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Wednesday, April 13th, 2011
Ingredients:
#112 EFCO Cream Cheese Filling 4-6 oz
#253 EFCO Ready Shine RTU Donut Glaze
Pre made Cinnamon Buns
Procedure:
Place 6 cinnamon buns into an 8×8 tin pan. Proof until they fill the pan. With a pastry bag of EFCO Cream Cheese filling, pipe desired amount of cream cheese into the center of the bun. Bake at 350 degrees F for 50 to 60 minutes. Leave plain or drizzle EFCO RTU Donut Glaze on top. ENJOY!
Wednesday, April 13th, 2011
Ingredients:
#112 EFCO Cream Cheese Filling
# 4305 EFCO ESL Sweet Dough
Streusel crumbs
Yeast
Water
Procedure:
Follow directions on the bag for the EFCO Sweet Dough. Cut dough into 20 oz. pieces and roll out flat. With a #12 scoop, spread 2 full scoops of EFCO Cream Cheese filling on top of dough and sprinkle with streusel crumbs. Roll up like a cinnamon bun nice and tight. Then, with a bench scraper cut into 6 even pieces, place in 8 inch Bundt cake pan and proof until it fills the pan. Bake at 350 degrees F for 25 to 30 minutes until golden brown, and sprinkle some powered sugar on top. ENJOY!
Wednesday, April 13th, 2011
Ingredients:
#112 EFCO Cream Cheese Filling
Snail danish
Procedure:
Depending on the Danish handling, add 2-3 oz of EFCO Cream Cheese Filling to every snail Danish. Bake at 350 degrees F for 12 to 15 minutes until nice & golden. When cool, drizzle with white donut icing. ENJOY!
Wednesday, April 13th, 2011
Ingredients:
# 4305 EFCO ESL Sweet Dough 20 oz
#112 EFCO Cream Cheese Filling 1 lb 10 oz
#156 EFCO Cherry Pie Filling 4 oz
#129 EFCO Pineapple Pie Filling 4 oz
#127 EFCO Blueberry Pie Filling 4 oz
#3189 EFCO Chopped Apple 4 oz
Water
Yeast
Procedure:
Mix together 25 lbs. EFCO Sweet Dough Mix, 10 lbs water, and 12 oz yeast for 12 minutes. Cut into 20 oz balls. Rest 10 minutes, roll and flatten dough into a 10 inch circle. Place in proof box for approximately 20 minutes (depending on proofer conditions). After proofed, spread the EFCO Cream Cheese filling evenly, then add the fruit fillings on top. Lightly crumb top, and bake at 350 degrees F for about 18 to 23 minutes. ENJOY!
Tuesday, April 12th, 2011
Ingredients:
#313 EFCO Golden Crème Cake Base
#112 EFCO Cream Cheese Filling
Water
Oil
Egg
Procedure:
Follow directions on bag of EFCO Golden Crème Cake Base for mixing times and for adding oil, eggs and water. Use a ¾ oz scoop to scoop out crème cake batter 4 x 6 on a full sheet pan. Add the EFCO Cream Cheese filling in the middle of each scoop with a pastry bag. Bake at 350 degrees F for 15 to18 minutes. When cool, design your cake cookie with some white donut icing. ENJOY!
Wednesday, May 12th, 2010
1) Follow directions on bag to make #4305 EFCO Sweet Dough.
2) Rest dough for 15 minutes, then cut into 5 lb. pieces.
3) Take a rolling pin and roll dough out flat and even.
4) Mix together white icing of your choice.
5) Spread a good amount of white icing evenly onto dough, about 18 ounces of icing per loaf.
6) Sprinkle cinnamon on top of icing.
7) Slowly and carefully roll up the dough, keeping dough tight and even.
8) Cut the dough into even portions, approximately 1 inch in width.
9) Place Cinnamon Bun rolls on pans of any size.
10) Proof buns in a proof box (check after 20 minutes).
11) After pulling buns out of proof box, let them sit for another 5 minutes.
12) Bake for 15-20 minutes at 350 degrees F, or until golden brown.
13) While buns are still warm (but no longer hot), spread tops with white icing, allowing the icing to melt into the bun.
ENJOY!
Thursday, March 25th, 2010
1) Prepare EFCO Gourmet Sweet Dough #4305 according to bag directions.
2) Scale dough into 24 oz. pieces.
3) Flatten piece into a 12 x 6 inch rectangle.
4) Place 6 oz. of cheese filling onto flattened dough.
5) Spread cheese over dough leaving the bottom edge dry.
6) Sprinkle with crumbs.
7) Starting at the top, roll downward and seal the bottom edge.
8)Cut the log in half, and then in half again to make 4 equal pieces.
9) Place pieces into greased bundt cake pan.
10) Sprinkle with crumbs.
11) Place 6 cake pans on a sheet pan.
12) Proof about 25 to 30 minutes until babka rises above edge of pan.
13) Bake at 360 degrees Fahrenheit for 25 to 30 minutes until sides are golden brown.
ENJOY!
Thursday, March 25th, 2010
1) Prepare EFCO Gourmet Sweet Dough #4305 according to bag directions.
2) Scale Dough into 24 oz. pieces.
3) Cut pieces in half from end to end.
4) Roll cut pieces to 24 inches long.
5) After pieces are rolled out, twist them together.
6) Bring ends together to for a wreath.
7) Place in a greased bundt cake pan.
8)Place up to 6 cake pans on a sheet pan.
9) Proof about 25 to 30 minutes until the babka rises above edge of pan.
10) Bake at 360 degrees Fahrenheit until sides are golden brown.
ENJOY!
Friday, March 19th, 2010
1) Follow directions for EFCO #4305 Sweet Dough make up as instructed on bag.
2) Allow dough to rest for 15 minutes.
3) After rest time, scale dough into 10 oz. pieces. (Yields approximately 57 pieces)
4) Flatten each piece into a rectangular piece about 6 x 8.
5) Place 5 oz. of any EFCO Fruit Filling on sweet dough and spread evenly leaving the bottom edge dry.
6) Roll up pieces and seal bottom edge; place log in a danish strip pan.
7) Using a large pair of scissors cut the log at a 45-degree angle ¾ of the way through lay each cut flat to the side alternating each left to right. Please note that for optimum appearance a minimum of 13 cuts is needed.
8) Place coffeecakes in a proof box for 20 – 30 min until double in size.
9) Remove from proof box.
10) Set oven temperature at 375° and bake for 20-25 min.
11) Remove from oven and brush with glaze immediately.
ENJOY!
Friday, February 5th, 2010
Small Batch
Ingredients:
EFCO French Cruller Mix #307 5 lbs.
Vegetable Oil (10%) 8 oz.
Water (120 deg F) variable 7 lbs. 8 oz. to 8 lbs. 4 oz.
Whole Eggs* 2 lbs. 8 oz.
Baking Powder ½ oz.
*Whole eggs may be part egg white for a thinner shell.
Procedure:
1) Add combined water and oil mixture to mix over 1 minute period in low speed. Mix 2 minutes in low speed.
2) Add baking powder – mix 30 seconds in low speed.
3) Add eggs over 1 minute in low speed. Scrape bowl and mix 5 minutes in medium speed.
4) Drop out cream puffs of bag éclairs on silicone papered pans. Bake at 425 degrees F for 30 minutes.
ENJOY!