Recipes for a Crowd

1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir. Set aside for
use in Step 3.
2 Place water, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
3 Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid.
4 Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic.
Dough temperature should be between 78 F. to 82 F.
5 FERMENT: Cover. Set in warm place (80 F.) about 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into 2-6 lb 8 oz pieces. (If using D 036 01, Sweet Dough Mix, divide into 6 lb 4 oz pieces). Shape into a
rectangular piece. Let rest 10 to 20 minutes.
7 Roll each piece of dough into a rectangular sheet, about 18 inches wide, 25 inches long and 1/2-inch thick; fit into greased sheet
pans, pressing against sides; edges should be thicker than center.
8 Dock dough with fork or docker, if available.
9 Prepare 1/4 recipe Egg Wash, Recipe No. D 017 00 per 100 portions. Brush about 1/3 cup on dough in each pan. Prepare 1 recipe
Streusel Topping, Recipe No. D 049 00; sprinkle 1-1/2 quart topping over dough in each pan.
10 Proof dough 20 to 35 minutes.
11 Bake at 375 F., 30 to 35 minutes or until golden brown or in 325 F. convection oven 15 minutes on high fan, open vent.
12 Prepare 2/3 recipe Vanilla Glaze, Recipe No. D 046 00 per 100 portions; drizzle about 1 cup over each cake while hot.
13 Cut 6 by 9.