Butter Yeast Dough - Plum Jam Twisted Roll
Butter Yeast Dough - Plum Jam Twisted Roll — a Zeelandia recipe. Uses Zeelandia Butter Yeast Dough Mix 25 kg.
- mixing time (low speed)
- 4 min
- mixing time (high speed)
- 6 min
- dough temperature
- 28-30 °C
- primary fermentation time
- 15-20 min
- resting time (2.1 kg pieces)
- 15 min
- final proofing time
- 35-40 min
- baking temperature
- 220-230 °C
- baking time
- 10 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Butter Yeast Dough Mix 25 kgButter Cake Mix 25 kg | 25 kg |
| Wheat flour type 550 | 100 kg |
| Yeast | 5 kg |
| Sugar | 5 kg |
| Water | 50 kg |
| Plum jam | 106 kg |
Method
Mix all ingredients for 4 minutes on low speed and 6 minutes on high speed (spiral mixer). Dough temperature: about 28-30°C.
Primary fermentation: about 15-20 minutes.
Divide the dough into pieces of 2.1 kg and leave to rest for about 15 minutes.
Divide each piece into 30 portions (one portion weighs about 70 g). Round the portions and place them on boards or crates for a light proof.
Roll each portion out into an oval sheet about 3-4 mm thick. Place about 40 g of filling along each sheet.
Make cuts with a pastry wheel on both sides of the filling and "braid" one side over the other.
Final proof: about 35-40 minutes. After about 20 minutes, brush with egg.
Bake at 220-230°C for about 10 minutes. After cooling, decorate with 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.