Caitlin Gallo's Rich Dough Crossword

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Across
  1. 3. we proof sweet dough to __ or lower because the dough proofs as you work
  2. 4. a sweet yeast roll soaked in rum-flavored syrup
  3. 8. danish pastries and many sweet dough products should be glazed after ______.
  4. 10. are coffee cakes, filled coffee cakes, loaf coffee cakes, danish pretzels, and danish strip coffee cakes made from plain sweet dough or danish dough or both?
  5. 11. what will the dough be like if you overmix rolled-in dough?
  6. 12. when is osmotolerant yeast used? when the sugar content is above___.
  7. 14. what is another name for roll in dough- a dough when you enclose fat in rich dough and then roll and fold the dough?
  8. 16. we use this method for rich doughs because the fermentation happens before the fat and sugar is added
  9. 18. a sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping
  10. 19. cinnamon sugar, streusel topping, almond filling, and clear glaze are used in the production of yeast goods, coffee cakes and ________?
  11. 20. what is another name for a danish twist?
  12. 23. what is rolled into rolled-in doughs?
  13. 24. which pastry requires a small round piece of dough to be pressed into a larger round piece of dough?
  14. 25. yeast roll rich in butter and egg often made up with a round topknot and baked in fluted tins
Down
  1. 1. for the best results how many times are danish dough products egg-washed?
  2. 2. which dough contains more fat, sugar, and eggs?
  3. 5. what is the preferred fat for roll-in dough
  4. 6. what is created when many layers of fat are sandwiched between many layers of dough in rolled in dough?
  5. 7. what Italian rich sweet dough contains raisins, almonds, nutmeg, rum, orange and lemon?
  6. 9. if the butter is too ____ it will rip the dough
  7. 13. a rich, crescent-shaped roll made from a rolled-in dough
  8. 15. what is frangipane made from?
  9. 17. what can happen if the dough temperature is too warm?
  10. 21. if the butter is too ____ it will melt out and make the pastry hard to work with
  11. 22. along with it being easier to work with, what is another reason we use specially formulated shortenings and margarine as a substitute for butter?