Search

Show all results
  1. Home
  2. Recipes
  3. Danish Pastry

Danish Pastry

Ingredients

Method

  • Dough temperature 25°C +/- 2°C.
  • Spiral mixer 2 mins slow and 6 – 8 mins fast.
  • Conventional mixer 10–15 mins.
  • High speed mixer 2½ – 3 mins.
  • Scale dough into 4kg billets.
  • Laminate with 25% Argenta Pastry Sheets
  • Do 3 to 4 half-turns.
  • Rest and refrigerate between turns.
  • Process into Danish.
  • Prove at 30–35°C, 80–85% humidity.
  • Prove time approx. 55–65 mins.
  • Wash with Sunset glaze CN20.
  • Bake at 200–210°C.
  • Baking time 15–20 mins depending on size.
  • Brush or Spray with Harmony Ready or Harmony Classic.

Discover

Related recipes

Tear and share bread

Read more

Crusty Bloomer

Read more

Cream tea doughnut

Read more

Small Crusty Rolls

Read more

View all recipes

© Puratos Group 2024