Cinnamon Babka
Cinnamon Babka based on QS Boterstol Extra and Credin Cinnamon UMK filling.
Ingredients
- 2500 g – 100% Flour
- 750 g – 30% QS BOTERSTOL EXTRA
- 100 g – 4% Fresh Yeast
- 37,5 g – 1,5% Salt
- 1500 g – 60% Water approx.
Filling:
- 1500 g – 60% Credin Cinnamon UMK filling
Working method
- Knead all ingredients into a smooth and well developed dough.
- Divide the dough into pieces approx. 1500 grams.
- Roll out 1500 grams of dough into a sheet of 50 x 50 centimeters.
- Apply 500 grams of Credin Cinnamon filling to the top 30 centimeters.
- Fold in three. First fold the ungreased 20 centimeters upwards then fold the top part down on top of this.
- Cut strands of approx. 150 grams.
- Braid 3 strands and then place them in a baking tin (measuring 22 x 9 x 5 centimeters).
- Final proof approx. 60 minutes.
- Just before baking, brush with egg wash and sprinkle with pearl sugar P3.
- Bake approx. 25 minutes at 200°C.
