Welbilt ABM4100T - Manual (Page 37)

DANISH PASTRIES
Pastry
active dry yeast 2 teaspoons
bread flour 2 cups
salt 1
teaspoon
granulated sugar 2 tablespoons
cold, unsalted butter cut into 24 pieces 5 tablespoons
large egg yolk
1
milk 1/2 cup
water 1/4 cup
Glaze and Fillings
egg white 1
fruit filling, jam or preserves 3/4 cup
All ingredients should be at room temperature, unless otherwise noted.
Add the ingredients in the order listed above.
Press the SELECT button for DOUGH SWEET. Press the LOAF SIZE
button for REGULAR. Press START. The dough will be ready in 1 hour,
12 minutes.
HAND-SHAPING
Place the dough in a lightly greased 3-quart bowl. Tightly cover with
foil or plastic wrap and refrigerate 8 to 24 hours. Remove from the
refrigerator and punch down. Place the dough on a lightly floured work
surface and divide into 12 equal pieces. Roll the dough in 16-inch long
ropes. Coil each rope and tuck the end under the Danish. Place on a
lightly greased baking sheet. Cover with a clean kitchen cloth and let
rise until doubled in size in a warm, draft-free spot.
Make a deep indentation with your thumb in the center of each Danish
and fill with fruit, jam or preserves. Brush the edges with the egg
white glaze. Bake in a 375°F preheated oven for 15 to 20 minutes, or
until golden brown.
HINT: Due to varying flour conditions, the dough may appear too dry
after kneading the first couple of minutes. If this is the case, press
STOP/RESET.