Pan Danes

What you'll need


Working Method

Prepare Bizcocho dough according to manufacturer's instructions for Concha on bag plus 10% butter to make the dough. Mix for 1 minute on low speed and 8 minutes on medium until gluten window is achieved.  Rest dough 20-30 mins. Roll dough to 1/2-inch thick.  Spread another 10% soft butter on dough and give it a book fold.  Repeat same process twice.  Place folded dough on flour dusted tray and cover.  Retard overnight.  The next day, bring dough to room temperature.  Roll out dough ½ to ¾-inch thick.  Cut out three strips and fold.


Cuernito (Mono): Roll out dough strips to ¼-inch thick and cut and shape as desired.

Cuernito (Horn): Cut a 2.5 oz. square out of rolled dough, fold corners in to make a triangle and roll to make a horn.  Egg wash and bake until golden brown.

Mono (Bow): Cut a 5x5-inch square and twist.

Additional Info

 * Please reach out to Dawn Sales Representative for item number. 


Sweetdough, Red, Danish

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Pan Danes

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