Berliner 1500 - Yeast Pastry with Crumble Topping
Dough, Butter filling (butter to be softened) and Topping — a Zeelandia recipe in 3 components. Uses Zeelandia Fondant Ready (14 kg).
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 26-28 °C
- initial fermentation time
- 15-20 min
- final proofing time
- 35-40 min
- baking temperature
- 230 °C
- baking time
- 8 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Wheat flour type 550 | 100 kg |
| Oil | 7 kg |
| Yeast | 6.5 kg |
| Sugar | 5.5 kg |
| Water | 44 kg |
Butter filling (butter to be softened)
| Ingredient | Quantity |
|---|---|
| Butter | 13 kg |
| Sugar | 2 kg |
Topping
| Ingredient | Quantity |
|---|---|
| Zeelandia Fondant Ready (14 kg) | 8 kg |
| Crumble | 40 kg |
Method
- Dough
Mix all ingredients for 4 minutes on slow speed and 6 minutes on fast speed (spiral mixer). Dough temperature: about 26-28°C. Initial fermentation: about 15-20 minutes.
Divide the dough into pieces (presses) of 1.5 kg. Lightly elongate the pieces and leave them to rise.
Roll out into a rectangle 4-5 mm thick, brush with butter and sprinkle with sugar.
Fold the rectangle in half and cut into equal strips (about 80 g each).
Roll the ends in the opposite direction, then roll the dough into a "snail" shape.
Final proof: about 35-40 minutes. After about 25 minutes, brush with egg and apply the crumble.
Bake at 230°C for about 8 minutes (without steam).
After cooling, the pastries can be decorated with fondant.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.