Zopfe
Ingredients
- 10000 g - 100% Flour (Type 550)
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 800 g - 8% Fresh Yeast
- 150 g - 1.5% Salt
- 6300 g -63% Water approx.
Decoration:
- Sugar Nibs P2
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26°C
- Scale: approx. 2250 grams (30 pieces) so it can be divided with the machine (3 braid is then 450 grams) (4 braid is then 600 grams)
- After dividing roll braids in stages on length As desired make 3 or 4 braid
- Just before baking brush with egg wash and sprinkle with Sugar Nibs P2
- Baking: Approx. 35 minutes at 170°C with steam. Open steam slide in time
