Berliner 10 Free - Yeast Bun with Crumble
Berliner 10 Free - Yeast Bun with Crumble — a Zeelandia recipe. Uses Berliner 10% Doughnut Improver Free 25 kg.
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 25-27 °C
- initial fermentation time
- 15 min
- final fermentation time
- 20-25 min
- baking temperature (top)
- 235 °C
- baking temperature (bottom)
- 220 °C
- baking time
- 10 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Berliner 10% Doughnut Improver Free 25 kg | 1 kg |
| Wheat flour type 550 | 10 kg |
| Milk (2% fat) | 1.75 kg |
| Butter | 1.2 kg |
| Sugar | 1 kg |
| Eggs | 1 kg |
| Yeast | 0.75 kg |
| Oil | 0.55 kg |
| Salt | 0.15 kg |
| Water | 1.6 kg |
| Crumble topping | 2.5 kg |
Method
Put all ingredients except the butter and 1/3 of the sugar into the mixer.
Mix on slow speed for 4 minutes, then on fast speed for 6 minutes. Dough temperature: 25-27°C.
Initial fermentation: 15 minutes.
Roll the dough piece out into a rectangle about 7 mm thick and 60 cm wide. Spread 2/3 of the dough with plastic butter and sprinkle with sugar.
Fold the dough in three along the longer side and roll out into a rectangle about 25 cm wide and about 1.4 cm thick.
Cut into equal strips weighing 100 g each (about 1.5 cm wide).
Stretch the ends, twist them in opposite directions and coil into a snail shape.
Brush with beaten egg and sprinkle with crumble.
Final fermentation: 20-25 minutes.
Bake at 235°C top heat and 220°C bottom heat for 10 minutes, without steam.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.