Percepan Yeast Bun
Dough and Percepan filling — a Komplet recipe in 2 components. Uses Persipan Paste "Komplet" 12.5 kg.
- mixing time (first speed)
- 3 min
- mixing time (second speed)
- 8 min
- dough temperature
- 24 °C
- resting time (dough)
- 15 min
- resting time (rolled dough)
- 10 min
- proofing time
- 45 min
- baking temperature
- 200 °C
- baking time
- 10 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Świeżynka 20 | 200 g |
| Wheat flour type 550 | 1000 g |
| Sugar | 100 g |
| Margarine | 100 g |
| Yeast | 50 g |
| Eggs | 100 g |
| Water | 420 g |
Percepan filling
| Ingredient | Quantity |
|---|---|
| Persipan Paste "Komplet" 12.5 kgKomplet Persipan Makronenmasse | 750 g |
| Sponge crumbs | 180 g |
| Eggs | 70 g |
Method
- Dough
Combine all the dough ingredients and mix to a uniform mass.
- Dough
Mix for 3 minutes on first speed and 8 minutes on second speed (spiral mixer). Dough temperature: 24 °C. Rest the dough for 15 minutes.
- Percepan filling
Combine all the filling ingredients and mix.
Roll the yeast dough out to a rectangle of 80 × 40 cm.
Spread the percepan mass over the dough, then roll it up into a roll and leave it to relax for 10 minutes.
Cut into slices and place them on a tray, tucking the ends under.
Proof for about 45 minutes.
After proofing, brush the buns with egg beaten with water.
Bake at 200 °C for about 10 minutes.
After baking, they can be decorated, for example with fondant.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.