Berliner 25 - Spelt Star with Poppy Seed
Berliner 25 - Spelt Star with Poppy Seed — a Zeelandia recipe. Uses Poppy Seed Paste, 12 kg.
- mixing time (low speed)
- 5 min
- mixing time (high speed)
- 5 min
- initial proofing time
- 10 min
- final proofing time
- 20-30 min
- baking temperature
- 200 °C
- baking time
- 20-25 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Berliner 25 | 25 kg |
| Wheat flour type 550 | 70 kg |
| Spelt flour | 30 kg |
| Oil | 7 kg |
| Yeast | 7 kg |
| Sugar | 5 kg |
| Water | 49 kg |
| Poppy Seed Paste, 12 kgPoppy Seed Filling 12kg | 85 kg |
Method
Mix all ingredients for 5 minutes on low speed and 5 minutes on high speed. Initial proofing: about 10 minutes.
Divide the dough into pieces of 0.15 kg, round them and roll out into round discs 0.5 cm thick and 18 cm in diameter.
Spread 0.1 kg of poppy seed filling on a rolled-out disc, leaving 1 cm of dough free around the edge (brush this edge with egg so the dough sticks together).
Place a second disc on top and spread another layer of poppy seed filling, then cover everything with a third disc of dough.
Mark 12 equal sections around the circle and cut them to 3/4 of their length, leaving the centre uncut.
Twist neighbouring strips of dough half a turn towards the centre and join them together at the ends - a star shape forms in the middle of the dough.
Final proofing: about 20-30 minutes.
Brush with beaten egg.
Bake at 200°C without steam in the oven chamber. Baking time: about 20-25 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.