Rich Yeast Dough Crossword

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Across
  1. 3. Sweet yeast roll soaked in rum-flavored syrup.
  2. 5. Are coffee cakes, filled coffee cake, loaf coffee cakes, Danish pretzels, and Danish strip coffee cakes made from plain sweet dough, Danish dough, or both?
  3. 9. The amount of times danish dough products are egg-washed.
  4. 10. What is another name for roll-in dough?
  5. 12. _______ is rolled into rolled-in dough.
  6. 13. Another name for a Danish twist is a _______.
  7. 16. Frangipane is made from ________.
  8. 18. Mixing method used for most rich doughs because the fermentation happens before the fat and sugar is added.
  9. 21. Along with ease of handling, what is another reason for using specially formulated shortenings and margarine as a substitute for butter?
  10. 23. Osmotolerant yeast is used when the sugar content is above ________ percent.
  11. 24. What Italian rich sweet dough contains raisins, almonds, nutmeg, rum, orange, and lemon?
Down
  1. 1. Which dough contains more eggs, fat, and sugar?
  2. 2. Yeast roll rich in butter and eggs but relatively low in sugar; is often made up with a little round topknot and baked in flaring, fluted tins.
  3. 4. Danish pastries and many sweet dough products should be glazed with a clear or apricot glaze after _______ when it is still slightly warm.
  4. 6. Rich, crescent-shaped roll made from a rolled-in dough that is low in sugar
  5. 7. This is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough?
  6. 8. Sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping.
  7. 11. This pastry requires a small round piece of dough to be pressed into a larger round piece of dough.
  8. 14. If you overmix rolled-in dough, what would the dough become?
  9. 15. If the butter is too ______ it will melt out and make the pastry hard to work with.
  10. 17. If the butter is too _______ it will rip the dough.
  11. 19. Besides having the butter melt, what is another thing that could happen if the temperature is too high? What would happen?
  12. 20. sweet dough is proofed at this temperature because too high of a temperature could melt the dough.
  13. 22. _______ is the preferred fat for roll-in dough.