Home » Recipes » Copenhagen pastry recipe

Copenhagen pastry recipe

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