Spinach and Cheese Braid
Dough, Spinach and cheese sauce and Toppings — a Komplet recipe in 3 components, makes 60. Uses Komplet Pikanteria Savoury Bread Topping 10 kg.
- mixing time (dough, slow speed)
- 4 min
- mixing time (dough, fast speed)
- 3 min
- mixing time (sauce, medium speed)
- 2 min
- proofing time
- 25-30 min
- baking temperature
- 210 °C
- baking time
- 15-20 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Italomix Trentino | 900 g |
| Wheat flour type 550 | 2250 g |
| Vegetable oil | 150 g |
| Yeast | 100 g |
| Water | 1800 g |
| Salt | 15 g |
Spinach and cheese sauce
| Ingredient | Quantity |
|---|---|
| Frozen spinach | 750 g |
| Water | 750 g |
| Komplet Creme Bechamel | 700 g |
| Ground curd cheese (twaróg) | 750 g |
| Garlic (fresh, grated) | 30 g |
| Seasonings | 5 g |
Toppings
| Ingredient | Quantity |
|---|---|
| Yellow cheese | 200 g |
| Komplet Pikanteria Savoury Bread Topping 10 kg | 200 g |
Method
- Dough
Mix the dough ingredients in a spiral mixer until the dough is uniform.
- Dough
Divide the finished dough into 2 pieces (scaling weight: 2.60 kg).
Sauce: defrost the spinach. Combine all the sauce ingredients with the flat beater on medium speed for 2 minutes.
Divide and round the dough pieces. Roll the resulting pieces out into elongated flat shapes about 15 cm wide.
Spread the sauce all over. Roll up, stretch slightly, and cut lengthways through the middle, leaving one end of the dough uncut. Plait into a braid.
Place the resulting snacks on a baking tray, moisten with water, sprinkle with KOMPLET Pikanteria and yellow cheese, and leave to proof.
After proofing, bake the snacks.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.