Berliner 2000 Pasta - Cruffins with Cherry Filling
Dough, Filling and Topping — a Zeelandia recipe in 3 components. 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
- resting time (pre-fermentation)
- 15 min
- proofing time
- 30 min
- baking temperature
- 195 °C
- baking time
- 35-40 min
Ingredients
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 | 220 g |
Filling
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 540 g |
| Bind It | 10 g |
Topping
| Ingredient | Quantity |
|---|---|
| Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5kg | 45 g |
Method
- Dough
Mix all ingredients for 5 minutes on low speed and 4 minutes on high speed. Dough temperature: about 26°C.
- Dough
Divide the dough into pieces of 0.16 kg and round them. Pre-ferment the dough for 15 minutes.
- Dough
Roll the dough pieces out into a rectangle 2 mm thick.
- Dough
Spread the rolled-out dough pieces with softened butter and sprinkle with chocolate drops. Roll up tightly and chill.
- Dough
Cut the chilled rolls lengthwise to make two halves. Twist each half of the roll, place it in a paper case and leave to proof in the proofer for about 30 minutes.
- Dough
Brush the top of each cruffin with egg and bake at 195°C for about 35-40 minutes.
- Filling
Mix the ingredients and fill the chilled cruffins using a thick piping tube.
- Topping
Sprinkle the filled 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.