Questions for Discussion

Appears in

Published 2008

What mixing method is used for brioche dough and kugelhopf dough? Why?
Butter is hard when cold and melts easily at room temperature. What precautions do you think are necessary when using butter as the rolling-in fat for Danish pastry dough?
Explain the difference between Danish dough, croissant-style, and Danish dough, brioche-style.
Describe the rolling-in procedure for Danish dough.

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