Danish Coffee Cakes and Donuts

Recipes for Yeasted and Chocolate Cake Donuts

Danish Ring
For ring- Spread pastry cream in center. It acts like the glue to stick everything together.

Roll it up like a jelly roll. Roll it out a bit further to lengthen it. Egg wash the ends of the roll and pinch the sides together.

Cut slices into the sides with a bench scraper. Fan out the sides and arrange them nicely.

Brush top with egg wash and let proof.

Brush again with wash before baking.

Brush with apricot glaze while still hot.

Strip Coffee Cake

-Cut strips on each side leaving the center in tact.

Fill the center with filling.

Brush the strips on the sides with egg wash. Pull the strips into the center like a braid, one on

top of another. Brush top with egg wash and proof.

Brush again with wash before baking.

-Brush with apricot glaze when still warm.

Yeast Donuts
1 lb Water
1.5 oz Yeast (use .5 oz of Osmotolerant yeast)
3 oz Shortening
4 oz Sugar
.5 oz Salt
.5 t Mace
1.5 oz NFMS
4 oz Eggs
1 lb 13 oz Bread Flour

Chocolate Cake Donuts
1.5 oz Shortening
4 oz Sugar
.5 t Salt
¾ oz NFMS
¼ oz Vanilla
1.5 oz Eggs
.5 oz Yolks
10 oz Cake Flour
6 oz Bread Flour
1.25 oz Cocoa
¼ oz Baking Powder
.1 oz Baking Soda
8.5 oz Water

Yeast donuts biological leavening- yeast
Cake donuts- chemical leavening- baking powder and soda

Yeast Donuts

Modified straight dough method
-withhold sugar, salt and fat. Withhold sugar when it’s greater than 13%, and withhold the fat when it’s less than 5%.
-Add milk powder, mace (spice similar to nutmeg), add eggs, water and yeast.
-Mix on speed 1 until it comes together, 3 minutes.

-When the dough forms, add the salt and sugar.
-You want to develop gluten fully because there is no manipulation of the dough later.
-Mix on speed 2, 3-4 minutes.
-When gluten forms, then add the fat- the fat shortens the gluten strands- keeps them from forming.

-When the sides of the bowl are cleaner, the dough is a little sticky and soft, you can begin to add the shortening.
Intensive mix- forms gluten completely, oxidizes the dough- which you can’t avoid if in an intensive mix, it gives a lot of structure.
A lot of heat is generated by friction- if making the dough in larger quantity use cold water.
-Ferment for 1.5 hrs.

Shaping Donuts

-Roll out dough on well floured surface, flip onto smooth side down.
-Roll to ½” thick, chill before cutting because otherwise when proofing it will rise too fast and shrink.

-Punch donuts into shapes and proof.
-For filled donut don’t cut out the center with the small ring.
-For regular donut, cut out center with proportionately smaller ring. Do same for yeast and cake dough.

-Bismarck’s- roll to ¼” thick and fill like ravioli. Use egg wash around edge and top with another circle of dough. Seal the edges.

-Fry in deep fryer about 3 mintues until golden brown. Finish with cinnamon sugar, powdered sugar, or chocolate ganache. Fill rounds with fruit or cream fillings.

Chocolate Cake Donuts
-Creaming method.
-Shortening in mixer. Add salt, extract, milk solids, and sugar.

-Sift flours, cocoa, and leavening agents.
-Shortening is 100% fat versus butter at 82%. With shortening there is less of a chance of breaking the emulsion.
-Mix the eggs together and slowly add them to the mixer.
-Add all the flour, and slowly pour in the water as it is mixing.

-It is like a quickbread, a little faster than the yeasted donuts.
-Rest dough to relax the gluten and the fat will harden a little in the cooler.
-Dust with flour a sheet of parchment and forma round flat shape with the dough on top.
-Let rest in cooler for 30 minutes.

-Fry in deep fryer for about 3 minutes.

-Finish with powdered sugar or glaze with flat icing.

