Basic
— 30 —
10
3
/
4
oz. (2
3
/
16
C) bread flour
5
1
/
4
oz. (1
1
/
8
C) cake flour
3 TBSP dry milk
1 tsp salt
2 oz. butter or margarine
6 fl.oz. (
3
/
4
C) water
2 tsp dry yeast
7 oz. butter or margarine for
folding in the dough
1 egg, beaten for brushing on top
Fillings
1
/
2 3
/
4
C apricot jam or marmalade
1
/
4 1
/
3
C canned fruit filling or preserves
1
/
2 3
/
4
C nut streusel
1
/
2 3
/
4
C cheese filling
Variation: Danish Pastries (Yield 8)
Follow steps 1 to 6 on P.29. Follow step 7, but
1
repeat the process of folding into thirds and
placing in tne refrigerator four times, instead of three.
Finally, wrap and chill for several hours or overnight.
Roll out the
2
dough into
14
X
17 inches.
Cut into 8 squares.
Roll each out into
about 7 inch square.
Place the filling of
3
your choice in the
center of each square.
Brush the four corners
lightly with water to
help them seal when
pressed together.
Fold two
4
opposite
corners over the
center.
Press down firmly
to seal together.
Fold the other two
5
corners over the
center and press all
four corners tightly
together.
Place on greased baking pan. Spray water
6
on top.
Proof, brush with beaten egg and bake as
7
croissants.
Brioche (Yield 12)
16 oz. (3
1
/
4
C) bread flour
2 TBSP sugar
1
1
/
2
TBSP dry milk
1
1
/
2
tsp salt
3 fl.oz. (
3
/
8
C) water
3 oz. (
1
/
2
C) butter or margarine
4 eggs
2
1
/
2
tsp dry yeast
1 egg, beaten for brushing
on top
12 brioche or cake cups
Make the dough according to instructions on
1
P.7—9.
Place the dough in a greased bowl. Cover.
2
Rest the dough in the refrigerator for 30
minutes.
Divide the dough into 12 equal portions. Roll
3
each portion into a ball. Cover with a plastic
wrap and rest for 20 minutes.
Using the edge
4
of the hand,
pinch off about
one-fourth of the
dough without
detaching it. Roll
the dough on the
bench so that both
parts are round.
Place the dough
5
in the tin large-
end first.
With fingertips, press
the small ball around
its circumference into
the large one.
Place tins on
6
baking pan. Spray
water on top. Proof at
90¡F for 30 to 50
minutes or until the
larger ball rises
above the tin.
Brush with beaten egg.
7
Bake in 350¡F oven for 10 to 15 minutes or
until golden brown.
Use the edge of the
hand and roll.
Select DOUGH mode
C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
<Note for measuring flour>
The amounts shown in ( ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
( ) : measurements not as precise as weight measurements.
( ) : measurements not as precise as weight measurements.
