Rich Yeast Doughs-Bri Wilson

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Across
  1. 2. 8. What Italian rich sweet dough contains raisins, almonds, nutmeg, rum, orange, and lemon?
  2. 4. 11. Why is it important not to overmix rolled-in doughs?
  3. 5. 21. What temperature is sweet dough proofed below
  4. 7. 15. What is frangipane made from?
  5. 10. 19. What is one type of dough coffee cakes, filled coffee cakes, Danish pretzels, and Danish strip coffee cakes.
  6. 12. 14. What is a product of cinnamon sugar, streusel topping, almond filling, and clear glaze?
  7. 14. 9. What is one name of the dough when you enclose fat in rich dough and then roll and fold the dough?
  8. 15. 5. What are three main differences between rich doughs and lean doughs?
  9. 16. For best results times are Danish dough products egg-washed?
  10. 18. 13. When would you use specially formulated shortneings and margarins?
  11. 19. 10. What is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough?
  12. 20. 1. A rich, crescent-shaped roll made from a rolled-in dough that is low in sugar.
  13. 21. 17. Which pastry requires a small round piece of dough to be pressed into a larger round piece of dough?
Down
  1. 1. 12. What is the preferred fat for roll-in dough?
  2. 3. 16. When should Danish pastries and many sweet dough products should be glazed with a clear or apricot glaze?
  3. 6. 2. A sweet yeast roll soaked in rum-flavored syrup.
  4. 8. 7. What is the mixing method for most rich doughs
  5. 9. 20. When is osmotolerant yeast used
  6. 11. 4. A sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping.
  7. 13. 18. What is another name for a Danish twist?
  8. 17. 3. 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.
  9. 19. 6. What is rolled into rolled-in dough?