Butter Yeast Dough - Rosettes
Butter Yeast Dough - Rosettes — a Zeelandia recipe, makes 30 dough pieces, 6 pieces per rosette (flower). Uses Zeelandia Butter Yeast Dough Mix 25 kg.
- raisin soaking water temperature
- 30 °C
- raisin soaking time
- 1 h
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 26-28 °C
- initial fermentation time
- 10 min
- dough piece weight
- 1.8 kg
- resting time (in dough pieces)
- 10-15 min
- proofing time (final)
- 50 min
- baking temperature
- 210-200 °C
- baking time
- 20 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Butter Yeast Dough Mix 25 kgButter Cake Mix 25 kg | 25 kg |
| Wheat flour type 550 | 75 kg |
| Yeast | 6 kg |
| Raisins | 50 kg |
| Water | 46 kg |
Method
Soak the raisins in water (water temperature 30°C) one hour before mixing. Drain the raisins before adding them to the dough.
Mix all ingredients for 4 minutes on slow speed and 6 minutes on fast speed. Dough temperature: 26-28°C.
Initial fermentation: about 10 minutes.
Divide the dough into pieces (presses) of 1.8 kg.
Rest in the pieces: about 10-15 minutes.
Divide each piece into small portions (30 pieces) and round them.
Arrange a rosette (flower) from six dough pieces.
Final proofing: 50 minutes.
Before baking, brush the dough pieces with beaten egg and sprinkle with flaked almonds.
Bake at 210-200°C for 20 minutes, without steam in the oven chamber.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.