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.

What happened as a result of the resurrection is unprecedented in human history. In the span of a few hundred years, a small band of seemingly insignificant believers succeeded in turning an entire empire upside down. As has been well said, "They faced the tyrant's brandished steel, the lion's gory mane, and the fires of a thousand deaths," because they were utterly convinced that they, like their Master, would one day rise from the grave in glorified, resurrected bodies.

Hank Hanegraaff

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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