Yoghurt and Apricot “Buchteln” using MELLA BRIOCHE POF and IREKS PREMIUM CUSTARD
Dough, Yoghurt filling cream and Bee sting mixture — an IREKS recipe in 3 components, makes 30 pieces (2.400 kg dough scaling weight). Uses Ireks Mella Brioche Mix 12.5 kg.
- mixing time (dough)
- 2 + 8 min
- dough temperature
- 26-27 °C
- bulk fermentation time
- approx. 30 min
- intermediate proof time
- approx. 10 min
- mixing time (yoghurt filling cream)
- approx. 3 min
- baking temperature
- 210, dropping °C
- baking time
- 12-15 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Ireks Mella Brioche Mix 12.5 kgMella Brioche POF | 10.000 kg |
| Yeast | 0.500 kg |
| Water | 4.500 kg |
Yoghurt filling cream
| Ingredient | Quantity |
|---|---|
| Yoghurt | 1.200 kg |
| IREKS Premium Custard | 0.700 kg |
| Whole egg | 0.250 kg |
| Sugar | 0.100 kg |
| Water | 1.000 kg |
Bee sting mixture
| Ingredient | Quantity |
|---|---|
| Mella-Croccante | 0.500 kg |
| Almonds, flaked | 0.500 kg |
Method
- Dough
Mix the ingredients for 2 + 8 minutes, to a dough temperature of 26–27 °C. Allow bulk fermentation of approx. 30 minutes. Scale at 2.400 kg per 30 pieces.
- Dough
Allow an intermediate proof of approx. 10 minutes.
- Yoghurt filling cream
Mix the ingredients for approx. 3 minutes in the beater until smooth. Scaling weight approx. 0.030 kg.
- Bee sting mixture
Mix the MELLA-CROCCANTE and the flaked almonds. Scaling weight approx. 0.010 kg.
After the intermediate proof, divide the dough balls and mould round.
Place the dough pieces on trays laid out with baking paper and allow to prove.
At ¾ proof, press half an apricot into the centre of each dough piece and pipe with the yoghurt filling cream.
Sprinkle with the bee sting mixture and spray with water or wash with egg, then sprinkle with coarse sugar and bake.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.