Recipe - Danish Pastry (Sweet Doug

11 pound
4 pound BUTTER PRINT SURE
3 Three fourths ounce YEAST BAKER 2 LB

PAN; 18 BY 26 INCH SHEET PAN TEMPERATURE 400F.OVEN

1. PREPARE DOUGH ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. SOFTEN BUTTER OR MARGARINE UNTIL PLIABLE.

3. ROLL EACH PIECE OF DOUGH INTO A RECTANGLE ABOUT One half INCH THICK.
SPREAD 2 LB BUTTER OR MARGARINE OVER 2/3 OF EACH PIECE. FOLD THE
1/3 WITHOUT BUTTER OR MARGARINE OVER THE CENTER 1/3. FOLD THE
REMAINING 1/3 OVER THE OTHER TWO LAYERS. PRESS EDGES TOGETHER.

4. PLACE FOLDED DOUGH ON LIGHTLY FLOURED PANS; GREASE TOPS; COVER;
CHILL One half HOUR.

5. BRUSH OFF EXCESS FLOUR; REPEAT ROLLING AND FOLDING PROCESS 3
MORE TIMES WITHOUT ANY ADDITIONAL BUTTER OR MARGARINE. CHILL DOUGH
One half HOUR BETWEEN EACH ROLLING.

6. MAKE UP: SEE GUIDE FOR SWEET DOUGH MAKEUP (RECIPE CARD DG7.
FOR VARIOUS STYLES. PLACE ROLLS ON GREASED PANS IN ROWS 4 BY 6;
BRUSH WITH EGG WASH (RECIPE NO.D055).

7. PROOF: IN WARM MOIST PLACE (90 F TO 100 F) UNTIL DOUBLE IN SIZE.

8. BAKE: 15 TO 20 MINUTES OR UNTIL DONE.

9. COOL: GLAZE, IF DESIRED, WITH VANILLA GLAZE OR VARIATIONS
( SEE RECIPE NO. D046 ).

Recipe Number: D01701

SERVING SIZE: 2 ROLLS

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.