Chocolate and Hazelnut Christmas Star
Chocolate and Hazelnut Christmas Star — a Bakels recipe. Uses Bakels Brioche Paste Concentrate SG 12.5 kg.
- mixing time (slow speed)
- 3 min
- mixing time (fast speed)
- 5 min
- dough temperature
- 24-26 °C
- resting time
- 5 min
- proofing time
- 45 min
- baking temperature
- 210 °C
- baking time
- 14-17 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bread flour | 10 kg | 100% |
| Sugar | 1.15 kg | 11.5% |
| Bakels Brioche Paste Concentrate SG 12.5 kgBaktem 10% Brioche Paste Concentrate | 1 kg | 10% |
| Yeast | 0.7 kg | 7% |
| Water | 5.5 kg | 5% |
Method
Add all ingredients into a spiral mixing bowl.
Mix for 3 minutes on slow speed and 5 minutes on fast speed, until fully developed.
Dough temperature should be 24-26°C.
Scale into 150 g dough pieces and leave to rest for 5 minutes.
Roll out the dough pieces into roughly 10 inch circles, and place aside.
Spread hazelnut chocolate spread thinly onto the circle layers.
Place another circle dough piece on top and repeat this step twice.
Finally, place a fourth circle on top.
Using a 12" cake portion cutter, make the cuts on the top layer, then twist the outer pieces twice.
Prove for 45 minutes.
Bake at 210°C for 14-17 minutes.
After removing from the oven, tap the tray and glaze with Bun Glaze RTU.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.