Recipe library Zeelandia recipe Sweet yeast bakery3 components

Berliner 25 - Yeast Rings with Cheese Filling

Name: Berliner 25 - Yeast Rings with Cheese Filling
Ingredients: 25 kg Berliner 25; 100 kg Wheat flour type 550; 7 kg Oil; 7 kg Yeast; 5 kg Sugar; 50 kg Water; 12.40 kg Zeelandia Vancream Custard Powder, 25 kg; 96 kg Semi-fat quark (curd cheese); 10.50 kg Sugar; 10.50 kg Eggs; 29 kg Crumble topping

Dough, Cheese filling and Topping — a Zeelandia recipe in 3 components. Uses Zeelandia Vancream Custard Powder, 25 kg.

Berliner 25 - Yeast Rings with Cheese Filling — Zeelandia recipe photo

mixing time (dough, slow speed): 4 min
mixing time (dough, fast speed): 6 min
dough temperature: 26-28 °C
bulk fermentation time: 15-20 min
resting time (rounded pieces): 15 min
final proofing time: 35-40 min
mixing time (filling, before Vankrem): 3 min
mixing time (filling, after Vankrem): 3 min
baking temperature: 210 °C
baking time: 20 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

Cheese filling

Ingredient	Quantity
Zeelandia Vancream Custard Powder, 25 kgVankrem 25kg (Vancream Custard 25 kg)	12.40 kg
Semi-fat quark (curd cheese)	96 kg
Sugar	10.50 kg
Eggs	10.50 kg

Topping

Ingredient	Quantity
Crumble topping	29 kg

Method

Shaping: Divide the dough into pieces of about 300 g, round them and leave to rest for about 15 minutes. Roll out into a sheet about 4 mm thick. Spread about 200 g of cheese filling over the sheet. Roll up as for a poppy seed roll, joining the ends together to form a ring. Cut the outer edges at intervals of about 3 cm and place on a tray. Final proof: about 35-40 minutes. Before baking, brush with egg and sprinkle with crumble. Bake at 210°C for about 20 minutes (without steam). After cooling, decorate with fondant or icing sugar.
Dough
Mix all ingredients for 4 minutes on slow speed and 6 minutes on fast speed (spiral mixer). Dough temperature: 26-28°C. Bulk fermentation: about 15-20 minutes.
Cheese filling
Combine the quark with the sugar and eggs. Mix for about 3 minutes (using a flat beater), then add the Vankrem and mix for a further 3 minutes until combined.

Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.