danish dough
TRANSCRIPT
DANISH DOUGH
HISTORY The Danes call this Vienna bread because
the Danish bakers went on strike in the late 19th century and ere replaced by Viennese bakers who made light flake pastry dough. When the Danish bakers returned to work they adopted the dough and improved on it
DefinitionDanish Dough is an enriched yeast risen laminated dough. It has butter rolled into it through a series of fold and turns to give flakiness and rise
KEY POINTS IN PRODUCING Milk, eggs, sugar, yeast and four are combined (sounds like a detrempe)and allowed to rise, overnight in the refrigerator is best, but is not required
Instant yeast is used , this seems to hold up
best all the way through the production process
MORE KEY PRODUCTION POINTS
This paste is rolled out into a rectangle and small dollops of cold butter are placed in a layer over this dough.
The rectangle is folded into thirds or like a letter the dough is turned 90 degrees to the right and rolling away from you is folded again into a rectangle .
This is a fold. This is repeated 3 more time for a total of 4 turns
PRODUCTION The dough is rested for 20-30 minutes after
every 2 turns to allow the gluten to relax and the butter to chill again. If it is chilled too long between turns the butter will splinter and be difficult to roll. This finished product is called a paton
It is essential that you keep neat and even sided and corners while rolling and folding
PRODUCTIONThe finish paton needs to be
chilled quickly and thoroughly. Freezing for 90 minutes is recommended.
This will stop the yeast from overdeveloping overnight
The applications can be frozen for 1 month. The paton for 2
months
PROOFING AND BAKING All applications are proofed before
baking. They are proofed, lower heat and humidity are necessary, if the proof box is too warm the butter will melt out of the dough
All applications are egg washed to help in browning, after proofing and before baking
PROOFING AND BAKING
The finished application are always brushed with nappage after baking and when cool to
slow down the applications drying out.
Thinned down pouring fondant is traditionally
drizzled on top too.
APPLICATIONS Snails- a twisted round Danish
Pocket- a square piece of dough is filled and opposite corners are folded together
to seal in the filling.
APPLICATIONS Snecken- a Danish filed coffee cake
Bear Claw- a rectangle piece of dough is filled with almond paste and folded lengthwise.
This is notched in to five and curved slightly to resemble a bear claw. It is egg washed and toped with sliced almond before It is proofed and baked
SUMMARY Definition Key points in production
including type of yeast used What is a paton what do you need to do with it Proofing, baking and finishing Applications