INTRODUCTION
THE BASIC SWEET DOUGH IS USED TO PRODUCE A WIDE RANGE OF SWEET ROLLS, AND TO PRODUCE DANISH ROLLS AND COFFEE CAKES. TO PRODUCE A MORE TENDER AND FLAKY DANISH ROLL AND COFFEE CAKE, THE RECIPE IS GENERALLY MODIFIED BY ADDING ADDITIONAL SUGAR, SHORTENING, EGGS AND YEAST. ALSO, BUTTER OR MARGARINE IS ROLLED INTO THE DANISH DOUGH. MANY TYPES OF FILLINGS AND TOPPINGS ARE USED, AND DIFFERENT FLAVORED ICINGS ARE APPLIED TO THE BAKED PASTRIES.
BASIC SWEET DOUGH FORMULA
| Ingredients | Pounds | Ounces | |
| Sugar, granulated | 0 | 11 | |
| salt | 0 | 1-3/4th | |
| Mace or Nutmeg | 0 | 0-1/4th | |
| Shortening | 0 | 11 | |
| Eggs, whole | 0 | 15 | |
| Water *, variable | 1 | 6 | |
| Lemon extract | 0 | 0-1/4th | |
| Yellow color | 0 | few drops |
*Temper water so dough will come out of the mixer at 80 degrees F. Mix the above ingredients well.
| Ingredients | Pounds | Ounces | |
| Water, 110 degrees F. | 0 | 14 | |
| Yeast,dry | 0 | 3-1/4th |
Add dry yeast to the warm water and mix together well. Let set about 5 minutes. After the water and yeast have set for about 5 minutes, mix them well again and add to the above ingredients.
| Ingredients | Pounds | Ounces | |
| Flour, bread | 5 | 0 | |
| Milk, dry non fat | 0 | 3 |
Add dry milk on top of flour to keep from forming lumps, then add to above and mix using the dough hook until gluten is properly developed. The dough will clean sides of the bowl and should be soft and slightlt sticky. The dough should come out of the mixer at 80 degrees F. and fermented for about 1-1/2 hours before make=up.
NOTE: TO COMPLETE THE REMAINDER OF THIS PART, WILLIE PREJEAN WILL DEMONSTRATE HOW TO TELL WHEN THE GLUTEN HAS BEEN FULLY DEVELOPED DURING THE MIXING PHASE; WHEN THE DOUGH IS READY TO BE PUNCHED DURING THE FERMENTATION PHASE;, HE WILL ALSO PUNCH AND FOLD THE DOUGH. IN PART SIX HE WILL DEMONSTRATE HOW TO MAKE A VARIETY OF SWEET ROLLS AFTER THE DOUGH HAS BEEN ALLOWED TO RISE AGAIN AFTER THE PUNCH.
Stretching the dough to determine if the gluten has been fully developed
Testing to determine if the dough is ready to be punchedHR>
Dough receeds slightly indicating it is ready to be punched
Folding the dough after it has been punched
MAKE-UP OF SWEET ROLLS
To make 54 sweet rolls ( 1 sheet pan ) divide the dough into 5 pounds 8 ounce pieces. Form into oblong shape and allow to rest on work bench or in sheet pans which have been dusted with flour for 15 to 20 minutes to relax so the dough will roll out more easily. With rolling pin, roll dough about 12 inches wide and 5 feet long. Brush sheeted dough with melted butter or margarine leaving about one inch at bottom without fat. Brush egg wash on this area so the dough will seal when rolled up into cylinder. Sprinkle raisins, chopped nuts, etc. on buttered portion. Next sprinkle a prepared cinnamon sugar . Curl into round cylinder. Cut into cinnamon, butterfly rolls, etc. weighing about 2 ounces. Place made up rolls on greased pan, proof in moist, warm place until double in size. Bake in 350 t0 375 degree F. oven until golden brown. NOTE: To check if thoroughly baked, check bottom of roll. When brown on bottom, the rolls should be baked. Ice with sweet roll icing while still hot to produce a glazed top.
To make coffee cakes, scale dough pieces about 8 ounce or 12 ounce pieces. Shape into oblong loaves. Allow to rest for 15 to 20 minutes. Roll dough with rolling pin about 6 inches wide and 8 inches long. Fill with any filling available such as pie filling, buttercream icing with chopped nuts, cinnamon sugar, and streusel sprinkled on top, raisins, coconut, etc. When using pie filling or jam as the spread, sprinkle cake crumbs or streusel on top to absorb the moisture. Curl and shape as as you would when making cinnamon rolls. Various cuts can be made on top or the cylinder can be split in the center and formed into a twist. Also the coffee cake can be shaped in the form of a ring, heart, or fan. The shapes into which they can be made will be limited only by your imagination. Place on greased sheet pan about 4 inches apart to allow for expansion. Wash top of coffee cake with egg wash. Chopped nuts or streusel can be sprinkled on top. Proof, bake and ice as for cinnamon rolls.
