Efco Danish/Sweet Dough

Mini Roll Coffee Cake

Friday, January 29th, 2010

1) Follow Directions for #4305 EFCO Sweet Dough make up as instructed on bag.

2) Allow dough to rest 15 minutes before make-up.

3) After rest time scale dough into 10 oz pieces. Yields approximately 57 pieces.

4) Flatten pieces 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 on bench.

7) Using a metal bench scraper cut the log into ten 3/4 inch pieces.

8) Place pieces in a 2 x 3 inch pattern in a 6 x 8 inch coffee cake tin.

9) Place coffeecakes in proof box for 20 – 30 min until double in size.

10) Remove from proof box.

11) Set oven temperature at 375 degrees F and bake for 20-25 min.

12) Remove from oven and brush with glaze immediately.

ENJOY!

Friday, January 29th, 2010

1) Using a 10 oz. piece of EFCO #4305 Sweet Dough, flatten into a 10 inch circle.

2) Place one scoop of EFCO fruit filling using four different flavors onto the dough placing them in 4 different quarters of the circle (possible EFCO fillings: #181 Strawberry, #179 Raspberry, #153 Blueberry, #138 Apple Turnover, #167 Pineapple, #165 Peach, etc.)

3) Spread fillings out evenly.

4) For optimum appearance alternate light to dark on the fillings.

5) Give ¾ proof.

6) Bake a 360° for 18-25 minutes.

ENJOY!

Friday, January 29th, 2010

1) Use a 10 oz. piece of #4305 EFCO Sweet Dough.

2) Spread out dough into an 8 x 8 inch square pan.

4) Spread out filling over dough.

5) Sprinkle with 4 – 6 oz. of streusel crumbs.

6) Give ¾ proof.

7) Bake at 360° F for 20 – 28 minutes.

8) When cool place lid on pan.

ENJOY!

Thursday, January 21st, 2010

Using a 10 oz. piece of #4305 EFCO ESL Sweet Dough, flatten dough to approximately 8 x 10 inches.
Scoop 2 scoops of EFCO #143/#145/#126 Apple Pie Filling onto dough.
Roll up and cut with a scraper down the middle, place dough in a 6 x 8 tin pan.
Fold center up to expose filling.
Sprinkle one handful of raisins (approx. 2 oz.) in center.
Give ¾ proof.
Bake at 350° for 18- 25 minutes.
Brush with glaze while hot and sprinkle with sliced almonds (optional).

ENJOY!