Cinnamon Striezel using MELLA BRIOCHE POF and MELLA CINNAMON
Dough and Cinnamon filling — an IREKS recipe in 2 components, makes 15.000 kg dough and 5.600 kg cinnamon filling (total weights). Uses Ireks Mella Brioche Mix 12.5 kg.
- mixing time (dough)
- 2 + 10 min
- dough temperature
- approx. 26 °C
- bulk fermentation time
- approx. 10 min
- scaling weight (dough)
- 0.500 kg
- mixing time (cinnamon filling)
- 3 – 5 min
- swelling time (cinnamon filling)
- 10 – 20 min
- scaling weight (cinnamon filling)
- 0.400 kg
- baking temperature
- 190 °C
- baking time
- approx. 45 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Ireks Mella Brioche Mix 12.5 kgMella Brioche POF | 10.000 kg |
| Yeast | 0.500 kg |
| Water, approx. | 4.500 kg |
Cinnamon filling
| Ingredient | Quantity |
|---|---|
| Mella Cinnamon | 4.000 kg |
| Water | 1.600 kg |
Method
- Dough
Mix for 2 + 10 minutes in a spiral mixer to a dough temperature of approx. 26 °C, then allow approx. 10 minutes bulk fermentation.
- Cinnamon filling
Mix for 3 – 5 minutes until smooth, then leave to swell for 10 – 20 minutes.
After the bulk fermentation time, scale dough pieces of 0.500 kg, mould round and shape slightly long.
After a short relaxation time, roll the dough out to rectangles to a thickness of 2.5 mm.
Spread with the cinnamon filling (0.400 kg scaling weight) and roll into a strand.
Divide the strands into two halves and plait with one another.
Allow the plaited dough strands to prove in tins. Bake after approx. ¾ proof.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.