Rich Yeast Dough

2. Why would you use specially formulated shortenings and margarine as a substitute for butter
5. What is frangipane made from?
8. Which pastry requires a small round piece of dough to be pressed into a larger round piece of dough
9. A sweet yeast roll soaked in rum-flavored syrup.
10. What temperature is sweet dough proofed below
11. What is rolled into rolled-in dough?
12. Another name for a Danish twist is a
13. What is the problem with the butter if its is too hot?
16. What is the preferred fat for roll-in dough?
18. Other than rolled-in dough
21. What percentage should the sugar content be above when osmotolerant yeast is used
23. When should Danish pastries and many sweet dough products should be glazed with a clear or apricot glaze

1. What is Cinnamon sugar, streusel topping, almond filling, and clear glaze used in the production of
3. What Italian rich sweet dough contains raisins, almonds, nutmeg, rum, orange, and lemon?
4. A rich, crescent-shaped roll made from a rolled-in dough that is low in sugar.
6. A sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping.
7. What is the other name of a dough when you enclose fat in rich dough?
14. Other than eggs what does rich doughs have more of
15. 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.
16. Danish strip coffee cakes made from plain sweet dough or Danish dough, or both
17. What is the problem with the dough if the butter is Too cold?
19. How many times are Danish dough products egg-washed?
20. What is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough?
22. What is the mixing method for most rich doughs