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Snecken

Ingredients

  • 10000 g - 100% Flour (high-protein)
  • 1000 g - 10% Sonplus Vruchten Extra (Fruited Bread Extra)
  • 1000 g - 10% QS Luxe Brood (Luxury Bread)
  • 800 g - 8% Yeast
  • 200 g - 2% Salt
  • 5800 g -58% Water approx.

Potpourri::

  • 5000 g - 50% Raisins
  • 5000 g - 50% Pieces of Apricots

Filling::

  • 5000 g - 50% Crème Patissier

Working method

  • Mix all ingredients in to a smooth and well developed dough
  • Dough temperature: approx. 26ºC
  • Roll the dough pieces to sheets. Cover the sheet with Creme Patissier and sprinkle with potpourri. Fold the sheet into al roll and stab pieces. Place the pieces flat and near each other on with baking paper prepared baking sheets
  • Final proof: Approx. 15 minutes
  • Baking: Approx. 8-10 minutes at 250ºC
  • Brush with glaze and sprinkle with coconut
  • Scale dough pieces that are easy to process and fould square
  • Dough rest: Approx. 10 minutes

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