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DANISH PASTRIES - PAN-1

Category:    Bread, Bread
Yield:1 servings
 
           XKGR41A Don Fifield               1/2 c  Water
  1 3/4 c  Bread flour (8 1/5 oz)              2 ts Dry yeast
    3/4 c  Cake Flour (3 1/2 oz)             1/2 c  Butter or marg.; for folding
  2 1/2 tb Dry milk                                 -in the dough
    3/4 ts Salt                                1    Egg; beaten
  3 1/2 tb Butter (1.4 oz)                          -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
  
  1. Place first 5 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for
  30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed
  paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at
  least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10
  x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds
  of the dough.  Fold the third without butter over the center third. 6. Fold
  the remaining third on top. Seal edges. Rest the dough in the refrigerator
  for 20 to 30 minutes. 7. Place the dough at right angles to the previous
  position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap
  and place into refrigerator for 20 to 30 minutes. Fold and roll three times
  more. Wrap and chill after each rolling. After the final folding, chill
  several hours or overnight. 8. Roll out the dough into 10 x 10 1/2 inches.
  Cut into 6 squares. Roll each out into about 7 inch square. 9. Place the
  filling of your choice in the center of each square. Brush the four corners
  lightly with water to help them seal when pressed together. 10. Fold
  opposite corners over the center. Press down firmly to seal together. Then
  fold the other two corners over the center and press all four corners
  tightly together. 11. Place on greased baking pan. Spray water on top. 12.
  Proof, brush with beaten
  
  egg and bake in 357 deg. oven for 10 to 15 minutes or until golden brown.
 

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