Danish Pastry (sweet Doug
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Danish | 100 | Servings | ||
INGREDIENTS
| 4 | lb | BUTTER PRINT SURE |
| 3 3/4 | oz | YEAST BAKER 2 LB |
| 1/3 | D THE REMAINING 1/3 OVER THE OTHER TWO LAYERS. PRE, D THE REMAINING 1/3 OVER THE OTHER TWO LAYERS. PRESS EDGES |
INSTRUCTIONS
11 lb PAN; 18 BY 26 INCH SHEET PAN TEMPERATURE 400F.OVEN PREPARE DOUGH ACCORDING TO INSTRUCTIONS ON CONTAINER. SOFTEN BUTTER OR MARGARINE UNTIL PLIABLE. 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 TOGETHER. PLACE FOLDED DOUGH ON LIGHTLY FLOURED PANS; GREASE TOPS; COVER; CHILL 1/2 HOUR. 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. 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). PROOF: IN WARM MOIST PLACE (90 F TO 100 F) UNTIL DOUBLE IN SIZE. BAKE: 15 TO 20 MINUTES OR UNTIL DONE. 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 10.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g