|Patent flour||100||Combine. Mix until incorporated. Then, mix on medium speed for 6 minutes.|
|Roll-in margerine||50||(Use 5 Lbs. of margarine per 20 Lbs. of dough.)|
|Total appr. wt.||250||8|
Instructions: Scale dough into 20-lb. pieces and place on floured sheet pans. Retard for 18 to 24 hours. Cover of each 20-lb. slab with 5 Ibs. of roll-in margarine. Give the dough one 3-fold and two 4-folds. Retard for 12 to 18 hours. Sheet each dough slab until it is 4 mm thick and about 22 ins. wide. Cut dough into 7-in. by 12 in. pieces. Each piece should weigh 11 ozs. Let dough rest for 3 to 4 hours. Sheet each piece until it is 2 mm thick and about 20 ins. in length. Freeze until needed.
|Brown sugar||50||Combine and cream.|
|Non-fat milk powder||3|
|Egg whites, dried||2|
|Instant clear gel||1||8|
|Honey||25||Add. Mix until well blended.|
|Water, cold||16||Add. Mix on first speed. Scrape bowl and mix on second speed for 7 minutes. Cool until needed.|
|Total appr. wt.||180||1|
Final Procedure: Sheet each dough piece to a final thickness of 1-1/2 mm. and about 29 ins. in length. Apply 5-1/2 ozs. of kringle filling down the center third of the dough pieces. Add 5-1/2 ozs. of fruit filling over the top of the kringle filling. These fillings should equal the weight of the dough. Then, fold one side of the dough piece over the top of the filling. Fold the remaining side over the top of the other side of dough. Place two pastries on each baking pan with the seam of the dough facing the outside. Form an oval about 10 ins. by 14 ins. by inserting one end of the dough piece about 1/4 in. to 1/2 in. into the other end. Press the entire oval firmly to ensure that all seams are sealed. Dock the pastries four or five times to allow for the release of steam as the kringle bakes. Let the pastries rest at room temperature for 20 minutes. Bake at 400° F for 19 to 20 minutes.
Yields: 300 22-oz. kringles