Butterbites
Butterbites based on QS Boterstol (Dutch Stollen)
Ingredients
- 10000 g - 100% Flour
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 900 g - 9% Fresh yeast
- 150 g - 1.5% Salt
- 6000 g - 60% Water approx.
Filling:
- 3000 g - 30% Hazelnut pieces (burnished)
- 2500 g - 25% Cinnamon granules
- 1000 g - 10% Water to soak the hazelnuts
- 1500 g - 15% Sugar nibs P2
Decoration butter crumbs:
- 1000 g - 200% Flour
- 500 g - 100% Caster sugar
- 500 g - 100% Butter (soft)
Decoration victoria batter:
- 1000 g - 100% Almonds (unburnished)
- 1000 g - 100% Sugar
- 30 g - 3% Egg white
Working method
- Soak the burnished Hazelnut Pieces in water.
Butter crumbs:
- Mix the butter until it becomes smooth and add the Caster sugar. Finally add the flour and mix it into crumbs.
Victoria batter:
- Mix the almonds and the protein well. Finally add the sugar and mix till a good dividing.
Dough:
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in.
- Dough temperature: approx. 26ºC.
- Scale: dough pieces of approx. 900 grams and rounding.
- Dough proof: approx. 15 minutes.
- Sprinkle the pie-plates with victoria batter. Mould the as a round loaf and place the dough pieces in the pie-plates on the Victoria batter. Place the pie-plates on baking sheets.
- Dough proof: approx. 30 minutes.
- Spray with egg wash and sprinkle with butter crumbs.
- Final proof: approx. 60 minutes.
- Baking: approx. 15 minutes at 230ºC.
