Butter Wheel
Butter Wheel based on
Servings 0
Ingredients
- 10000 g - 100% Flour
- 1000 g - 10% QS Vruchten Geel (Fruit Bread)
- 400 g - 4% Fresh yeast
- 200 g - 2% Sonplus Krokant Extra (Crispy)
- 150 g - 1.5% Salt
- 6800 g - 68% Water approx.
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.