Pineapple Coconut Danish

Mix the dough until it reaches the basic development stage; it should form a windowpane (gluten film) that is not transparent. Then remove from the mixer.

Let the dough relax and undergo basic fermentation at room temperature (28°C). After 30 minutes of basic fermentation, freeze for 2 hours, then transfer to the refrigerator for overnight fermentation.

Wrap the fermented dough around the pre-softened Debic rolled butter, then complete a single fold and a double fold lamination process. Freeze for 40 minutes.

Roll the laminated dough to a thickness of 4.5mm, then cut into strips 2cm wide and 15cm long. After final shaping, place into molds and let rise for the final proofing.

Adjust the proofing cabinet to 28°C and 78% humidity. Proof for 2 hours. Bake in a convection oven at 185°C for 15 minutes. Remove from oven and cool.

Caramelize the fine granulated sugar. Place the sliced pineapple into the caramelized sugar, then add FrieslandCampina fermented butter and vanilla. Add an appropriate amount of water and continue simmering until the pineapple softens.