Apple Danish

Danish Dough
Flour 5000g
Water 2100g
Yeast 175g
Salt 100g
Sapore Adelia 1000g
Sugar 600g
Oil 200g
NP Improver 25g
Butter (for lamination) 1840g
Topfil Origins Washington Apples A.N.


  • Mix the dry ingredients together on low speed for 4 minutes.
  • Add Sapore Adelia and oil and mix the bowl for 5-6 minutes on medium speed. 
  • Roll out dough into sheet and palce into the fridge or freezer for fermentation. 
  • Scale into 80g pieces and place into fridge for intermediate proofing. 
  • Place for 90 minutes in an 80°F oven with 80% humidity for final fermentation.

  • Press center of dough, leaving the sides puffed up. Place Topfil Origins Washington Apple filling into center of dough. 
  • Spray the exposed edges of the pastry with sunset glaze. 
  • Bake at 375°F for 18 minutes with 3 seconds of steam.

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