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
- 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
- Allow the dough to rest for 10 - 15 minutes
- Open a 3 mm thick pastry sheet and after spreading the chocolate cream roll it up
- Cut the roll horizontal so as to create two pieces and place the pieces in square pan in an X shape
- Ferment for 35 - 45 minutes at a temperature of 40οC and a humidity of 75%
- 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
- Dilute the marmalade until it is runny enough and spread over the product while it is still hot
- Spread the transparent jelly when the product has cooled down
