Berliner 25 - Comb Yeast Pastry with Poppy Seed
Dough, Poppy seed filling and Topping — a Zeelandia recipe in 3 components. Uses Poppy Seed Paste, 12 kg.
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 26-28 °C
- initial fermentation time
- 15-20 min
- resting time (after rounding)
- 15-20 min
- proofing time (final)
- 40 min
- baking temperature
- 230 °C
- baking time
- 10 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Berliner 25 | 25 kg |
| Wheat flour type 550 | 100 kg |
| Oil | 7 kg |
| Yeast | 7 kg |
| Sugar | 5 kg |
| Water | 50 kg |
Poppy seed filling
| Ingredient | Quantity |
|---|---|
| Poppy Seed Paste, 12 kgPoppy seed filling 12kg | 81.4 kg |
| Eggs | 8.1 kg |
Topping
| Ingredient | Quantity |
|---|---|
| Crumble topping | 29 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 15-20 minutes.
Filling: combine the poppy seed filling with the eggs until a uniform mass forms.
Divide the dough into pieces of 1.8 kg. Round and elongate slightly. Leave for about 15-20 minutes.
Roll the dough out into a rectangle about 4 mm thick. Cut into strips 12 cm wide.
Pipe the poppy seed mass along each strip and fold in three (like small pasties).
Cut one edge of the dough, then divide into equal pieces of about 95 g and place on a baking tray.
Final proof: about 40 minutes. After about 30 minutes brush with egg and sprinkle with crumble topping.
Bake at 230°C for about 10 minutes (without steam).
After cooling, decorate with icing sugar or fondant icing if desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.