Unbaked Danish Baking Instructions

Handling and Storage Instructions:

1. Store frozen at 0° F or below and keep properly covered to avoid discoloration or burning. Do not allow dough to thaw and re-freeze.
2. For best results, dough should be thawed 8-12 hours in advance in refrigerator and kept covered to avoid crusting.

Make-Up and Preparation

Place Danishes apart evenly (approximately 2”) to allow for an even expansion during proofing using a standard 18”x 26” sheet pan. Spray or brush egg wash before proofing or apply topping using a 1 to 1 egg and water solution.

Note: to not egg wash frozen products.

Helpful Hints: Use nuts, strudel, and crystal sugars and assorted fruit for toppings. Brush or spray hot right out of the oven with apricot glaze or honey simple syrup for a higher gloss. Allow to cool before applying string icing or rolling icing.

Proofing Instructions

Place in a proof box for approximately 20 to 30 minutes or until product reaches 1 ½ times its original size. Settings are 100° F and 100° F R.H.

Baking Instructions

Conventional 375° F for 30-35 minutes

Rack Oven 350° F for 30-35 minutes

Convection 330° F for 25-30 minutes

Special Note: Oven and Proofing times and temperatures may vary depending on equipment.