Danish Pastry

Danish Pastry
INGREDIENTS
  • 1,000 gr. Tsoureki Mix
  • 280 gr. water (not hot)
  • 100 gr. yeast
  • 50 gr. confectionery margarine
  • 300 gr. chocolate cream
  • Peach marmalade
  • Transparent jelly
METHOD
  1. Incorporate all the ingredients together, except for the filling and glazing ingredients, for 3 minutes on the 1st speed and for 12 minutes on the 2nd speed
  2. Allow the dough to rest for 10 - 15 minutes
  3. Open a 3 mm thick pastry sheet and after spreading the chocolate cream roll it up
  4. Cut the roll horizontal so as to create two pieces and place the pieces in square pan in an X shape
  5. Ferment for 35 - 45 minutes at a temperature of 40οC and a humidity of 75%
  6. Bake in rotating oven at 160°C for 25 - -35 minutes or in a modular oven at temperature that is 55 degrees lower than the bread baking temperature
  7. Dilute the marmalade until it is runny enough and spread over the product while it is still hot
  8. Spread the transparent jelly when the product has cooled down

CERTIFICATIONS

  • TUV A
  • TUV B
  • TUV-Austria
  • Kocher