Poppy Seed Strucla (leaflet b2500 7/7)
Poppy Seed Strucla (leaflet b2500 7/7) — 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
- resting time
- 10 min
- dough thickness
- 3 mm
- band width
- 45 cm
- strip width
- 2-3 cm
- proofing time (final)
- 90 min
- baking temperature
- 210 °C
- baking time
- 18-20 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Berliner 2500 Doughnut Premix 25 kg | 25.00 kg |
| Wheat flour type 550 | 100.00 kg |
| Yeast | 5.00 kg |
| Margarine (80% fat) | 8.50 kg |
| Sugar | 5.00 kg |
| Water | 50.00 kg |
| Poppy Seed Paste, 12 kgPoppy seed filling 12kg | 124.00 kg |
| Crumble topping | 40.00 kg |
Method
Mix for 4 minutes on slow speed, then for 6 minutes on fast speed. Dough temperature: about 28°C.
Leave the mixed dough to rest for 10 minutes.
Sheet the dough to a thickness of 3 mm and a band width of 45 cm.
Spread the poppy seed filling over 2/3 of the width of the band, then fold: the part without filling to the middle, and the next part with filling on top of it.
Cut into strips 2-3 cm wide, depending on the desired weight.
Stretch the strips and twist them around their own axis.
Make a strucla (braid) from 3 strips and place it in an aluminium tin.
Final proof for about 90 minutes.
Before baking, brush with egg and sprinkle with crumble topping.
Bake at 210 degrees for 18-20 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.