Page 54 - Pastry & Baking Magazine

Artisan Baker
52
Pastry & Baking North America
4.
Measuring the 1” strips
of Danish.
5.
Cutting the 1” strips of
Danish.
6.
Twisting the strips of
Danish.
7.
Braiding the strips.
8.
Completed pastry ready
for the proof box
9.
Egg washing the product.
10.
Applying the nappage and
fondant icing.
Assembly:
1.
Line an 18” X 16” sheet pan with parchment paper and fit with a
frame/pan extender.
2.
Sheet 1 Kg of Sweet dough to fit the sheet pan.
3.
Freeze for 30 - 40 minutes until the dough is firm.
4.
Spread apricot jam and sprinkle with cinnamon sugar. Alternatively
spread the cinnamon filling. Leave a 3/4” strip uncovered around
the perimeter of the dough.
5.
Sheet the Danish dough to approximately 36” X 22”
6.
Spread the softened cinnamon filling to cover the bottom half of the
dough. Leave a 3/4” strip around the perimeter uncovered by the
filling.
7.
Fold the dough over the filling. Use a rolling pin to seal the edges.
8.
Freeze the dough until firm, approximately 30 - 40 minutes.
9.
Sheet the dough to 2 cm thick X 18” wide.
10.
Divide the sheeted dough into 1” strips.
11.
Twist the strips and separate into groups of three.
12.
Braid the groups of three.
13.
Use egg wash to moisten the perimeter of the sweet dough in the pan.
14.
Trim the braided strips to fit the width of the sheet pan.
15.
Lay the braided strips on top of the sweet dough leaving a gap
between each strip for expansion.
16.
Place the sheet pan in a proof box set at 75° F with 70% humidity
until the strips have proofed together, approximately 1 - 1.5 hours.
17.
Lightly wash the surface with egg.
18.
Place in a 325° F convection oven until the pastry tests for done,
approximately 40 - 50 minutes.
19.
Brush directly with neutral jelly or apricot nappage.
20.
Allow the glaze to set and apply fondant icing.
21.
The pastry may be brushed one more time with the jelly or nappage.
Cool and cut into individual slices, squares, and coffee cakes.
1.
Spreading the filling
on the semi-frozen
sweet dough.
2.
Folding the Danish
over the filling prior to
freezing & sheeting.
3.
Sealing the edges of the
filled Danish using a
rolling pin.
1.
8.
10.
6.
4.
3.
2.
9.
7.
5.