Spotting butter or margarine on 2/3rds of Danish pastry dough.
Folding the 1/3rd part of unbuttered dough over butteredportion.
Folding other 1/3rd buttered portion over unbutteredside.
Rolling dough to about 1/2 inch thick. Repeat the 3 fold. Refrigeratethe folded dough for about 30 minutes.
Remove the dough from refrigerator. Roll the dough to about 1/ 2 inch thick again. Repeat the 3 fold, and refrigerate the doughuntil ready to be made up into Danish Rolls and Coffee Cakes.
Rolling the Danish Dough after the completion of the rolling andfolding process has been completed and after the dough has beenrefrigerated for about 30 minutes.
Paint rolled dough with melted butter or margarine.
Sprinkle cinnamon sugar mixture on bottom half of rolled dough.
Fold unsugared top portion of dough onto sugared portion.
Cut folded dough into strips weighing about 2 ounces.
Start rollong and twisting strips into cylindrical shape.
Continue rolling until strip is formed into long thin cylinder.
Curl strip in circle and tuck end under.
Paint egg wash on rolls before proofing. Chopped Pecans or streuselcan be sprinkled on top after eggwash.
Pan in rows four by five. Wash with egg wash.
Add lemon or pineapple filling on top after proofing. Strueselcan be sprinkled on top.
Forming pretzel.
Pan pretzels in rows four by five.
Coffee cake.
Scale pieces of dough eight to twelve ounces. Roll about six incheswide and ten inches long. Spread filling on top.
Roll and seal dough for Danish Coffee Cake.
Shape into ring fitting ends of roll together.
Alligator coffee cake. Cut about 2 /3 through roll at 45 degreeangle. Pull cut pieces left and right.
Heart shape coffee cake. Fold roll front to back and press endstogether.
Cut down center to about one inch from pressed ends.
Open roll to form heart shape. Wash with egg wash. Put on panand proof before baking.