Inverno Caramel Cinnamon Waffles

Name: Inverno Caramel Cinnamon Waffles
Ingredients: 1000 g - 50% SONNETMIX INVERNO (0,66) RSPO-SG; 1000 g - 50% Flour; 120 g - 6% Fresh yeast; 100 g - 5% Dairy butter; 900 g - 45% Water approx.; 600 g - 30% Laminating butter; Credin Salted Caramel filling; Credin Cinnamon filling

Inverno Caramel Cinnamon Waffles based on Sonnetmix Inverno (0,66) RSPO SG, Credin Cinnamon filling and Credin Salted Caramel filling.

Pieces 60 pieces

Ingredients

Dough waffles:

1000 g – 50% SONNETMIX INVERNO (0,66) RSPO-SG
1000 g – 50% Flour
120 g – 6% Fresh yeast
100 g – 5% Dairy butter
900 g – 45% Water approx.

Laminating butter:

600 g – 30% Laminating butter

Finishing:

Working method

Make Waffels:

Mix all ingredients into a dough. Mix approx. 8 minutes in low gear.
Divite the dough into pieces approx. 1500 grams. Place these well covered in the refrigerator for at least 12 hours.
The next day, weigh out 300 grams of laminating butter for each 1500 gram piece of dough.
Fold in the butter to each piece of dough and fold twice into four (2 x 4).
Cool the laminated dough pieces back in the refrigerator for about 30 minutes.
Roll out each laminated piece of dough to a thickness of 2,5 mm and cut into pieces of 10 x 8 centimeters (approx. 60 grams each and also slightly smaller than the waffle iron).
Let the sliced dough pieces proof for about 60 minutes.
Then bake until done between the waffle iron.
After cooling down sufficiently, cut waffles horizontally. Fill the waffles with Credin Salted Caramel filling and Credin Cinnamon filling. See photo.