Rich Yeast Doughs

2. how many times are Danish dough products egg-washed
3. What is frangipane made from
6. A rich, crescent-shaped roll made from a rolled-in dough that is low in sugar
9. A sweet yeast roll soaked in rum-flavored syrup
11. A yeast roll rich in butter and eggs but relatively low in sugar, often made up with a little round topknot and baked in flaring fluted tins
12. cinnamon sugar, _______ topping, almond filling, and clear glaze are used in the production of danish pastries and coffee cakes
14. are coffee cakes and danish pretzels made from plain sweet dough, danish dough, or both
16. If the butter is too ____, it is hard and may rip when rolling out the dough
17. What is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough?
20. the two names of the dough when you enclose fat in rich dough and then roll and fold the dough is roll-in and
21. Rich doughs have more fat, sugar, and ____ than lean doughs
22. __________ is important in the production of rich doughs to ensure that the butter is neither too hard or soft, and that the dough doesn't become over proofed
23. what is rolled into rolled-in dough

1. It is important to not overmix rolled-in doughs because the rolling-in process continues to develop the ______
4. _________ can be a substitute for butter when lower cost and greater ease of handling are important considerations
5. A sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping
7. Which pastry requires a small round piece of dough to be pressed into a larger round piece of dough?
8. What Italian rich sweet dough contains raisins, almonds, nutmeg, rum, orange, and lemon?
10. another name for a danish twist
13. rich doughs use the _______ mixing method
14. what is the preferred fat for roll-in dough
15. what temperature is sweet dough proofed below
18. should danish pastries be glazed with a clear/apricot glaze before or after baking?
19. osmotolerant yeast is used when the _____ content is above 12%