Butter Yeast Dough - Sweet Grissini
Dough and Topping — a Zeelandia recipe in 2 components. Uses Zeelandia Butter Yeast Dough Mix 25 kg.
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 24-26 °C
- bulk fermentation time
- 15 min
- proofing time (final)
- 30 min
- baking temperature
- 200 °C
- baking time
- 13 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Butter Yeast Dough Mix 25 kgButter Cake Mix 25 kg | 25.00 kg |
| Wheat flour type 550 | 75.00 kg |
| Yeast | 5.00 kg |
| Water | 35.00 kg |
| Puff Pastry margarine | 30.00 kg |
Topping
| Ingredient | Quantity |
|---|---|
| Flaked almonds | 13.00 kg |
| Sugar | 13.00 kg |
| Egg white | 4.00 kg |
| Lemon peel | 2.00 kg |
Method
- Dough
Mix all the dough ingredients for 4 minutes on slow speed and 6 minutes on fast speed. Dough temperature: 24-26°C.
- Dough
Bulk fermentation of the dough: 15 minutes.
- Dough
Wrap the margarine in the dough, roll out and fold 3 x 3. After each fold leave the dough to rest in the cold room for a few minutes.
- Dough
Final roll-out to a thickness of 7 mm.
- Topping
Mix all the topping ingredients together (flaked almonds, sugar, egg white and lemon peel).
Sprinkle both sides of the rolled-out dough with the mixture of almonds, sugar, egg white and lemon.
Cut into strips measuring 1.5 x 25 cm, twist them into spirals and place them on racks.
Final proof: about 30 minutes.
Bake at 200°C with steam in the oven, baking time about 13 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.