Copenhagen pastry recipe
| Ingredients | Kg |
|---|---|
| Zeelandia Extra sweet dough mix | 12.5 kg |
| Yeast (wet) or 150 grams dry yeast | 0.375 kg |
| Water | 6.5 kg |
| Bakers fat | 0.25 kg |
| Eggs | 0.5 kg |
| Bakers mix (raisins) - Soaked | 5.5 kg |
Method
Mix all ingredients to a well-developed dough – mix for 2 minutes on slow and 4 minutes fast speed excluding raisins
Soak Raisins before hand
After mixing add bakers mix and mix for 1 minute slow
Scale 4kg per head
Roll out on pastry sheeter 5mm thick
Spread Rapido Custard and fine cinnamon and fold over and cut into 120g strips
Roll and twist and tie into knot
Place on pans
Proof for 45 minutes
After proving pipe Rapido Custard into centre of Copenhagen
Bake at 190°C for 20 minutes with open damper no steam
After baking glaze with Palletta Neutral and decorate with Dip White
More information
Toppings
0.456 kg Zeelandia Palletta neutral
0.200 kg Zeelandia Dip white
1.200 kg Zeelandia Rapido custard
0.160 kg Fine cinnamon
