Danish Festive
Servings: N/A | Cooking Time: N/A
Ingredients
Group 1
2600g Bakers Flour
190g Sugar
60g Salt
40g Instant Dried Yeast
Group 2
700g Water – Cold (5°C - 8°C)
590g Milk – Cold (5°C - 8°C)
390g Eggs– Cold (5°C - 8°C)
Peerless Products Used: none
Group 3
1500g EOI ROYAL DANISH
MARGARINE
Total Weight (6070g)
NOUGAT FILLING
Group 1
450g EOI SOVEREIGN
450g Caster Sugar
15g Salt
Group 2
115g Water or Milk
225g Honey
115g Eggs
Group 3
450g Bakers Flour
85g Dutch Cocoa
225g Crushed Walnuts or
Crushed Almonds
Total Weight (2130g)
Method
1. Blend Group 1 together using a
dough hook for 1 minute on low speed
to disperse ingredients.
2. Add Group 2 to Group 1 and mix on
2nd speed until clear, approx. 8
minutes.
3. Roll out Group 3 to approx. 400mm x
400mm and envelope in the dough,
sealing the edges. Give 3 half turns (no
rests required).
Make-up procedure
Roll out dough to 3mm thick. Spread
with Nougat Filling. Roll up as for
Chelsea Buns. Cut lengthwise down
middle. Plait and shape round into a
twist.
NOUGAT FILLING
1. Cream Group 1 together on
medium speed for 3 minutes.
2. Add Group 2 to Group 1
gradually, and mix until clear
3. Add Group 3 to Groups 1 and 2,
mix until clear.
Proving
Approximately 30-35 minutes at 34ºC36ºC, Humidity 85%.
Baking
220ºC for 10-15 minutes.
Finishing instructions
Brush with boiled apricot and when
cool brush with rum flavoured fondant.
Decorate with nuts and cherries.