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Bread & Rolls - Specialty - Croissants & Danish
Recipe No:  R109b
USING BAKELS CROISSANT & DANISH MIX
Group  Ingredient KG
1 BAKELS CROISSANT & DANISH MIX 2.000    100%
Sugar 0.100    5%
Eggs 0.275    13.7%
BAKELS INSTANT ACTIVE YEAST 0.035    1.8%
Water 0.825    41.3%
 
2 Butter or ROYAL DANISH TWIN ALL VEG 1.000    50%

  Total Weight 4.235
Method:  1. Mix Group 1 together and fully develop (similar to a bread dough - the window test will confirm development).
2. Place in either chiller and allow 20 minutes rest before use.
3. Place Group 2 on half the dough and fold the other half over.
4. Give three half turns with 20 minutes rest in the chiller between turns.
5. Sheet out to 3.5 mm thickness.
6. Cut into different shapes as desired.
7. Add finishes such as custard and/or fruit.
8. Place on baking tray.
9. Place in proofer at 29C with 75% humidity when using butter. Proof at 36C with 75% humidity when using margarine.
10. Proof until doubled in size.
11. Bake at 220C for approximately 20-25 minutes.

12. Allow to cool then finish with NZB Superfine Fondant or Hadeja Flan Gel.
Notes:  If using Compressed Yeast, use 110 g in above recipe.