Milk Loaf Cacao Cinnamon (Hungary)
Ingredients
- 10000 g - 100% Flour
- 1500 g - 15% Proson Luxe au Beurre
- 1200 g - 12% Sugar
- 500 g - 5% Proson Wit Bourgondy (white)
- 500 g - 5% Fresh Yeast
- 150 g - 1.5% Salt
- 4800 g - 48% Water approx.
Filling:
- Cacao paste
- Cinnamon paste
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 29ºC
- Scale: approx. 2100 grams (30 pieces) and mould square
- Dough proof: Approx. 20-30 minutes
- Roll the dough into a slice with a thicknees of approx. 2.5 mm and 20 cm long Spread the filling, roll up and mould as showed on the photo above Place the dough pieces on baking sheets
- Final proof: Approx. 60-70 minutes
- Baking: approx. 10 minutes at 220ºC