Ch. 9 Rich Yeast Doughs

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Across
  1. 3. When making brioche, what can be reduced to 50% to make the dough less sticky?
  2. 5. Rich yeast dough's structure is very ________ when hot.
  3. 6. For most sweet breads, _______ is creamed with the fat to help ensure even distribution of ingredients.
  4. 9. A popular Danish topping that includes butter, sugar, brown sugar, salt, cinnamon, and pastry flour.
  5. 13. The ideal proofing temperature for most rich dough goods in Fahrenheit.
  6. 15. A type of sweet yeast bread or coffee cake.
  7. 16. An Italian sweet bread containing dried and candied fruit
  8. 18. Rich yeast dough containing large amounts of eggs and butter.
Down
  1. 1. Viennese pastry that includes both nonlaminated and laminated rich sweet doughs.
  2. 2. Each complete rolling and folding step in danish dough is called this.
  3. 4. This dough is not as rich in eggs as regular brioche and results in a flakier brioche texture.
  4. 5. The term given to a variety of almond-flavored fillings.
  5. 7. Rich sweet doughs and ___________ dough are high in sugar.
  6. 8. This dough resembles a puff pastry with the addition of yeast and is made of milk, flour, yeast and sugar.
  7. 10. Most sweet, nonlaminated and nearly all laminated dough products are _____________ before baking to gibe them a tender, shiny crust.
  8. 11. A fold that is known as a three fold.
  9. 12. ________ allows the products to rise more fully while baking and take on a lighter texture.
  10. 14. A type of yeast bread or cake that is soaked in syrup.
  11. 17. The number of turns given to Danish dough.