Rich Doughs Crossword

5. What is rolled into rolled-in dough?
7. What is the preferred fat for roll-in dough?
10. Name one product that has Cinnamon sugar, streusel topping, almond filling, and clear glaze used in the production of?
11. A rich, crescent-shaped roll made from a rolled-in dough that is low in sugar.
14. A sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping.
15. What is one name for the dough when you enclose fat in rich dough and then roll and fold the dough?
16. When should Danish pastries and many sweet dough products should be glazed with a clear or apricot glaze?
17. Why is it important not to overmix rolled-in doughs?
18. Another name for a Danish twist is a _____.
19. What is the mixing method for most rich doughs and why?

1. 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?
2. What is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough?
3. What Italian rich sweet dough contains raisins, almonds, nutmeg, rum, orange, and lemon?
4. What is frangipane made from?
6. 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.
7. a sweet yeast roll soaked in rum-flavored syrup.
8. Which pastry requires a small round piece of dough to be pressed into a larger round piece of dough?
9. What temperature is sweet dough proofed below and why?
12. When is osmotolerant yeast used: when the fat or sugar content of the dough is above 12%?
13. What are three main differences between rich doughs and lean doughs?
20. For best results, how many times are Danish dough products egg-washed?