Butter Wheel

Butter Wheel based on
Pieces 0

Ingredients

Filling:

  • 2000 g - 20% Sugar nibs P2

Decoration:

  • 500 g - 5% Butter (diced)
  • 500 g - 5% Sugar nibs P2

Working method

  • Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in.
  • Dough temperature: approx. 27ºC.
  • Scale: dough pieces approx. 350 grams and rounding.
  • Dough proof: approx. 20 minutes.
  • Roll the dough pieces into round slice of approx. Ø 20 cm.
  • Final proof: approx. 45 minutes.
  • Just before baking stab each dough piece 6-8 times (see photo). Brush with egg wash and sprinkle the diced butter and sugar nibs into each notch.
  • Baking: approx. 14 minutes at 240ºC.