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Ingredients
10kg
Carr's Bakers Flour
1.5kg
Sonneveld Proson Luxe au Beurre MB
1.2kg
Sugar Tate & Lyle Gran (Cane)
500g
Proson Wit Bourgondy (white)
500g
AB Mauri Pinnacle Baker's Yeast
150g
Salt
4.8l
Water
Filling: Cinnamon Paste
Method
Mix all ingredients into a smooth and well developed dough
Dough temperature: Approx. 28-30°C
Scale: Approx. 2100 grams (30 pieces)
Dough proof: Approx. 20-30 minutes
Moulding: Roll the dough pieces into a slice with a thickness of approx 3mm
Add Cinnamon Paste on the slice
Make a roll and cut slices
Place the slices on with baking paper prepared baking sheets
Final proof: Approx. 60-70 minutes
Baking: Approx. 10 minutes at 220°C
