Christmas Cinnamon Chocolate Danish

Ingredients

Grams
Dough Ingredient
T55 Flour 1000
Yeast 20
Salt 18
Milk Powder 40
Water 480
Sugar 100
S500 Actiplus 10
Butter 100
Chocolate powder 15
Mimetic 32 360
Belcolade Noir Chocolate Chips K10 Q.S.
Sunset Glaze Q.S.
Dough Ingredient total 2143
Cinnamon Sugar
Brown sugar 500
Cinnamon powder 30
Cinnamon Sugar total 530

Ingredients

Dough Ingredient
  • Mixing: Mix all ingredient with low speed 6 minutes and high speed 4 minutes, until gluten develop.
  • Dough Temperature 24˚C.
  • Separate 425g of dough to mix with chocolate powder, then keep in chiller.
  • The balance weight dough 1200g, Mimetic 360g
  • Bulk Fermentation ~5min
  • Keep the dough in freezer until firm dough form.
  • Sheet out the dough, then fold 1 double fold,1 single fold.
  • Keep in chiller 1hour.
  • Use the chocolate dough to cover the lamination dough
  • Sheet until 4mm,35cm length.
  • Fill in Belcolade K10 chocolate chip, cinnamon sugar, and walnut.
  • Shape & Scale : Roll the dough,and cut into 70g each.
  • Final Fermentation 1hour 32min 29˚C 80%RH
  • Decoration: Apply sunset glaze.
  • Baking Temperature ~220˚C/200˚C
  • Baking Time ~13-15 minutes

Cinnamon Sugar
  • Mix well all the ingredient.

Christmas Cinnamon Chocolate Danish

Complexity level: