Butter Yeast Dough - Yeast Plait with Almonds
Dough and Filling — a Zeelandia recipe in 2 components. Uses Zeelandia Butter Yeast Dough Mix 25 kg.
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 4 min
- dough temperature
- 26-28 °C
- resting time
- 15 min
- proofing time (final)
- 35-40 min
- baking temperature
- 200 °C
- baking time
- 15-20 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Butter Yeast Dough Mix 25 kgButter Cake Mix 25 kg | 17 kg |
| Wheat flour type 550 | 83 kg |
| Yeast | 8 kg |
| Water | 44 kg |
Filling
| Ingredient | Quantity |
|---|---|
| Flaked almonds | 28.5 kg |
| Egg white | 9.5 kg |
| Rum | 3.8 l |
Method
- Dough
Mix for about 5 minutes on low speed, then about 4 minutes on high speed (until the dough is fully developed). Dough temperature: 26-28°C.
- Filling
Add the rum to the Perla and mix. Add the egg white and the flaked almonds. Mix until a uniform mass forms.
Divide the dough into pieces of about 260 g each and leave to rest for about 15 minutes. Roll out, place portions of filling (about 140 g each) on the dough and spread evenly. Roll up and form plaits.
Final proof: 35-40 minutes. Bake at about 200°C for 15-20 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.