Griddle Cakes: Crêpes, Buttermilk Pancakes, Waffles

Crêpes
1 lb 8 oz Bread Flour
1 lb 8 oz Cake Flour
6 oz Sugar
1.5 oz Salt
36 oz Eggs
6 lbs Milk
15 oz Clarified Butter

-Combine flour, sugar, and salt.
-Add to eggs to dry ingredients.
-Slowly add milk.
-Mix until no lumps in batter. Add clarified butter.
-Let rest for 2 hrs in cooler. Strain batter for any lumps before cooking.

The bread flour gives structure and the cake flour gives tenderness. Mix the dry ingredients; you want no lumps in the batter. Add a little milk to the eggs and then add that to the drys. Then add the rest of the milk when most of the lumps are gone. Mix and then add the clarified butter. Resting it for 2 hours settles the air bubbles and absorbs the starch and the batter gets thicker. There is not a lot of gluten development because there is a lot of milk. Most of the structure comes from the eggs. The batter is very runny and liquidy; make sure the lumps are gone. Be careful when adding the butter; you want to make a good emotion so slowly pour/mix it in. Strain it and chill for 2 hours. The air bubbles will disintegrate into the batter. Ladle crepe batter onto pan and swirl until the base is uniformly covered and cooked, flip and cook for around another 30 seconds.



Buttermilk Pancakes pg. 250
8 oz Flour
1 oz Sugar
.08 oz Salt
.25 oz Baking Powder
3 g Baking Soda
3.5 oz Whole Eggs
1 lb Buttermilk
2 oz Melted Butter

-Well method preparation.
-Combine dry ingredients.
-Combine eggs and buttermilk.
-Create well with dry ingredients whisk in eggs/milk.
-Stir in melted butter.




Waffles
8 oz Flour
.08 oz Salt
.5 oz Baking Powder
2 oz Egg Yolk
12 oz Milk
4 oz Melted Butter
3 oz Egg White
1 oz Sugar

-Well method preparation.
-Mix dry ingredients in bowl, create well in middle.
-Add egg yolk and milk to center. Whisk together.
-Pour into well and combine ingredients.
-Right before cooking in waffle iron, prepare egg white meringue and fold into batter.


Well/Muffin method. The fat is liquid- you don’t want it too hot. Sift the dry ingredients. Mix egg and milk. Pour in well, stir batter until no lumps. Add fat. Whisk, and put in cooler. Whip whites and sugar to make meringue. Fold into batter. There is not a lot of sugar in the meringue. It is very dry. It is just there to help leaven the batter. The waffle iron is hot, at 390 degrees. Ladle the batter into the center and cook for 3 minutes until golden.

Laminated Dough: Danish Pastry

Mixing of Dough, Lock-In, Lamination, Make-Ups, Baking, and Finishing. Recipes for Pastry Cream, Apple, Almond, and Cream Cheese Fillings.

Danish Pastry Dough
100% bread flour
46% milk
12% sugar
11% eggs
2% salt
1.3% Osmotolerant yeast
3% butter
175.3% total
27% beurrage

1000g/ 175.3= 5.7 Conversion Factor

Recipe for 1000g Danish- 1 book
570 g spring wheat bread flour
262.2 g milk
68.4 g sugar
62.7 g eggs
11.4 g salt
7.4 g yeast
17.1 g butter
270 g butter for beurrage

Almond Cream Filling pg 624, 1200g
324.62% Butter
324.62% Sugar
324.62% Almond Meal
147.69% Eggs
100% Bread flour
9.23% Rum
1230.78% total

1200g/ 1230.78= .97 Conversion Factor

314.8g Butter
314.8g Sugar
314.8g Almond Meal
143g Eggs
97g Bread Flour
8.95g Rum

Apple Filling pg 392, 1200g
100% Apples
10% Water
10% Sugar
2% Cornstarch
1/5 Vanilla Bean
10% Butter
132% total

