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Paczek
Ingredients
| Wheat flour | 100% | 10000 g |
| Salt | 1% | 100 g |
| Yeast | 6% | 600 g |
| Soft Paste | 15% | 1500 g |
| Eggs | 15% | 1500 g |
| Water approx. | 40% | 4000 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 26-28ºC. |
| Dough rest | Approx. 10 minutes. |
| Scale | Approx. 1800 grams for 30 pieces. |
| Final proof | Approx. 55 minutes. |
| Baking | Fry approx. 6 min at 180ºC. |
