Berliner 2000 Pasta - Butter-Cinnamon Cruffin
Berliner 2000 Pasta - Butter-Cinnamon Cruffin — a Zeelandia recipe in 3 components, makes 9 pieces of about 0.2 kg dough each. Uses Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg.
- mixing time (low speed)
- 5 min
- mixing time (high speed)
- 4 min
- dough temperature
- 26 °C
- dough piece weight
- 0.2 kg
- resting time (initial fermentation)
- 15 min
- dough sheet thickness
- 2 mm
- proofing time
- 45 min
- baking temperature
- 195 °C
- baking time
- 35-40 min
Ingredients
Yeast dough
| Ingredient | Quantity |
|---|---|
| Berliner 2000 Pasta | 200 g |
| Wheat flour type 550 | 1000 g |
| Sugar | 20 g |
| Salt | 15 g |
| Yeast | 70 g |
| Eggs | 200 g |
| Water | 310 g |
Butter-cinnamon layer
| Ingredient | Quantity |
|---|---|
| Butter | 220 g |
| Sugar | 90 g |
| Ground cinnamon | 10 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5 kg | 45 g |
Method
- Yeast dough
Mix all ingredients for 5 minutes on low speed and 4 minutes on high speed. Dough temperature about 26°C.
- Yeast dough
Divide the dough into 9 pieces of about 0.2 kg each. Leave to rest (initial fermentation) for 15 minutes. Then roll each piece out into a rectangle 2 mm thick.
- Butter-cinnamon layer
Soften the butter in a microwave and combine the sugar with the cinnamon.
- Butter-cinnamon layer
Brush the rolled-out dough pieces with the butter and sprinkle with the sugar-cinnamon mixture. Roll up tightly and chill.
Cut the chilled dough rolls in half lengthways, then twist them into a snail shape and place in a paper case. Leave the dough to ferment for about 45 minutes.
Brush the top of the Cruffin with egg before baking and bake at 195°C for about 35-40 minutes.
- Decoration
Sprinkle the baked and cooled Cruffins with Mont Blanc non-melting sugar.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.