS.  PRESS EDGES TOGETHER.
7.  PLACE FOLDED DOUGH ON LIGHTLY FLOURED PANS; GREASE TOPS; COVER;
CHILL 1/2 HOUR.
8.  BRUSH OFF EXCESS FLOUR; REPEAT ROLLING AND FOLDING PROCESS 3 MORE
TIMES WITHOUT ANY ADDITIONAL BUTTER OR MARGARINE.  CHILL DOUGH 1/2
HOUR BETWEEN EACH ROLLING.
9.  MAKE UP:  SEE GUIDE FOR SWEET DOUGH MAKE-UP (RECIPE CARD DG07)
FOR VARIOUS STYLES.  PLACE ROLLS ON GREASED PANS IN ROWS 4 BY 6;
BRUSH WITH EGG WASH (RECIPE NO. D055)
10.  PROOF:  IN WARM MOIST PLACE (90 F TO 100 F) UNTIL DOUBLE IN SIZE.
11.  BAKE: 15 TO 20 MINUTES OR UNTIL DONE.
12.  COOL: GLAZE, IF DESIRED, WITH VANILLA GLAZE OR VARIATIONS
(RECIPE NO. D046).
Recipe Number: D01700
SERVING SIZE: 2 ROLLS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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