Apple Cinnamon Danish
Ingredients
Part Folheamento
Part Preparo
Part Acabamento
Process
01. Place Zeelandia Croissant, refined sugar, eggs, and part of the cold water (250 ml) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and mix on high speed (speed 2) for approximately 5 minutes or until a veil stage is reached.
03. Round off the dough.
04. Cover with plastic wrap. Allow to rest for 10 minutes.
LAMINATION
01. Roll out the margarine for puff pastries into a rectangular shape until it reaches a thickness of approximately 1 cm. Set aside.
02. Roll out the dough (1st time) into a rectangular shape until it reaches a thickness of approximately 1 cm on a work surface previously dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved margarine for puff pastries.
05. Fold the unbuttered part over half of the part with margarine, and then fold the remaining third part with margarine over them.
06. Roll out the dough (2nd time) until it reaches a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll out the dough (3rd time) until it reaches a thickness of approximately 1 cm.
09. Fold again into 3 overlapping layers.
10. Cover with plastic wrap. Allow to rest for 10 minutes.
11. Roll out the dough for the last time (4th time) until it reaches a rectangle of 75 x 45 cm and a thickness of 0.8 cm. Brush off the excess flour with the brush.
12. Spread 350 g of Zeelandia Apple Cinnamon Filling over 2/3 of the dough (lengthwise) and fold the dough into 3 overlapping layers.
13. Cut into strips about 1 cm thick.
14. Twist and roll into a spiral shape.
15. Place on previously greased baking sheets.
16. Allow to ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until adequate. Brush the surface with beaten whole eggs halfway through the rising time.
17. Bake at 200°C for approximately 15 minutes in a deck oven.
18. Cool.
FINISHING
01. Brush Jelim Ready-to-Use Glaze over the danishes.
02. Using a piping bag with a plain tip, pipe the Zeelandia Apple Cinnamon Filling over the glaze.
02. Decorate with cherries and apple slices dipped in Jelim Ready-to-Use Glaze and sprinkle with ground cinnamon to taste.
Tips
Yield
45 Units of 67 g
Equipment
Mixer , Oven , Pitcher , Spatula , Pot , Brush , Knife , Pastry Brush , Baking Sheets
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 123 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 8.5 | % VD (*) |
| Aç adicionados (g) | 7.8 | % VD (*) |
| Proteínas (g) | 1.5 | % VD (*) |
| Gorduras totais (g) | 3.5 | % VD (*) |
| Gorduras saturadas (g) | 1.3 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 118 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Apple Cinnamon Danish
Ingredients
Part Acabamento
How to make it
PREPARATION
01. Place Zeelandia Croissant, refined sugar, eggs, and part of the cold water (250 ml) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and mix on high speed (speed 2) for approximately 5 minutes or until a veil stage is reached.
03. Round off the dough.
04. Cover with plastic wrap. Allow to rest for 10 minutes.
LAMINATION
01. Roll out the margarine for puff pastries into a rectangular shape until it reaches a thickness of approximately 1 cm. Set aside.
02. Roll out the dough (1st time) into a rectangular shape until it reaches a thickness of approximately 1 cm on a work surface previously dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved margarine for puff pastries.
05. Fold the unbuttered part over half of the part with margarine, and then fold the remaining third part with margarine over them.
06. Roll out the dough (2nd time) until it reaches a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll out the dough (3rd time) until it reaches a thickness of approximately 1 cm.
09. Fold again into 3 overlapping layers.
10. Cover with plastic wrap. Allow to rest for 10 minutes.
11. Roll out the dough for the last time (4th time) until it reaches a rectangle of 75 x 45 cm and a thickness of 0.8 cm. Brush off the excess flour with the brush.
12. Spread 350 g of Zeelandia Apple Cinnamon Filling over 2/3 of the dough (lengthwise) and fold the dough into 3 overlapping layers.
13. Cut into strips about 1 cm thick.
14. Twist and roll into a spiral shape.
15. Place on previously greased baking sheets.
16. Allow to ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until adequate. Brush the surface with beaten whole eggs halfway through the rising time.
17. Bake at 200°C for approximately 15 minutes in a deck oven.
18. Cool.
FINISHING
01. Brush Jelim Ready-to-Use Glaze over the danishes.
02. Using a piping bag with a plain tip, pipe the Zeelandia Apple Cinnamon Filling over the glaze.
02. Decorate with cherries and apple slices dipped in Jelim Ready-to-Use Glaze and sprinkle with ground cinnamon to taste.
Tips
Yield
45 Units of 67 g
Equipment
Mixer , Oven , Pitcher , Spatula , Pot , Brush , Knife , Pastry Brush , Baking Sheets
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 123 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 8.5 | % VD (*) |
| Aç adicionados (g) | 7.8 | % VD (*) |
| Proteínas (g) | 1.5 | % VD (*) |
| Gorduras totais (g) | 3.5 | % VD (*) |
| Gorduras saturadas (g) | 1.3 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 118 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.