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  • 180g Cornstarch
  • 30g Very fine brown rice flour (cream)
  • 25g Tapioca Starch
  • 15g Potato starch
  • 40g Granulated sugar
  • 55g Angel Mix Leavened products
  • 3g Fine salt
  • 20g Fresh yeast
  • 205g Cold refrigerator water
  • 15g sunflower seed oil (or other)
To browse:
  • 130g Puff pastry margarine
To stuff:
  • Cream custard soda
  • Sultana raisin
  • Chocolate drops
  • Opt: Red Blueberries
For dusting:
  • Rice starch or corn starch, no flour!


Gather all the "Solids" into the mixer bowl and start it at low speed with the hook.

Pour in the "Liquids" and continue to work for about ten minutes, switching to medium-high speed and cleaning, from time to time and with the machine stopped, the sides of the bowl, using a spatula and bringing the mixture back to the centre.

In the meantime, form a rectangle with the margarine, bringing it to a thickness of about 1cm. It doesn't need to be an extremely precise rectangle, the thickness just needs to be uniform. If you use NON-professional margarine or the room temperature is particularly high, it may help to leave the margarine in the freezer for 3/4 minutes.

Transfer the dough to the table, and using the rice starch as a dusting, create a long, narrow rectangle, enough to insert the "block" of margarine and cover it. It is the classic system for incorporating the fat part into a dough for puff pastry or croissants.

Give two turns of three at a thickness of 8mm, without pausing between one turn and another and trying not to use too much rice starch as a duster, and in this case be careful to brush away the excess part. If you have any doubts about how to do this, you can watch our video on the Angel Food YouTube channel, or any other video about laminating flaky dough: there are literally thousands of them on the Internet.

Roll out a rectangle with the long side of at least 32cm, maintaining the thickness of 8mm. Spread the surface with a thin layer of custard, covering all the corners well. Sprinkle with the chocolate chips and raisins and roll carefully, forming a tight "salami".

Cut 8 4cm thick slices and place them on the baking tray lined with baking paper and inside rings for baking in the oven, previously greased or buttered.

Cover with a bag previously brushed with oil or non-stick spray and leave to rise at a temperature of 42°C for approximately 90 minutes, or at least until the volume triples.

Preheat the oven to 180°c, remove the tray from the bag and cook for approximately 26/28 minutes or until golden brown.

Remove the pan from the oven and let the Danishes cool on the pan for about twenty minutes, removing the cooking steel ring after a few minutes.

Once cooled, turn them with the "beautiful" side exposed and brush with apricot jam or simple or colored sugar icing, or dip them in dark chocolate and chopped pistachios for example.

If you intend to freeze the product, avoid decoration, which will then be done at a later time, and put the Danishes in a blast chiller/freezer. It is possible to store the products at room temperature for approximately two days.


This recipe is, like all the others, a starting point: the inside of the Danishes can also be filled with, for example, chocolate custard, white chocolate flakes, nuts, praline, cinnamon, granulated sugar, etc.

It is possible to increase or decrease the quantity of margarine necessary for rolling, in the ratio of 20%: by increasing the quantity of fat the final product will be richer, but also heavier. By decreasing the quantity the product will be lighter but also more "bready" and less flaky.

This recipe is not suitable for using butter for flaking. If you want to give a strong butter aroma to the product, there are three solutions: A) Use a margarine with anhydrous butter (max 15%). B) Brush the surface of the product with melted butter as soon as it comes out of the oven. C) Replace the oil in the recipe with the same weight of liquid clarified butter.

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