IRCA | SALTY, SOFT AND FILLED DANISH PASTRY

Ingredients

SOFT BREAD 50% g 1000
white bread flour - 240W g 1000
salt g 5
unsalted butter 82% fat - or CREAMY MARGARINE g 130
extra virgin olive oil g 100
fresh yeast g 50
caster sugar g 30
water g 1000

Preparation

Knead for 3 minutes on first speed and for 9-10 minutes on second speed. Specified times are for spiral mixers, knead until you obtain a smooth and elastic dough. 
Let the dough rest, well covered with a plastic cloth, in the fridge for one hour. 

Final composition

Place the margarine and double fold, and again, let it rest in the fridge for another 10 minutes.
Roll out the dough to a thickness of about 3 mm and cut into 10x10 cm squares.
Stuff in the middle with (2 options):
First option: mozzarella cubes, boiled spinach, and grana cheese.
Second option: mozzarella cubes, prosciutto cotto and stewed onions.
Brush the edges of the dough with egg wash. Close the danish pastry overlapping the corners while creating a dumpling.
Place in the proofer at 28-30°C for about 1 hour.
Brush again the surface with egg wash and sprinkle with sesame or poppy seeds.
Bake at 220°C for about 17-20 minutes.

Recipe created for you by Piero Gervasi

Pastry Chef