Poppy Seed Snails (Berliner 2500 leaflet 4/7)
Poppy Seed Snails (Berliner 2500 leaflet 4/7) — a Zeelandia recipe. Uses Zeelandia Berliner 2500 Doughnut Premix 25 kg and Poppy Seed Paste, 12 kg.
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 28 °C
- pre-fermentation time
- 15 min
- proofing time (final)
- 30 min
- baking temperature
- 220 °C
- baking time
- 12 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Berliner 2500 Doughnut Premix 25 kg | 25 kg |
| Wheat flour type 500 | 100 kg |
| Sugar | 5 kg |
| Margarine (80% fat) | 8.5 kg |
| Yeast | 5 kg |
| Water | 50 kg |
| Poppy Seed Paste, 12 kgPoppy seed filling 12kg | 80 kg |
Method
Mixing: mix on slow speed for 4 minutes, then on fast speed for 6 minutes. Dough temperature about 28°C.
Pre-fermentation: 15 minutes.
Roll the piece of dough out to a thickness of 4 mm and a width of 50 cm.
Spread the poppy seed filling over 2/3 of the rolled dough and fold in three.
Cut strips, twist them and wind each into a bun.
Place on baking trays.
Final proofing: 30 minutes. Towards the end of proofing, brush the buns with beaten egg.
Bake at 220°C for about 12 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.