SALTY, SOFT AND FILLED DANISH PASTRY
Difficulty level
Ingredients
| SOFT BREAD 50% | g 1000 |
| white bread flour - 240W | g 1000 |
| salt | g 5 |
| unsalted butter 82% fat - or CREAMY MARGARINE | g 130 |
| extra virgin olive oil | g 100 |
| fresh yeast | g 50 |
| caster sugar | g 30 |
| water | g 1000 |
Preparation
Knead for 3 minutes on first speed and for 9-10 minutes on second speed. Specified times are for spiral mixers, knead until you obtain a smooth and elastic dough.
Let the dough rest, well covered with a plastic cloth, in the fridge for one hour.
Ingredients
| KASTLE CROISSANT | g 700 |
| MARVIK CROISSANT | |
| MARBUR CROISSANT 20% |
Place the margarine and double fold, and again, let it rest in the fridge for another 10 minutes.
Roll out the dough to a thickness of about 3 mm and cut into 10x10 cm squares.
Stuff in the middle with (2 options):
First option: mozzarella cubes, boiled spinach, and grana cheese.
Second option: mozzarella cubes, prosciutto cotto and stewed onions.
Brush the edges of the dough with egg wash. Close the danish pastry overlapping the corners while creating a dumpling.
Place in the proofer at 28-30°C for about 1 hour.
Brush again the surface with egg wash and sprinkle with sesame or poppy seeds.
Bake at 220°C for about 17-20 minutes.
Pastry Chef
