Berliner 2000 Pasta - Cruffins with Salted Caramel Filling
Dough, Roll-up, Filling and Topping — a Zeelandia recipe in 4 components. Uses Maestro Custard Cream 10 kg and Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg.
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 4 min
- dough temperature
- 26 °C
- pre-proofing time
- 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 |
Roll-up
| Ingredient | Quantity |
|---|---|
| Butter (softened) | 220 g |
| Sugar | 100 g |
| Ground cinnamon | 20 g |
Filling
| Ingredient | Quantity |
|---|---|
| Kajmak milk confectionery mass | 260 g |
| Maestro Custard Cream 10 kg | 80 g |
| Water | 200 g |
| Salt | 4 g |
Topping
| Ingredient | Quantity |
|---|---|
| Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5 kg | 45 g |
Method
- Dough
Mix all ingredients for 5 minutes on slow speed and 4 minutes on fast speed. Dough temperature: about 26°C.
- Dough
Divide the dough into pieces of 0.16 kg and round them. Pre-proof the dough for 15 minutes. Then roll the pieces out into a rectangle 2 mm thick.
- Roll-up
Spread the rolled-out dough pieces with softened butter and sprinkle with sugar combined with cinnamon. Roll up tightly and chill.
- Roll-up
Cut the chilled dough rolls lengthwise to make two halves. Twist each half of the roll, place it in a paper case and leave to proof in the proofing cabinet for about 30 minutes. Brush the top of the cruffin with egg and bake at 195°C for about 35-40 minutes.
- Filling
Mix all ingredients to a uniform consistency, using a whisk. Fill the cooled cruffins.
- 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.