Yeast Dough with a Butter Layer
Dough and Butter layer — a Komplet recipe in 2 components. Uses Komplet Ideal Cream Filling 10 kg.
- mixing time (1st speed)
- 3 min
- mixing time (2nd speed, spiral mixer)
- 7 min
- resting time
- 20 min
- proofing time
- 30 min
- baking temperature
- 190 °C
- baking time
- 25 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Multidrożdżowe | 180 g |
| Wheat flour | 750 g |
| Margarine | 80 g |
| Yeast | 50 g |
| Water | 400 g |
| Sugar | 70 g |
Butter layer
| Ingredient | Quantity |
|---|---|
| Komplet Ideal Cream Filling 10 kgKomplet Krem Ideal (10KG) | 80 g |
| Butter | 400 g |
| Sugar | 300 g |
| Water | 100 g |
| Almonds | 250 g |
| Cream 30% | 400 g |
Method
- Dough
Combine the ingredients and knead.
- Dough
Divide the dough into pieces of 1500 g and leave to rest. Then roll out, place in the tins and leave to proof.
- Butter layer
Combine the ingredients, except the almonds, and aerate them. Pipe the finished butter cream in dots on top of the dough and sprinkle with the almonds.
Bake.
After baking, brush the top with the cream.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.