Creative Innovations.
Delicious Solutions.

Enquire Now
Ring Danish

Ring Danish

Ingredients & Process

Ingredient Baker's %
Bread Flour 80
Cake Flour 20
Instant Dry Yeast 2
Improver 0.1
Sugar 15
Salt 1.5
Egg 15
PROBEST 33 10
PALFFY 300M 15
Water 36
Total 194.6
Method
Mixing Time L3' M2' (margarine)↓L3' M2'
Dough Temperature 24°C
Fermentation Time 60min
Fermentation Room 27°C / 75%
Dividing 1940 g
Retard Time -5°C over night
1st Folding Single fold×2times
Retard time 90min
2nd Folding Single fold×1time
Retard time Over Night
Final layer 27layers
Make Form Below refer
Final Proofing 60min
Proofing temperature 35°C / 85%
Baking temperature 180°C / 170°C
Baking Time 24min

Make Form & Baking

  1. 1
    Sheet the dough to length 190mm, thickness 3mm.
  2. 2
    Spread the almond cream on the dough.
  3. 3
    Topped with dried fruit.
  4. 4
    Put dried fruit on it.
  5. 5
    Roll the dough from the edges.
  6. 6
    Cut it into 10cm width.
  7. 7
    Cut a slit in the middle of the dough.
  8. 8
    Open the center and put it into the *mould.
  9. 9
    Take final proofing.
  10. 10
    Put it on cookie crumble.
  11. 11
    Bake it for 24min at 180°C/170°C.
  12. 12
    After cooling, coat the GLAZE COATING SUGAR.
  13. 13
    Decorate snow powder on the top.
  • *Mould size: Φ118mm(Φ103mm)×42mm

Made With Vivo Products

More Similar Recipes

View All
Loaves & Sweet Buns

Bagel

Croissants & Viennoiserie

Almond Cruffin

Loaves & Sweet Buns

Butter Roll

Loaves & Sweet Buns

Sweet Bun

Want to learn more about our products?

Talk To Us