1200g/132= 9.1 Conversion Factor

910g Apples
91g Water
91g Sugar
18.2g Cornstarch
1/5 Vanilla Bean
91g Butter

Cream Cheese Filling
100% Cream Cheese
50% Sugar
10% Softened Butter
9% Eggs
2% Vanilla Extract
13% Bread Flour

Pastry Cream pg. 271
1 qt Milk
4 oz Sugar
4 oz Egg
3 oz Egg Yolk
2.5 oz Corn Starch
4 oz Sugar
2 oz Butter
1 T Vanilla

1 stage cooling of custard- 140 degrees F down to 40 degrees in 4 hours.
2 stage cooling of custard- 140 degrees F down to 70 degrees in 2 hours, 70 degrees down to 41 degrees in 4 hours.
165 degrees- coagulation of eggs.
185 degrees- coagulation of eggs with sugar.

Mixing Danish Dough
-Yeast, flour, milk and eggs into mixer.

-Could add spice to dough, .5%, just to give a sweet and savory taste.
-Mix 1 minute on low speed, the dough is not smooth.
-Add the butter, it gives a little moisture, it makes the dough come together.
-Toss dough by hand.
-Very tight dough because there is no water.
-Contains eggs- different from croissant dough, milk adds softness and tenderness.
-Move to speed 2.
-Add teaspoon at a time of milk to make the dough come together.
-Add sugar and salt.

-When it cleans the sides of the bowl and when it is not tacky, the dough is done.
-Give a rounding to the ball and check the temperature. It needs fermentation in proofer depending on temp.

-Proof about an hour.

Rolling Danish- Enveloping beurrage
-Want rectangle shape, not too much dough on the sides.

-Want to make sure butter will be completely enclosed.
-Flop 1/3 over 2/3 of the dough.
-If the butter is too hard it won’t fold over.
-Fold over the last third, seal edges.
-Give first fold as soon as do lock in, butter is nice and soft.
-Start by tapping with rolling pin to spread butter.
-Make sure the surface is well floured.
-Dust off the excess flour on top when folding.
-Rest in cooler half an hour.

-3 folds total.

Rolling and Traditional Make-Ups of Pastry

-roll thin, want it to hold shape after proofing and baking.
-Cut to 3” squares.

-dust off excess flour.
-Pocket shape- light egg wash, want dough to stick to it, fill with cream cheese filling, seal well in middle.

-most filling goes in after proofing, cheese only before proofing because it goes inside the pocket.
-Full pocket- pull all corners in to center.
-Proof, will get apple filling afterwards. If filled before it will weigh down dough.
-Pull edges slightly into middle so get nice thin layer.
-Pinwheel/Windmill
-Cut almost to center with bench scraper.
-Egg wash in center- pinch corners in- pipe apricot jam or pastry cream in center after proofing.

-Vol au Vent- want thinner 4” square.
-Fold in half, cut almost to edge with bench scraper, egg wash in center.

-Fold edges in.

-Bear Claw- 3” square- pipe filling in center, fold down.

-Cut 3 slits on edge with bench scraper, spread out, looks like bear claw.
-Problem is edges have no almond filling.
-Alternate way, 5” X 9” rectangle, pipe in center wider area of filling, roll like a jelly roll, cut into 3” portions.

-Cut 3 slits into each edge to make fingers.
-Egg wash on top, arrange almonds like nails of claw.


-After proofing- (proof 45 minutes – 1 hour)
-double pocket- make dimple in center, fill with pastry cream, fresh fruit on top.
-Fill vol au vent with pastry cream, top with slice of apricot.
-pinwheel fill center with apricot jam.
-brush with egg wash.

Baking and Finishing
-bake in convection 385 degrees, 2 seconds of steam.
-Bake 12 minutes, nice golden color. Brush fruit Danish with hot apricot glaze- glaze makes nice shine, adds flavor, keeps from drying out as fast. Make flat icing to drizzle over tops of fruit and pastry cream filled Danish. Dust bear claws and cream cheese danish with powdered sugar.