Page 69 - Pastry & Baking Magazine

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1.
Combine all of the ingredients (excluding the butter for
lamination) in the mixer.
2.
Mix on low speed for 4 minutes, then increase the speed
to medium and mix for 2-2
1
/
2
minutes.
3.
Check the strength of the dough for low-improved
development. Dough temperature should be
74-76
°
F. Bulk ferment at room temperature for one hour.
4.
On a flour dusted work surface, flatten the dough to
1
/
2
thickness.
5.
Form the flattened dough into a rectangle. Freeze for one
hour, until firm.
100
Ricotta
0.906
15
Sugar
0.136
12.5
Egg
0.113
35
Dried fig, finely chopped
0.317
0.25
Lemon zest
0.002
0.25
Orange zest
0.002
0.25
Cinnamon
0.002
0.25
Clove
0.002
2
Flour
0.018
165.5
Total
1.500
Baker’s % Ingredient Kilogram
1.
Stir together all ingredients until well combined.
1.
2.
3.
4.
5.
Ricotta Fig Filling
Yield: Enough for 35 3”x5” Danish