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Danish Pastry

Cream up light:

     ·1 lb 8 ozs sugar

     ·1 lb brown sugar

     ·1 lb butter

     ·1 lb Koerner Blue Label Shortening

     ·3/4 oz Ottens Butter Creme

     ·1 lemon (grating and juice)

     ·10 ozs nonfat dry milk

Add gradually:

     ·2 qts whole eggs (cold)

Add and mix just enough to produce smooth dough:

     ·8 lbs water (ice cold)

     ·14 lbs Big Chief Flour

     ·3 lbs Perfection Cake Flour

     ·4 ozs salt

     ·1 lb 12 ozs yeast

Temperature of the dough out of the mixer: 55 to 60ºF. Divide dough into 3 equal parts and place in the refrigerator and rest it for 15 minutes on a bun pan. To each part roll in 2 pounds 4 ounces of pastry margarine. Give the dough two three-way and one 4-way folds and rest for 20 minutes in the refrigerator at 35 to 40ºF. Then roll out and make up into various shapes as desired. The made up products should be proofed in the proof box at a temperature of about 90-93ºF and the humidity should be about 75 to 80%. Crusting during proofing not only produces a pale color, but also reduces the volume of the finished products. Bake about 400ºF. The larger pieces require a somewhat lower temperature.