Raisins Florentine Danishes
"Had some Florentine mix left that was being used as a spread on croissants. I added the raisins as a filling, changed the top to a lattice for visual."
- Ready Time :
|Mixing Time||4-5 Minutes First Speed|
|Fermentation Time||1-1.30 Hours|
|Fermentation Temp||Room Temp|
|Mixing Time||5 minutes 7 minutes|
|Mixing Speed||First Speed Second Speed|
|Dough Temp||75oF FDT|
|Folding if Needed||2 single folds|
|Dividing Weight||50 grams bottom/base.50 grams filling.25 grams Lattice Top.|
|Resting Time||1 Hour between folds|
|Make Up||Round – Lattice Top|
|Proofing Time||1-1.30 Hour|
|Type of Oven||Convection|
|Baking Time||15-17 Minutes|
|Steam if Needed||No|
|Finished Product Weight||95-105 grams|
Filling: Cook sugar, glucose, water, vanilla to golden caramel. Deglaze with honey, cream butter. Cook to 130oC. Let filling cool then add fruits and nuts.
Comment on the Recipe
Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.