DANISH PASTRIESDanish Pastries are made from a Basic Sweet Dough Formula which has been modified to include a higher percentage of sugar, shortening, eggs, and yeast. The dough is mixed at a much lower temperature (about 72 degrees F.) than for other types of yeast doughs and are generally not mixed long enough to develope the gluten. The dough is taken to the work bench immediately after mixing and is not given any fermentation time. It also has butter or margarine rolled into the dough immediately after completion of mixing. Purpose of rolling the fat into the dough is to produce a tender, flaky pastry. The amount of fat used to roll into the dough varies from 2 to 4 ounces per pound of dough depending upon the richness desired and the desired flakiness. The consistency of the mixed dough and butter or margarine used for rolling should be about the same. This is to prevent the fat from being forced into the dough during the rolling process. The dough containing the fat should be given three-three folds or two-four folds (this will be demonstrated in PART SEVEN). After each roll, the dough is placed in the refrigerator for about 30 minutes to relax to make it easier to accomplish the next roll. After the rolling process is completed the dough may be left in the refrigerator only long enough to be thoroughly chilled before make-up or it may be left in the refrigerator over night provided it is covered with a damp cloth to prevent it from drying out. Any type of filling and topping such as chopped nuts or streusel topping can be used. After proofing and baking, the pastries are iced with a sweet roll icing while still hot to produce a glaze on top.
SWEET ROLL AND COFFEE CAKE FILLINGS, GLAZE AND STREUSEL TOPPING FOLLOWS:
ALMOND FILLING>/B>
| Ingredients | Pounds | Ounces | |
| Almond paste | 5 | 0 | |
| sugar, granulated | 5 | 0 | |
| Salt | 0 | 1 | |
| Margarine | 1 | 0 | |
| Eggs, whole | 2 | 0 | |
| Cake crumbs | 6 | 0 | |
| Water | 0 | 2 | |
| Vanilla | 0 | 1 |
PROCEDURE: Mix thoroughly and refrigerate until needed.
CINNAMON SUGAR MIXTURE
| Ingredients | Pounds | Ounces | |
| Sugar, granulated | 5 | 0 | |
| Cinnamon | 1 | 4 | |
| Salad oil | 0 | 4 |
PROCEDURE: Mix together well to eliminate cinnamon dust.
COTTAGE CHEESE FILLING
| Ingredients | Pounds | Ounces |
| Cottage Cheese | 5 | 0 | |
| Sugar, granulated | 1 | 4 | |
| Margarine | 0 | 12 | |
| Flour, cake | 0 | 8 | |
| Eggs, whole | 1 | 4 | |
| Salt | 0 | 0-1/4th | |
| Lemon extract | 0 | 0-14th | |
| Vanilla | 0 | 0-1/4th |
CARMEL GLAZE
| Ingredients | Pounds | Ounces | |
| Sugar,brown | 3 | 8 | |
| Margarine | 2 | 0 | |
| Flour, bread | 0 | 4 | |
| Honey or syrup | 2 | 0 | |
| Salt | 0 | 0-1/2 |
DATE NUT FILLING
| Ingredients | Pounds | Ounces | |
| Dates, pitted | 2 | 8 | |
| Sugar, brown | 0 | 8 | |
| Water | 1 | 8 | |
| Pecans, chopped | 1 | 0 |
PROCEDURE: Boil sugar and dates about 5 minutes. Add chopped pecans and mix.
STREUSEL TOPPING
| Ingredients | Pounds | Ounces | |
| Sugar,granulated | 2 | 0 | |
| Margarine | 2 | 0 | |
| Flour, bread | 3 | 0 | |
| Salt | 0 | 0-1/4 | |
| Cinnamon | 0 | 0-1/4th |
PROCEDURE: Mix sugar, fat, salt and cinnamon thoroughly. Note: A few drops of yellow color and lemon extract can be added at this time. Add flour and mix until a crumb like texture is obtained. Medium to small lumps are desired. Do not over mix.
This completes PART FIVE Sweet Dough and Danish Pastries. Part Six and Part seven will include photograph of Willie Prejean demonstrating make-up procedures for sweet rolls Danish Pastry Rolls and Coffee Cakes.