Combine ingredients in a spiral mixer and blend for 4 minutes on your mixer’s first speed and then for 6 minutes on your mixer’s second speed, or until dough is about 85% developed. Maintain the dough temperature at 74°F (23.3°C). At this point, you may place the dough in a cooler overnight, if desired.
Next, laminate the dough with three single folds keeping 1 hour in between turns and placing the dough in the cooler between folds. Please note, the roll-in butter amount for lamentation will be based on the dough weight (50% for traditional Danish and 25% for German-style Danish). Do not go below 10 mm during lamination. Next, gradually sheet the dough down to 5 mm. From here, you may scale and shape the dough as desired.
Once dough as been formed into it’s desired shape, place into a proofer set to 80°F (27°C) with 85-90% humidity for + / – 40 minutes.
Next, blast freeze for 20 minutes at -22°F (-30°C). Keep danish frozen until ready to bake. To bake, remove from freezer and place directly into a revolving or rack oven set to 370°F (187°C) and bake for 12 to 15 minutes, or until danish are golden in color. Remove from oven, and immediately apply an apricot glaze. Let cool and garnish as desired.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact Lesaffre and Red Star’s world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to firstname.lastname@example.org.