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 65°F (18.3°C).
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 lamination 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 and scale as desired.
At this point, place the portioned dough into a blast or spiral freezer and store until ready to use. Before using, remove dough from the freezer and place into a cooler overnight to thaw.
Once thawed, shape dough as desired and then place into a proofer set to 80°F (27°C) with 85-90% humidity for 45 minutes. To bake, place Danish into a rack or revolving oven set to 370°F (187°C) and bake for 12-15 minutes until Danish have a golden color. Remove from oven, 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 our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to firstname.lastname@example.org.